Hoping this post finds you enjoying your holiday weekend – you know, flags flying, beer flowing, endless tables of delicious eats!
If your celebrating continues into the weekend, have I got a dish for you. This is one of those dishes that has been around for ages, the origin is unknown, everyone has a different take on it, but, it, without a doubt, belongs on every picnic table.
There’s just something so delicious and unusual about the gritty texture of the cornmeal, the creaminess of the dressing, and the veggies popping up throughout – it just works.
This post comes with a caveat… this picture is a lie, but not in the way you may think. I made this. This is my picture. But this is not the way I serve it. I throw everything into a bowl and combine the crap out of it!
Quite frankly, it looks like a hot beige mess, and I didn’t think that would be the best image to lure you in.
So layer it in a trifle, a large glass bowl, or throw caution to the wind and get it all mixy.
Fresh veggies are essential. I hit the farmers market today and landed gorgeous, fresh, onions, peppers, and tomatoes, and they made all the difference.
Your “cook” time on this one is dependant on two things – how quickly you chop, and cheating when it comes to homemade cornbread. I’ve gotten real comfortable with strolling to the bakery department, snagging a premade batch of cornbread, and calling it good! But if you wanna make your own, go right ahead.
I switch up adding bacon, and swapping the ranch dressing with taco seasoning for more of a southwest feel. So get creative kids!
1 cup mayonnaise
1 cup sour cream
1 packet ranch mix
1 large red onion, diced
1 large green pepper, diced
1 large tomato, diced
1 15-ounce can whole kernel corn, drained
1 15-ounce can pinto beans, washed, rinsed, dried
1 box cornbread, prepared according to package, crumbled
2 cups mild cheddar cheese, shredded
1/3 cup cilantro, chopped
1 small jalapeno, ribs and seeds removed, diced
In a small bowl combine mayonnaise, sour cream and ranch mix.
In a large bowl add red onion, green pepper, tomato, corn, pinto beans, cornbread, cheese, cilantro and jalapeno. Pour dressing over top and gently combine.
Cover and refrigerate for at least 2 hours.