Helen’s Layered Cornbread Salad

I’ve met a lot of people in the last 25 years of cooking and shared a bunch of stories and  food. But there are two dear friends that have been there beside us through thick and thin. Good food, like good people, are necessary in life because you get nourishment from both. Chris and Helen are two dear friends. Chris has helped me cook on occasion and is a great cowboy poet (chrisisaacs.com), and he sure married a saint. Helen knows her way around a kitchen since they raised 6 kids of their own and now have 24 grandkids and 5 great grandkids. That’s a lot of food!  Helen shared this recipe with us last year and we knew, just like her and Chris, it was a keeper.

kent rollins chris isaacs

Chris, Hellen, Shannon and I at Silver Dollar City, Branson, MO

 

 

Cornbread Salad

Serves 8 - 10
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour, 25 minutes

Ingredients

  • 1 8.5 oz Jiffy cornbread/muffin mix
  • 1 4 oz. can green chiles (chopped)
  • 1 pkg. dry ranch dressing mix
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 pound ground beef
  • 4 slices thick-cut bacon (cut into 1/2-inch pieces)
  • 1 16 oz. can pinto beans (drained)
  • 1 large tomato (chopped)
  • 4 green onions (chopped)
  • 2 cups cheddar cheese (shredded)

Directions

1. Prepare the cornbread mix according to the directions on the box. Stir in the green chiles. Bake as directed.
2. Meanwhile, whisk together the ranch dressing, sour cream and mayonnaise in a medium bowl and set aside.
3. In a large skillet, cook the ground beef and bacon together over medium-high heat until the beef is browned, about 8 minutes. Drain the grease.
4. When the cornbread has finished baking, allow to cool to room temp. You can place the dish in the icebox to speed up the process.
5. Crumble the cornbread and place half in a large clear glass bowl. Spread half of the ranch mixture onto the cornbread. Layer with half of the: meat mixture, beans, tomatoes, green onions and cheese. Repeat.
6. Cover and place in the icebox for at least 1 hour, or until chilled.

2 thoughts on “Helen’s Layered Cornbread Salad

  1. Kent;

    Helen’s Cornbread Salad looks YUMMY. Ya know, ya can’t ever go wrong with some cornbread on the menu. I can’t remember too many meals where Mom didn’t have a pan of cornbread to go along with whatever she had fixed for the main dish. Oh, there were some variances to the recipes for the cornbread she would fix but, every pan that she made was eaten like right now.

    Speaking of my Mom, today she would have been 89 years old. She was 68 years old when she passed, that’s one year younger than I am right now at 69. Kind of ironic.

    I’m going to be sharing this Cornbread Salad recipe to all my family, I’m sure they’ll enjoy it as much as we will.

    Kent, thanks for the wonderful topics, and recipes you share with us, they are all fabulous.

    The very best to you and yours Sir.
    Stan

    • Harrison, thanks so much for the read and I do love me some cornbread, it was a staple at our house growing up.
      Kent

Leave a Reply