Betty's Cornbread Salad
1 (8 1/2 oz.) pkg. cornbread mix
1 (1 oz.) pkg. Hidden Valley Ranch dressing mix
8 oz. sour cream
1 cup mayonnaise
3 large tomatoes
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup red onions, chopped (green onions can be used insead)
2 cans pinto beans(or a mix of pinto, red and black beans), drained
2 cans whole kernel corn, drained
2 cups cheddar cheese, shredded
10 slices bacon, cooked and crumbled
Prepare cornbread mix according to package directions, cool. (You can use your own recipe for an 8 inch square pan of cornbread.) Stir together ranch dressing mix, sour cream and mayonnaise until blended, set aside. Combine tomatoes, peppers and onions and gently toss. Crumble half the cornbread into a 3 quart bowl. Top with half the beans, tomato mixture, cheese, bacon, corn and half the dressing mixture; repeat the layers. Cover and chill 3 hours. Serves 8-10
*Cooked chicken can be chopped and added to the layers to make a hearty one dish meal!
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Thanks for the recipe! This looks absolutely deeelishhhh!
ReplyDeleteJoyce...that looks amazing! Now to remember to print this out when I'm at work. My palatte has been SO bored lately...NOTHING sounds good...but this sounds good!
ReplyDeletexo, Cheryl
Although I've heard of Cornbread Salad before I've never had it. I'm definitely trying this recipe.
ReplyDeleteI made Enchilada Meatballs to take with us on our Texas trip (meatball sandwiches in the trailer). That recipe uses cornbread made from a mix for the filler and some taco seasoning is added to the mix. I think that might be how I'd mix up the cornbread for this dish too. Just a suggestion.
This a really a great potluck salad. Very unusual, I wasn't sure I'd like it...but the combination really clicks! Betty is my first cousin, Uncle Tracey and Aunt Zesta's third daughter.
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