Cornbread Salad
Source URL: https://free1image.blogspot.com/2010/07/summer-cornbread-salad-recipe.html1 pkg. corn bread muffin mix4 oz. can chopped green chilies, undrained1 cup mayonnaise8 oz. sour cream1 envelope Ranch Salad Dressing mix2 cans pinto beans, rinsed and drained2 can whole kernel corn, drained3 medium tomatoes, chopped1 cup chopped green pepper1 cup chopped green onions10-12 bacon strips, cooked, and crumbled2 cups shredded cheddar cheese Prepare cornbread mix according to package directions. Stir in green chilies. Spread in 8 -inch square baking pan. Bake at 400 degrees for 20-25 min. or until a toothpick inserted near center comes out clean. Cool. In a small bowl, combine mayo, sour cream and dressing mix; set aside. Crumble half of the cornbread into a large glass bowl. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onion, bacon, and cheese. Repeat all layers. Dish will be very full. Cover and refrigerate for at least 2 hours. I refrigerated overnight. Yield: 12 servings.
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