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Cornbread Salad: Submitted by: Elaine Fukui | Date Added: 1 Aug 2018
Listed in: Salads

1 (16 oz) pkg cornbread mix
10 slices bacon
1 (1 oz) pkg ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 oz) cans pinto beans, drained
1 tomato, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded cheddar cheese
2 (11 oz) cans whole kernel corn, drained

Recommended Instructions

Prepare cornbread according to package directions. Cool, crumble, and set aside.

Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream and mayonnaise.

Crumble half of the cornbread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half the tomatoes, green bell pepper, and green onion. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers.

Cover and chill at least 2 hours before serving.

Comments: Recipe shared by Jen Laris. Good for potlucks or when you have lots of company. Number of servings: Bunch.

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