Getting ready for the Christmas Party Sam and I were invited to.

Tomorrow is Christmas 2014.  Instead of doing our normal thing, going to Chosun Korean BBQ, we were invited to a Christmas Dinner at one of his co-workers house.  It seemed he really wanted to go so I said yes.  From how it was explained to me, there would be about 6 people there.  Last night I was told there was about 30 people going.  I don't like crowds of people especially when I do not know any of them.  Not one person.  So now instead of dinner and a movie it is going to be a night of awkwardness because I generally do not open up to people or speak to them until I have at least been around them for a couple of weeks.  This is a defense mechanism I employed after getting screwed over my supposed friends time and time again.  So Yeah for me. 

Anyway, enough wallowing in that mess.  Sam said we needed to bring a dish, but wanted some sort of salad or veggie dish as they already had the meats and normal Christmas foods covered.  So I made a Cornbread Salad.  This is a Traditional Southern Dish for large gatherings.  It is a pretty layered salad with plenty of the hardy items that are normally available to persons of meager means.  Poor people, OK.  You just made me say it didn't you.  I love this dish.  The Recipe is below along with a picture.  I messed up when I made it as the bowl isn't large enough and I didn't cut back on the first layer of cornbread.  Normally it is equally space and very pretty to look at.  This one is alright.  When you are about to place this on the table, the last layer of bacon it placed on top.  BACON, yes lord.  Everything is better with bacon.  I always double the bacon order.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cornbread Salad

 

1   16 oz. Pkg. Cornbread Mix (Mexican works well)

20  Slices of Bacon – Well Done

1   1 oz. Pkg. ranch Dressing Mix

1½ Cups Sour Cream

1½ Mayo

2   15 oz. Cans of Pinto Beans - Rinsed

3   Tomatoes; chopped

1   Cup Bell Pepper; chopped

1   Cup Green Onions; chopped

2   Cups Cheddar Cheese; Shredded

2   11 oz. cans Whole Kernel Corn; drained

 

Directions:

 

Prepare the cornbread according to the package.  Let Cool.  Crumble and set aside.  Cook Bacon until evenly browned and CRISP.  Crumble and set aside.   Whisk together Ranch dressing Mix, Mayo, & Sour Cream.   Crumble half of the cornbread in the bottom of a large serving dish or bowl.   Top with half of the beans, tomatoes, peppers, onions, cheese, corn, & bacon.   Pour half of the dressing mix evenly over this.

 REPEAT THE LAYERS - Except same that last layer of bacon to go on top of the Dressing.  This way the dish is presented letting everyone know that a pork product (Bacon) is in the dish.  Not everyone eats Pork.  For me, presenting the crumbled bacon on top it to make everyone's mouth water because BACON makes everything divine.

 Cover and Chill 2 hours.

Makes 12 servings.