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Ingredients

• For the cornbread
• 1 tablespoon vegetable oil
• 2 large eggs
• 3 cups buttermilk
• 2 cups yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt, finely ground
• 1 can (4 ounces) chopped jalapeo peppers
• For the salad
• 1 package (1 ounce) ranch-style salad dressing mix
• 1 container (8 ounces) sour cream
• 1 cup mayonnaise
• 3 large tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped scallions
• 2 cans (16 ounces each) pinto beans, drained and rinsed
• 3 cups shredded cheddar cheese
• 1 can (15 ounces) corn, drained
• 1 pound bacon, cooked until crisp and crumbled

Description

Serious Eats