Mississippi Cornbread Salad
From lenora 15 years ago
- 30 minutes to make
- Serves 10
This is an interesting way to get rid of all of those muffin mixes we buy on sale and don't know what to do with once we've made thousands of corn muffins.
Ingredients
- 1- 8.5 ounce box of corn muffin mix shopping list
- 1 pkg of Ranch-style salad dressingmix shopping list
- 1- 8 ounce container of sour cream shopping list
- 1 cup mayonnaise shopping list
- 3 large tomatoes, chopped shopping list
- 1/2 red bell pepper, chopped shopping list
- 1/2 cup green bell pepper, chopped shopping list
- 1/2 cup green onion, chopped shopping list
- 2- 16 ounce cans pinto beans, drained shopping list
- 2 cups shredded cheddar cheese shopping list
- 10 bacon slices, cooked and crumbled shopping list
- 2- 15.25 ounce cans whole kernal corn, drained shopping list
How to make it
- Prepare corn muffin mix according to package instruction.
- Stir together salad dressing mix, sour cream, and mayo until blended; set aside.
- Combine tomatoes and next three ingredients, gently toss.
- Crumble half of the cornbread into a 3 quart trifle bowl.
- Top with half each of beans, tomatoe mixture, cheese, bacon, corn, and dressing mixture; repeat the layers.
- Cover and chill for 3 hours.
- This recipe comes from the Lake Guntersville Bed and Breakfast
The Rating
Reviewed by 2 people-
Delicious!
rosemaryblue
in CollegeTown loved it
-
Hello....
This is one of the "Best" Cornbread Salad
recipes I have read in a long time!
I just must rate it a "5"FORK!!!!! Winner!
Thank-you so much for sharing...
~~~mjcmcook~~~
mjcmcook
in Beach City loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "