Robins Southern Cornbread Salad Recipes

Steps:

• 1. Prep everything and place in "assembly line" fashion.
• 2. In a large bowl (or trifle container), start layering the ingredients in the order given: • Crumble or cube your cornbread into small pieces, place on the bottom of bowl • Drained beans • Drained corn • Chopped bacon • Rotel • Diced onion and bell pepper • Quartered cherry tomatoes • Shredded cheese
• 3. Mix together the mayonnaise and ranch seasoning, and then evenly spread on top of layered salad.
• 4. Garnish with remaining cheese. Cover and place into the refrigerator until completely cold. Overnight is best.
• 5. Serve as is (in the layered) or gently mix together prior to serving to make sure all the ingredients are combined.
• 6. If you don't want store-bought ranch dressing, here's an easy copy-cat recipe to make it yourself: Homemade "Copy-cat" version of Hidden Valley Ranch Dressing Mix Ingredients: • ½ cup dry buttermilk powder • 1 tablespoon dried parsley for blending, 1 teaspoon reserved • ½ teaspoon dried dill weed for blending, ½ teaspoon reserved • 1 teaspoon onion powder • 1 teaspoon dried onion flakes (or dried chopped onion) • 1 teaspoon salt • 1 teaspoon garlic powder • 1 teaspoon garlic salt • ¼ teaspoon coarse ground black pepper • Dash of sugar Instructions 1. Add all the dry ingredients except the reserved teaspoon of dried parsley and the ½ teaspoon of dried dill to your blender. Blend until a nice powder. 2. Hand mix in the reserved parsley and dill - you want to see some herbs in your mix. 3. Store dry mix in an air-tight container or jar in your pantry for 2-3 months or in the freezer for 6 months or longer. Notes To make Hidden Valley Ranch Dip: Mix 2 tablespoons of dry mix with ½ - 1 cup of Sour Cream. Chill for 2 hours and serve as a dip. If for some reason your sour cream isn't very thick, and you want your dip to really set up thickly add in ½ teaspoon of unflavored gelatin. To make Hidden Valley Ranch Dressing for salads n such: Mix together 3 Tablespoons Dry Ranch Dip mix 1 cup of mayonnaise 2/3 cup buttermilk Mix together and let sit in the fridge for 1-2 hours. Just to let you know I tried this recipe with regular milk instead of the buttermilk first and it was NOT great tasting. But using the buttermilk it tasted just like the real deal. So keep that in mind...real buttermilk is the key to the dressing. (2 tablespoons = 1 packet)

Steps:

• Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper.
• For the ribs: In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper. Set aside.
• Using a sharp knife, carefully halve the ears of corn lengthwise (see Cook's Note). Then, cut each half lengthwise, creating 4 equal pieces. Brush each with the olive oil and season the corn with the spice mix. Transfer to the prepared baking sheet.
• Bake until the corn is nicely charred and the slices begin to curl, resembling ribs, 18 to 20 minutes.
• While the ribs bake, make the mustard mayo: Mix together the mayonnaise, BBQ sauce, mustard and honey in a small bowl. Set aside.
• Remove the ribs from the oven and immediately brush with a little bit of the sauce. Transfer the corn ribs to a platter. Sprinkle over the fried onions and the green onions, then serve.