Saturday, July 19, 2008

Mississippi Cornbread Salad

1 8 1/2 oz cornbread mix

1 1-oz. ranch style salad dressing mix

1 8-oz sour cream

1 c. mayonaise

3 large tomatoes,chopped

1/2 c chopped red pepper

1/2 c. chopped green pepper

1/2 c. chopped onion

2 cans pinto beans, drained

2 cans whole corn

2 c. shredded cheese

1 pkg. cooked and crumbled bacon


Cook cornbread: Mix dressing mix and sour cream, mayonaise and set aside. Crumble 1/2 of the cornbread in bottom of dish. add 1 can pinto beans. Add 1/2 chopped pepper, onion on top of the beans, then the corn. Add 1/2 of the tomatoes, spread 1/2 of dressing mix over tomatoes, 1/2 of bacon on dressing, then cheese. Repeat layers cover. Cover and chill for 3 hours.