Cornbread Salad I

Submitted by Chef Sunshine

"Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!"

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 (16 ounce) package cornbread mix
• 10 slices bacon
• 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
• 2 (11 ounce) cans whole kernel corn, drained

directions

1. Prepare corn bread according to package directions.
2. Cool, crumble, and set aside.
3. Place bacon in a large deep skillet.
4. Cook over medium-high heat until evenly brown.
5. Drain, crumble, and set aside.
6. Whisk together the dressing mix, sour cream, and mayonnaise.
7. Crumble half the corn bread in the bottom of a large serving dish.
8. Top with half the beans.
9. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture.
10. Repeat the layers.
11. Cover, and chill at least 2 hours before serving.

Reviews

[WI Cheesehead]

I had a corn muffin recipe that turned out too dense. I didn't want to waste it, so I looked for a cornbread salad recipe (I had heard about it on a Game). I chose this bcz it didn't include ingredients in the cornbread. I halved the recipe and it made a big bowl. I used lowfat sour cream and yogurt mix. Used black beans, no bell peppers. This turned out great! My parents loved it too. I let it sit in the fridge for 3 hours. I forgot to put the dressing on the first layer, but it all worked out fine.