Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Mississipi Cornbread Salad




Source of Recipe


(cilla)


Recipe Introduction


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.
This is GREAT to take to a potluck!


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.