Stacked Cornbread Vegetable Salsa Salad

1. 1

   Preheat the oven to 450F.

2. 2

   Coat the bottom and sides of a 10-inch cast-iron skillet with the vegetable oil and place in the oven to heat.

3. 3

   In a medium bowl, combine the buttermilk and eggs and stir.

4. 4

   Add the cornmeal, baking soda, baking powder, salt, and jalapeno pepper while stirring briskly.

5. 5

   Pour the batter into the hot skillet.

6. 6

   Bake for 15 minutes, or until lightly browned.

7. 7

   Let cool.

8. 8

   While the cornbread bakes, fry the bacon in a skillet over medium-high heat until crisp.

9. 9

   Drain well on paper towels.

10. 10

    When cool, crumble into small pieces.

11. 11

    In a medium bowl, combine the ranch dressing mix, sour cream, and mayonnaise and mix well.

12. 12

    In another bowl, combine the tomatoes, bell pepper, and green onions to form a chunky salsa.

13. 13

    Crumble the cooled cornbread and place half in the bottom of a large serving bowl.

14. 14

    Top with half of the pinto beans.

15. 15

    Layer half of the salsa mixture over the beans.

16. 16

    Follow with half of the cheese, bacon, and corn, and top with half of the dressing.

17. 17

    Make a second layer, ending with the dressing.

18. 18

    Cover and chill for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.