Cornbread Salad I
- Reviews 1
Ready In: 2 hrs 20 mins
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
- Prepare corn bread according to package directions.
- Cool, crumble, and set aside.
- Place bacon in a large deep skillet.
- Cook over medium-high heat until evenly brown.
- Drain, crumble, and set aside.
- Whisk together the dressing mix, sour cream, and mayonnaise.
- Crumble half the corn bread in the bottom of a large serving dish.
- Top with half the beans.
- 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.
- Repeat the layers.
- Cover, and chill at least 2 hours before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off