These days, I never know what time to serve dinner. My husband is helping our son remodel a home. It is not uncommon to eat as late as 8 in the evening, which I know is not ideal. It is difficult to cook a meal not knowing if we will eat at 6:30, 7, 7:20 or 8. So, today I'm doing something different.
I am making cornbread salad that must chill at least three hours prior to eating. It is a recipe I got from who knows where years ago. I am glad I remembered it today. It is also something you can make with whatever you have in your pantry without going to the store. Here is what you will need ... one package Jiffy cornbread mix, two cans of drained corn (I use frozen, Mexican style), one can each of drained pinto beans and black beans, green chili (I roast my own, add as much as you want), one package ranch dry dressing mix, one cup mayonnaise, four large chopped tomatoes, one red and one orange bell pepper, eight ounces sour cream, one bunch green onions (love them!), at least eight ounces shredded cheddar cheese (I always use much more) and a one-pound package of cooked and crumbled bacon.
Prepare the cornbread first according to the directions on the package. At this point, most people would start chopping vegetables and cooking the bacon. Not me. I wandered into the laundry room to fold clothes and discovered $5, which made me really happy.
Anyway, the next step is to allow the cornbread to cool. Again, most people would still be chopping veggies and cooking the bacon. But I am not like most people. So. I went to Dairy Queen, purchased deep fried burritos with the $5 I found doing laundry and surprised The Husband at the shack he is remodeling. I stole a beer from my son's fridge (that felt awesome). I enjoyed the burrito and drank a Blue Moon right in the center of the day, because I am punk like that. Whatever.
At this pace, what should have taken much less than hour might not be finished until tomorrow. Anyway, let's get back to the recipe. Stir together the salad's dressing (mix sour cream, ranch dressing package and mayonnaise, then set aside. Chop all the veggies and mix in a salad bowl, along with the beans and green chili. Crumble the cornbread. Your assembly line should include the bowl of veggies, crumbled cornbread, dressing, bacon and cheese.
Find a super large bowl (I use Tupperware so this salad will not make my fridge stink). Crumble the cornbread and place half at the bottom of the bowl. Top with veggie mixture, bacon, cheese and dressing, in whatever order you wish. Repeat. Chill for three hours and enjoy whenever you can. Life is too short to do otherwise.