THEME: Mississippi Cornbread Salad
Jamie R
presented by Lake Guntersville Bed & Breakfast
1 (8 1/2-ounce) package cornbread muffin mix
1 (1-ounce) envelope Ranch-style salad dressing mix
1 (8-ounce) 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 (16-ounce) cans pinto beans, drained
2 cups (8-ounce) shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 (15 1/4-ounce) cans whole kernel corn, drained
Prepare cornbread muffin mix according to package directions; 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 a 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.
Yields; 8 to 10 servings. Your recipe for one (8-inch) square pan of
cornbread may be substituted.