B
ButterSticks
Guest
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!
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!