Wednesday, July 15, 2009

Cornbread (BBA Challenge)

Truthfully, I was not looking forward to this week's Bread Baker's Apprentice Challenge. I'm not a huge fan of cornbread and I seriously contemplated just sitting this one out. And then I remembered how much I adore this cornbread salad.

From looking at the bread recipe I knew I wasn't going to like having corn chunks in my muffins, so I left the corn kernels out completely. I also decided to add in about a quarter of a cup of finely diced jalapeno peppers to give it a little kick. And I eased up on the bacon a bit because I knew there would be additional bacon in the salad.

I wasn't impressed with the appearance of the muffins. I would have liked to have seen a little more rise out of them. Instead I ended up with a dozen sunken-in muffins. But what they lacked in appearance they made up for in taste once they combined with the other salad ingredients.

Layered Cornbread Salad

1 1/2 cups fat-free sour cream
1 cup reduced fat mayonnaise
1 package ranch dressing mix

Combine above ingredients and set aside.

5-6 cornbread muffins, crumbled
1 can pinto beans, rinsed and drained
1 1/2 cups diced tomatoes
1 1/2 cups diced green pepper
1 cup thinly sliced green onion
2-3 cups shredded 2% sharp cheddar cheese
1 can corn kernels, drained
6-8 slices bacon, cooked crisp, crumbled (I used regular bacon here, but usually use turkey bacon)

In a large bowl layer one half of all the ingredients. Cover with one half of the dressing. Continue layering with the other half of the ingredients. Cover with the rest of the dressing. Garnish with additional green onions and bacon, if desired. Cover and chill for at least two hours before serving. This actually is best made the day before.

16 comments:

John said...

gee Maggie....you will let me know when an " Apprentice Challenge" includes the direction " rotate dinner" so that I may participate, won't you? : )

Mags said...

John... remove plastic from one corner, stir, rotate dinner, resume microwaving. :)

Bob said...

While I'm no fan of plain cornbread,(possible coughing attacks if you inhale) once it's been adulterated slightly I love it.

I'm guessin' you get the King Arthur news letter and have already seen this recent adulterated recipe:

http://www.kingarthurflour.com/blog/2009/06/25/sopa-paraguaya-the-corniest-gluten-free-cornbread-ever/

$10.00 says you'll invent another cornbread recipe which will rock even you!

The salad idea is interesting!!!

susies1955 said...

Mags you are SO inventive.
Great job. I myself like 'normal' cornbread.
Your salad is beautiful. :)
Susie

The Missing Piece said...

Beautiful Salad. I can't wait to try it.

I am not a fan of cornbread either but I actually liked this one. I wished I would have thought to make muffins instead of using my iron skillet. It took forever for it to cook (probably because I put the corn in frozen)

Awesome job as always

Mags said...

Bob... that corn bread is far too corny (and chunky with other stuff) for me! And I accept your $10 challenge. We'll just see what I can come up with.

Susie: I think we share the same concept of "normal" cornbread and it ain't this one...lol

Missing Piece: I'm going to admit to you that I actually made this recipe twice. The first time I made it in a square pan and it was totally undercooked and runny. That's why I redid and went the muffin route. But don't tell a soul, OK?

Moogie said...

The salad looks great. And what a clever way to use up left over cornbread. I happen to like cornbread, especially baked in my cast iron skillet, and served with a thick bowl of chili.

stephchows said...

wait a salad with cornbread in it?? count me in!

Mags said...

Moogie: With chili is about the only way that I really do enjoy cornbread but the rest of the family always likes their chili with peanut butter bread (go figure)

Steph: It sounds like an odd combination but it really is good!

Jen @ MyKitchenAddiction.com said...

Wow - cornbread salad sounds amazing. Never would have thought of that, but I'm definitely glad I stumbled across it on your blog! Sounds perfect for the next time I am asked to bring a side dish to a family picnic!

Mags said...

Jen: a family picnic is exactly where I had this the first time!

pinkstripes said...

Cornbread salad sounds amazing. I'll definitely add some jalapeno when I make the cornbread. I love a spicy kick too.

misterrios said...

Wow! A cornbread salad! That would be amazing for the next potluck I go to. Everyone has such great ideas stemming out of the BBA Challenge, and this may be the best yet.

By the way, I love cornbread, so am super excited about your recipe.

Mags said...

Pinkstripes: Cornbread always tastes too sweet for me, so the jalapeno really took the edge off of that.

Misterrios: Thank you! It is a great potluck salad. Beautiful presentation if you've got a nice big glass bowl.

Rye said...

I saw that this calls for ranch dressing mix and I know that you are a fan of Penzey's, so if you haven't already tried it you have to try their buttermilk ranch base! It makes the best ranch dressing!

Mags said...

Rye: Thanks for the info! I'm due to be placing an order at Penzey's soon and I'll make sure to order some of that to try. Thanks also for commenting!