March 26, 2010

Cornbread Salad

1 8.5-ounce package cornbread mix
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes, chopped
1 16-ounce can pinto beans, drained
2 cups fresh, or frozen, corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled

Bake cornbread mix according to package instructions and crumble. Combine ranch-style dressing mix, sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onion, tomatoes, pinto beans and corn. In a 3-quart salad bowl, layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing. Repeat layers with remaining ingredients. Cover and store in refrigerator until ready to serve.

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