Mika's Layered Cornbread Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is one of my all time favorite salads. It just gets better the longer is sits. Ingredients:
1 (8 1/2 ounce) box jiffy corn muffin mix |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can pinto beans, drained |
1 cup cheddar cheese, grated |
2 fresh tomatoes, chopped small |
8 green onions, chopped |
1 (1 ounce) envelope hidden valley ranch dressing mix, prepared as directed |
4 slices bacon, cooked and crumbled |
Directions:
1. Bake corn muffin mix as directed. Cool and crumble 1/2 in bottom of a clear bowl.
2. Mix tomatoes and onions together. Layer 1/2 of corn, beans, tomato and onion mixture and 1/2 of cheese. Pour 1/2 of dressing over this. Repeat.
3. Sprinkle top with crumbled bacon.
4. Needs to sit for awhile to allow dressing to saturate evenly.
5. Serve cold.
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