Cornbread Salad
Ingredients
- cooking spray
- 1 (16 ounce) package cornbread mix
- 1 ½ cups water
- 10 slices bacon
- 1 ½ cups sour cream
- 1 ½ cups mayonnaise
- 1 (1 ounce) package ranch dressing mix
- 2 (15 ounce) cans pinto beans, drained
- 3 ripe tomatoes, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped green onion
- 2 (11 ounce) cans whole kernel corn, drained
- 2 cups shredded Cheddar cheese
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Instructions
- To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
- Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
- Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.
- Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.
Source
Original recipe: View Original