Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Corn Bread Salad
 (Serves 12-15)
 
  Here is what you'll need:
1 pkg, 8.5 oz, corn bread/muffin mix,
1-2 jalapenos, chopped, or 4 oz canned green chilies, chopped,
3/4 teaspoon cumin, 1 tablespoon chopped fresh oregano or 3/4 teaspoon dry,
A couple sage leaves, minced or a pinch dry (opt),
1 cup mayonnaise,
1 cup sour cream,
1 envelope Ranch salad dressing mix,
2 cans favorite beans, drained: I like black and pinto,
1 pound frozen corn, thawed, or equivalent canned, drained,
4-5 medium tomatoes, chopped, enough to make a layer,
1 bunch green onions, sliced thin,
1 bell pepper, chopped,
1 pound bacon, fried and crumbled,
3-4 cups shredded Mexican blend or cheddar cheese.   

NOW, Prepare corn bread according to directions but stir in chilies, cumin and oregano. Pour into sprayed 8x8” pan and bake at 400 for 20 minutes.  Cool.  Meanwhile, combine mayo, sour cream and dressing mix.  Crumble half the cornbread into a 13x9 pan.  Layer with half of each of the ingredients.  Repeat layers, ending with cheese.  Cover and refrigerate up to a day before serving (if you can wait that long!)


More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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