Cowboy Cornbread Dish (Print Version)
# Ingredients:
01 -
Cubed cornbread, about 1-inch pieces
02 -
865 g (30.5 oz) of drained corn kernels
03 -
850 g (30 oz) black beans, rinsed and drained
04 -
794 g (28 oz) diced tomatoes with liquid drained
05 -
1 diced red bell pepper (roughly 1 cup)
06 -
Half a diced medium red onion (about 1 cup)
07 -
Two diced jalapeños with seeds removed
08 -
6 g (1 teaspoon) kosher salt
09 -
2 g (1/2 teaspoon) black pepper, ground
10 -
348 g (1 1/2 cups) mayonnaise
11 -
232 g (1 cup) creamy ranch dressing
12 -
9 thick bacon pieces, cooked and crumbled up
13 -
113 g (1 cup) sharp cheddar, shredded
14 -
113 g (1 cup) shredded Monterey Jack
15 -
4 green onions, sliced thinly
16 -
Parsley chopped up for decorating
# Instructions:
01 -
Grab a big bowl and toss in corn, black beans, tomatoes, bell pepper, onion, jalapeños, kosher salt, and pepper. Stir it up so everything blends well.
02 -
In a smaller bowl, mix the mayo with the ranch dressing. Stir it until you're sure it's smooth.
03 -
Using a 3-quart glass bowl, start layering: cornbread cubes, veggies (around 2 ½ cups), shredded cheddar (1/3 cup), shredded Monterey Jack (1/3 cup), an estimated 3/4 cup of dressing, and crumbled bacon. Repeat this two more times.
04 -
Pop the dish in the fridge for 2-3 hours. Once cold, sprinkle on green onions and parsley before digging in.
# Notes:
01 -
Perfect for a crowd—works great for BBQs, parties, or meal prepping.