I remember the first time I heard someone talking about it and I thought they were crazy, but one bite and I instantly knew what all the talk was about. It’s just good, despite the fact that it might seem a little weird. Like seriously good. I’ve been making it ever since. And folks are always asking me to bring it to gatherings, so everyone else must think it’s pretty good too.
The recipe calls for about half of a batch of cornbread from an 8 to 9-inch skillet. Now, I’d love to say that it’s perfect made with leftover cornbread, but you and I know both know there rarely is such a thing. Being that’s the case, the dish is perfectly worthy of making a batch of cornbread and then having leftovers from it.
When it comes to the cornbread, you certainly can use a mix. However, my preference is to use one without sugar. I know other folks that love this made with sweet cornbread though because of the sweet and salty thing. It might just give you a great excuse to make it more than once and use savory cornbread one time and sweet cornbread the other and see which you like better. It’s all in the name of research, you know. 🙂
I also really like to make ranch using a packet mix, but you can use a bottled dressing if you’re short on time. One thing that I’ve found in terms of ranch mixes is that the buttermilk version of the packet mix is WAY better than the regular one. So if you have a choice, grab the buttermilk one.
Another question I often get about this dish is about the best way to serve it. I’ve seen other folks mix it all together before serving, but once it’s all mixed up, it’s just not nearly as appetizing looking. Trust me. So I like to keep it layered and just serve it with a big spoon. It will all get mixed up as folks dish out individual servings. Y’all are gonna love this! Enjoy!
- half a batch of cornbread (2 to 3 cups when chopped)
- 1 (0.4-ounce) packet buttermilk ranch dressing mix
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 (14.5-ounce) can of pinto beans, drained and rinsed
- 1 (16-ounce) can of whole kernel corn, drained
- 1 small green bell pepper, finely chopped
- 1 small sweet onion, finely chopped
- 2 ripe tomatoes, seeded and chopped
- 2 cups shredded sharp cheddar cheese
- In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
- Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
- Top cornbread layer with rinsed pinto beans.
- Next, layer drained corn.
- Top with chopped green bell pepper.
- Add chopped sweet onion.
- Next, add chopped tomatoes.
- Add shredded cheddar.
- Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.