Monday, August 24, 2009


Where did the summer go? I really thought I would blog more this summer and knowing my desire, Phil and C often commented after dinner that I should blog the particular recipe. Aren't they kind? Time just seemed to slip away, though and here we are at the start of another school year.

Well, we kicked it off in the best way imaginable. On Sunday, C was baptized at our church and we had a cookout afterwards to celebrate his baptism and the baptism of our good friends' son. We had hamburgers, hot dogs, macaroni salad, fruit salad, watermelon and homemade ice cream. And, the day was beautiful (except for the flies).

I also made Corn Bread Salad. This is one of my favorite things to make when there will be lots of people eating. It makes a lot and can be made ahead of time, the perfect thing for a party.

Southwest Corn Bread Salad

1 (8.5 oz) corn bread mix
1 can green chilies, lightly drained
1/8 tsp. cumin
1/8 tsp. dried oregano
pinch rubbed sage (left this out on accident)
2 (15 oz) cans corn, drained
2 (15 oz) cans pinto beans, drained and rinsed
1 c. chopped green onions (I use probably closer to a 1/2 cup)
1 c. chopped green pepper
3 small tomatoes, chopped
2 c. grated cheddar cheese
10 slices bacon, cooked and crumbled
1 pkg. Hidden Valley Ranch dressing mix, dry
1 c. sour cream
1 c. mayonnaise

Prepare corn bread batter according to package directions. Stir in chilies and spices. Spread in greased 8" square baking dish. Bake at 400 degrees for 25 minutes. Cool completely and then crumble.
In a small bowl, mix mayo, sour cream and dressing mix. Refrigerate. In a large dish (I use a big square dish, but you could also use a 9 by 13 inch baking dish), layer 1/2 of the following in order: corn bread, beans, sour cream mixture, corn, tomatoes, green pepper, green onions, bacon and cheese. Repeat layers. Dish will be full.
Cover and refrigerate at least 2 hours. It can be made the night before as well.
This can be served as a salad, but it's also good as a dip with tortilla chips.