Friday, June 27, 2014

Ranch Cornbread Salad

Tired of potato salad? I know that sounds crazy but sometimes the regular summer fixin's get a little boring. (PS - If you are a potato salad lover you have got to try my Grilled Spicy Potato Salad). 

Here is something a little different for you to try. This is such an easy recipe; actually, it's more of a method because you can feel free to add whatever sounds good to you without messing anything up. It's a great way to clean out your fridge too! Got extra corn leftover? A few tomatoes that are going to go bad soon? Add them in; it will be great! 

Ranch Cornbread Salad
Serves 6-8

2 boxes of Jiffy cornbread mix prepared to package directions
8-10 strips of bacon, cooked
3 green onions, sliced (white & green parts)
1.5 cups shredded Colby cheese
2 packets of buttermilk ranch dressing mix, prepared to package directions

Prepare cornbread to package directions (I cooked mine in a 8*8 glass dish for 22 minutes). Let cool completely (can be made the day before). Once cooled, crumble into a large bowl.

Cook bacon in whichever manner you prefer (I had my husband smoke ours...smoked bacon is the best!). Crumbled bacon and add it along with cheese and onions to the cornbread.

Mix up ranch dressing according to package directions (2 packets + 2 cups buttermilk + 1 cup mayo). Add as much ranch as you need to get the mixture to stick together (I used about 1.5 cups).

Can be served warm or cold. Store in the refrigerator.

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