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Thursday, March 28, 2019

Cornbread Salad

Cornbread Salad

1 (16-ounce) package cornbread mix
10 slices bacon
1 ½ cup sour cream
1 ½ cup mayonnaise
1 (1-ounce) package ranch dressing mix
2 cans pinto beans or red kidney beans, rinsed and drained
3 large tomatoes, chopped
1 large green bell pepper, finely chopped
1 cup green onions, chopped
2 cups shredded sharp Cheddar cheese
2 cups whole corn, drained

1. Mix cornbread according to directions on package. Bake and allow to cool.
2. Fry bacon. Place on paper towels to drain. Crumble the cooled bacon into small pieces.
3. Mix sour cream, mayo, and dressing mix in a bowl; set aside.
4. In a large bowl crumble half the cornbread, beans, tomatoes, pepper, and onion together.
5. In a trifle or clear bowl add the first crumbled layer (around ⅓ of the mix, reserving the remaining for 2 more layers).
6. Follow with layers of cheese, corn, bacon, and cover with a layer of dressing mixture.
7. Repeat for 2 more layers, ending with the dressing. Garnish with shredded cheese.
8. Cover and chill for 10–12 hours.
yield: 6 servings


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