Mexican Cornbread Salad
From chefmeow 15 years agoIngredients
- 6 ounce package Mexican cornbread mix shopping list
- 1 egg shopping list
- 2/3 cup buttermilk shopping list
- 16 ounce carton sour cream shopping list
- 1 cup mayonnaise shopping list
- 1 ounce package ranch dressing mix shopping list
- 1 green bell pepper chopped shopping list
- 1 red bell pepper chopped shopping list
- 3 tomatoes chopped shopping list
- 1 bunch green onions chopped shopping list
- 30 ounces canned pinto beans rinsed and drained well shopping list
- 30 ounces canned whole kernel corn drained well shopping list
- 10 slices bacon cooked crisp and crumbled shopping list
- 2-1/2 cups grated sharp cheddar cheese shopping list
How to make it
- Combine cornbread mix with egg and milk.
- Bake in greased pan according to package directions.
- Cool then crumble cornbread into a bowl.
- In another bowl combine sour cream, mayonnaise and ranch dressing mix.
- In a separate bowl combine chopped peppers, tomato and green onion.
- In a trifle bowl layer in following order: cornbread, 1/3 beans, 1/3 pepper mixture, 1/3 crumbled bacon, 1/3 corn, 1/3 mixed dressing and 1/3 of the cheese.
- Repeat process two more times then cover and chill at least 3 hours before serving.
People Who Like This Dish 2
- gapeach55 Covington, GA
- chefmeow Garland, TX
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