Cornbread Salad

thepioneerwoman.com

Judith Warren Billson

subheading: FOR THE CORNBREAD SALAD:

1 11.5-ounce package cornbread mix

3 c. shredded sharp cheddar cheese, divided

1 c. buttermilk

2 large eggs

⅓ c. unsalted butter, melted

¼ c. chopped pickled jalapenos

Nonstick cooking spray

12 oz. thick-cut bacon

2 15-ounce cans pinto beans

3 plum tomatoes, seeded and diced

1 orange bell pepper, seeded and diced

5 green onions, thinly sliced, plus more to serve

1 ½ c. thawed frozen corn

subheading: FOR THE DRESSING:

1 ½ c. sour cream

¾ c. mayonnaise

1 (1-ounce) packet ranch dressing mix

2 or 3 chipotle peppers in adobo, seeded

1 tsp. lime zest

1 tbsp. lime juice

½ tsp. ground cumin

Directions at thepioneerwoman.com

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