Local flavor: Cornbread salad
- 1 6 1/2-ounce package Martha White Mexican corn bread mix, prepared according to package directions. (Regular corn bread mix would be fine if you’d like it less spicy)
- Two 15-ounce cans of pinto beans, drained. (I like to use one can of pintos and one of kidney or black beans)
- 2 cups chopped tomatoes (about 2 large)
- 1 cup chopped green onions
- 1/2 cup chopped green pepper
- 12 strips of bacon, cooked and crumbled
- 2 cups (8 ounces) Monterey jack cheese (or cheddar or Mexican blend)
- 1 cup (8 ounces) dairy sour cream
- 1 cup salsa
- (Additional sour cream and bacon optional)
Crumble half of the prepared corn bread into bottom of large serving bowl. (I like to use a trifle bowl, as it shows off the layers nicely). Top with half of the beans. In another bowl, combine tomatoes, onions and green pepper. Blend well. Spread half of the vegetable mixture over beans. Sprinkle with half of the bacon and half of the cheese. Stir together sour cream and salsa in a small bowl. Spread half of the dressing over cheese. Repeat layering procedure with remaining corn bread, beans, vegetables, bacon, cheese and dressing. Garnish with sour cream and bacon if desired.
Cover and refrigerate until time to serve. The longer the flavors have to mingle, the better it tastes.
-- Donna Correll, bass player for the Wolfe Brothers