Cornbread Salad

Total Time

2 Hours 40 Minutes

Servings

12

Ingredients

• 1 (16 ounce) package corn bread mix
• 10 slices bacon
• 1 (1 ounce) package ranch dressing mix
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise
• 2 (15 ounce) cans pinto beans, drained
• 3 tomatoes, chopped
• 1 cup chopped green pepper
• 1 cup chopped green onion
• 2 cups shredded cheddar cheese
• 2 (11 ounce) cans whole kernel corn, drained

Instructions

1. Prepare corn bread according to package directions. Cool, crumble, and set aside.
2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Whisk together the dressing mix, sour cream, and mayonnaise.
4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green pepper, and spring onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers.
5. Cover, and chill at least 2 hours before serving.