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Mississippi Cornbread Salad




Source of Recipe


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List of Ingredients





1 (8 1/2 oz.) package cornbread muffin mix
1 (1 oz.) envelope Ranch-style salad dressing mix
1 (8 oz.) 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 cans pinto beans, drained
2 cans whole kernel corn, drained
2 cups (8 oz.) shredded Cheddar Cheese
10-12 slices bacon, (cooked and crumbled)



Recipe



Prepare cornbread muffin mix according to package directions (I use Jiffy) 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 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.