Yes, I know this looks like the exact recipe from last week. Yes, I’m cheating and reusing these pictures. Yes, this recipe is as equally delicious as last week’s featured soup. This particular cornbread recipe combines two parts cornbread and one part yellow cake to create the most scrumptious, sweet “corncake” side dish to perfectly accompany any of your fall soups and/or chilies. It’s basically like having cake with dinner and who doesn’t love that?
Tortilla chips accompanied by a delicious dip have me setting up shop next to the bowl selflessly indulging until I reach the bottom of the bowl. My tummy loves it, my abs do not. Be careful with this one, it is quite addicting.
8 oz package cream cheese, softened (don’t use fat-free)
2 cups real mayonnaise
1 can Rotel tomatoes, drained
1 can black beens, drained and rinsed
1 or 2 cans corn, drained
3-6 green onions, chopped
Cream together the cream cheese and mayonnaise. Stir in the remaining ingredients and let stand at least 3 hours in the refrigerator before serving with tortilla chips or crackers.
I kid you not, this dip tastes straight up like a loaded baked potato. Absolutely delicious and oh-so-easy! Perfect flavor to go with a backyard barbecue or to simply spice up your bland everyday potato chips.
Baked Potato Dip:
16 ounces sour cream
16 slices bacon, cooked and crumbled OR the cheater way (i.e. my way) 2 2.5 oz bags pre-crumbled real bacon pieces
8 ounces cheddar cheese, shredded (2 cups)
1/3 cup thinly sliced scallions or chives
Combine all ingredients in a medium bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips.