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08-25-2006, 12:08 PM
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Cornbread Salad
INGREDIENTS:
1 recipe of cornbread 1 envelope ranch dressing mix 1 cup (8 oz) sour cream 1 cup mayonnaise 2 cans (16 oz each) pinto beans 2 cups shredded cheddar cheese 10 slices bacon, fried very crispy, and crumbled 2 cans whole kernel corn, drained 1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes PREPARATION: Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes, bell peppers and onions. Toss gently. Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers. Cover and chill for at least 3 hours. When ready to serve, stir the whole mess together!     
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