Mississippi Cornbread Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is an interesting way to get rid of all of those muffin mixes we buy on sale and don't know what to do with once we've made thousands of corn muffins. Ingredients:
1- 8.5 ounce box of corn muffin mix |
1 pkg of ranch-style salad dressingmix |
1- 8 ounce container of sour cream |
1 cup mayonnaise |
3 large tomatoes, chopped |
1/2 red bell pepper, chopped |
1/2 cup green bell pepper, chopped |
1/2 cup green onion, chopped |
2- 16 ounce cans pinto beans, drained |
2 cups shredded cheddar cheese |
10 bacon slices, cooked and crumbled |
2- 15.25 ounce cans whole kernal corn, drained |
Directions:
1. Prepare corn muffin mix according to package instruction.
2. Stir together salad dressing mix, sour cream, and mayo until blended; set aside.
3. Combine tomatoes and next three ingredients, gently toss.
4. Crumble half of the cornbread into a 3 quart trifle bowl.
5. Top with half each of beans, tomatoe mixture, cheese, bacon, corn, and dressing mixture; repeat the layers.
6. Cover and chill for 3 hours.
7. This recipe comes from the Lake Guntersville Bed and Breakfast
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