Forgo the traditional cornbread and try this new take on a lifelong favorite.
1 cup all-purpose flour
1 cup yellow cornmeal
½ cup sugar
1 teaspoon salt
3 ½ tablespoons baking powder
1 cup milk
1/3 cup olive oil
1 large egg
For roasted corn:
6 ears of corn, husked and de-silked
1 tablespoon olive oil
Salt and pepper, to taste
8 to 10 cups lettuce or lettuce blend of choice
1 pint grape or cherry tomatoes, halved
14 slices thick hardwood-smoked bacon, cooked
2/3 cup or more to taste, Litehouse® Homestyle Ranch Dressing
Preheat oven to 400°. Add flour, cornmeal, sugar, salt and baking powder in large bowl, mix to combine. In 2-cup capacity glass mixing cup, measure out milk and oil. Add egg into mixture, whisk to combine. Add wet ingredients to dry ingredients, stir with spatula until combined. Add to 9”x 9” baking dish that has been coated in cooking spray. Bake at 400° for 20 minutes or until turning golden brown on top and toothpick pulls clean from center. Remove from oven, let cool 5 minutes. Keep oven on for crouton making.
Croutons: Cut cornbread into approximately 1” x 1” cubes (does not have to be precise). The easiest way to do this is to cut cornbread into 4 large squares. Remove one large square at a time and slice in have crosswise to make a top and a bottom. Restack slices and slice into 4 rows each direction. Repeat with remaining cornbread. Place on rimmed baking sheet and toast in oven for approximately 8 minutes or until turning golden brown and crispy on edges (will still be soft in middle).
Roasted Corn: Drizzle corn with olive oil and season with salt and pepper. Place corn on rimmed baking sheet and bake at 400 F degrees for approximately 12 to 15 minutes. It is convenient to do this at the same time of initial cornbread baking. Let cool for 5 minutes and use sharp knife to shear kernels off cob.
Salad: To serve layered, add cornbread croutons to bottom of bowl. Next add lettuce, tomatoes, corn and bacon. Top with a big dollop of Ranch Dressing. Or, salad may be tossed by mixing Ranch Dressing thoroughly with all ingredients except cornbread and then gently tossing with cornbread.