Mississippi Cornbread Salad Presented By Lake Guntersville Bed Amp Breakfast Recipe
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
Instructions
- Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
- Combine tomatoes and next 3 ingredients, gently toss.
- 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.
- Yields; 8 to 10 servings. Your recipe for one (8-inch) square pan of cornbread may be substituted.
