Cornbread Salad |
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1 (16 ounce) package corn bread mix or use leftover cornbread 1 (1 ounce) package ranch dressing mix 1 1/2 cups sour cream 1 1/2 cups mayonnaise 2 (15 ounce) cans pinto beans, drained 3 tomatoes, chopped 1 cup chopped green bell pepper 1 cup chopped green onion 2 cups shredded Cheddar cheese 10 slices bacon 2 (11 ounce) cans whole kernel corn, drained Directions 1 Prepare corn bread according to package directions. Set aside to cool. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Whisk together the salad dressing mix, sour cream, and mayonnaise. Set aside. 3 Place half of the crumbled corn bread in the bottom of a large serving dish. Top with half of beans. 4 Add the tomatoes, half of cheese, bacon, corn and salad dressing. Repeat layering using remaining ingredients. Garnish as desired. Cover and chill two to three hours before serving. |
Lee
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