Cornbread:

• 1 tablespoon shortening
• 1 3/4 cups cornmeal
• 1/2 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted

Preheat oven to 450 degrees.  Put a dollop of shortening in your iron skillet and place in oven while you prepare your cornbread.  Your skillet needs to be good and hot before you pour in the mixture.  That will give you that nice, brown, crispy crust.  While that is heating up, combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.  In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter. Combine dry ingredients with milk/egg mixture and mix well.  Once your skillet is good and hot, remove from oven and pour cornbread mixture into skillet.  Reduce oven to 400 degrees.  Put skillet back in oven and bake for 20 – 24 minutes.  

Salad:

• 1 envelope (2 tablespoons) ranch dressing mix
• 1 cup sour cream
• 1 cup mayonnaise
• 3 medium tomatoes, coarsely chopped
• 1/2 cup each coarsely chopped red and green bell pepper
• 1/2 cup sliced green onion
• 30 ounces canned pinto beans  *see note
• 10 strips cooked bacon, crumbled
• 2 (15-ounce) cans corn, drained, or Fiesta corn with peppers
• 2 cups shredded cheddar cheese 

Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.  Combine the chopped tomatoes, bell peppers, and onions. Crumble half of the cornbread into a large bowl. Layer half the beans, half the tomato/pepper mixture, half the bacon, half the cheese, half the dressing.  Repeat the process to make a total of two total layers.  Chill at least 3 hours.  

• Note:  I don’t like beans so I replace beans with a layer of lettuce or spinach.  If you prefer you can also use black beans.  

Culinary Tip

• If you don’t have buttermilk, you can make your own.  Mix 1 cup of whole or 2% milk with 1 Tablespoon of lemon juice or white vinegar.  Let it sit for 10 minutes.  The acid will slightly curdle the milk giving you buttermilk.