Kathe made a Cornbread Salad at our last quilt day and wanted to share the recipe with you.
1 8.5 ounce package cornbread mix
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
½ cup green pepper, chopped
½ cup sweet red pepper, chopped
½ cup onion, chopped
3 large tomatoes, chopped
1 16 ounce can pinto beans, drained
2 cups fresh, or frozen, corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled (optional)
Bake cornbread mix according to package instructions and crumble.
Combine ranch-style dressing mix, sour cream and mayonnaise in a
small bowl. In another bowl, mix together peppers, onion, tomatoes,
pinto beans and corn. In a 3-quart salad bowl, layer ½ of the
cornbread, ½ of the vegetables, ½ of the cheese, ½ of the bacon and
½ of the dressing. Repeat layers with remaining ingredients. Cover
and store in refrigerator until ready to serve.
Yummy!! Thanks, Kathe