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    Mississippi Cornbread Salad


    Source of Recipe


    AOL Hostfood

    List of 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

    Recipe



    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.

 

 

 

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