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Mississipi Cornbread Salad




Source of Recipe


internet


List of Ingredients




1 pkg Jiffy cornbread mix prepared (requires 1 EGG and 1/3 c. MILK)
1 env. Ranch dressing mix
1 c. sour cream
1 c. mayo
3 large tomatoes, chopped
1 c. green pepper chopped
1/2 c. green onions chopped (but I use Vidalias)
2 (16 oz. each) cans Pinto beans drained and rinsed
2 c. shredded cheddar (sometimes I use 1/2 and 1/2 cheddar and mont. jack)
10 slices bacon, fried and crumbled
2 (15 1/4 oz each) cans of corn, drained (I use 2 pints of my freezer corn- make sure it is cooked first)

Recipe



Mix Ranch dressing using sour cream and mayo.

Combine peppers, tomatoes and onions and gently toss together.

Now layer the salad using half of all ingredients/mixes:
# 1 layer cornbread, #2 beans, #3 tomato mix, #4 cheese,#5 bacon, #6 corn, and #7 dressing.

Repeat these layers.

This recipe is best made about 4 hours ahead of time. A day ahead, and it can get watery. But an hour ahead is fine, but the flavors aren't as intense yet.

Posted by: marthafan: Here's mine. Since I found this recipe in a farming mag. about 7-8 years ago, people actually call me ahead of time to see if I'm bringing it! This is the single very most popular dish I've ever made!