Wile we have such good homegrown tomatoes, we are eating a lot of cornbread salad.
This is our version:
1 pkg. Jiffy cornbread mix
1- 4 ounce can chopped green chilies, undrained
Add the green chilies to the cornbread mix and bake according to directions. Cool.
1 – 15 ounce can pinto beans, rinsed and drained
1 – 15 ounce can while kernel corn (I use our frozen corn)
1 cup chopped green pepper
1 cup chopped green onions
10 strips bacon, cooked crisp and crumbled (I use the whole pound of bacon and I fix it in the oven on a big foil lined cookie sheet – nothing to wash!)
2 cups shredded Colby jack cheese (use your choice of cheese)
Assemble all together with broken up cornbread.
1 cup sour cream
1 cup mayo
1 envelope ranch dressing mix
Original recipe calls for 1/8 t. ground cumin, 1/8 t. dried oregano, pinch rubbed sage – I don’t use any of these spices!
Stir into previous ingredients.
Serve ample cut up tomatoes on top of each serving. I do this to keep the salad from getting too mushy. The original recipe calls for 3 medium tomatoes chopped. That would be fine if the salad was going to be eaten at one sitting. Ours never is.
We would never make this salad without homegrown tomatoes! They MAKE the salad!