Mississippi Cornbread Salad Presented By Lake Gunt... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Only cook time involved is the time it takes to bake your cornbread. Hope you enjoy this one. Ingredients:
1 (8 1/2-ounce) package cornbread muffin mix |
1 (1-ounce) envelope ranch-style salad dressing mix |
1 (8-ounce) container sour cream |
1 cup mayonnaise |
3 large tomatoes, chopped |
1/2 cup chopped red bell pepper |
1/2 cup chopped green bell pepper |
1/2 cup chopped green onions |
2 (16-ounce) cans pinto beans, drained |
2 cups (8-ounce) shredded cheddar cheese |
10 bacon slices, cooked and crumbled |
2 (15 1/4-ounce) cans whole kernel corn, drained |
Directions:
1. Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
2. Combine tomatoes and next 3 ingredients, gently toss.
3. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.
4. Yields; 8 to 10 servings. Your recipe for one (8-inch) square pan of cornbread may be substituted.
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