Posted in Recipes
This is what I want to make this week at Memom's!! Have a great Thanksgiving!!! ss
Cornbread Salad from Michelle F.
- 1 (16oz) pkg. corn bread mix
- 1 (1 oz) pkg. ranch dressing mix
- 1 ½ c. sour cream
- 1 ½ c. mayonnaise
- 1 (15 oz) cans pinto beans, drained
- 3 tomatoes, chopped
- 1 c. chopped green bell pepper
- 1 c. chopped green onion
- 2 c. shredded Cheddar cheese
- 10 slices bacon
- 2 (11 oz) cans whole kernel corn, drained
Prepare corn bread according to package directions. Set aside to cool.
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside. Whisk together the salad
dressing mix, sour cream, and mayonnaise. Set aside. Place half of the
crumbled corn bread in the bottom of a large serving dish. Top with half of
beans. Add the tomatoes, half of cheese, bacon, corn and salad dressing.
Repeat layering using remaining ingredients. Garnish as desired. Cover and
chill two to three hours before serving.
