Cornbread Salad
1 pkg. corn bread muffin mix
4 oz. can chopped green chilies, undrained
1 cup mayonnaise
8 oz. sour cream
1 envelope Ranch Salad Dressing mix
2 cans pinto beans, rinsed and drained
2 can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10-12 bacon strips, cooked, and crumbled
2 cups shredded cheddar cheese
Prepare cornbread mix according to package directions. Stir in green chilies. Spread in 8 -inch square baking pan. Bake at 400 degrees for 20-25 min. or until a toothpick inserted near center comes out clean. Cool.
In a small bowl, combine mayo, sour cream and dressing mix; set aside.
Crumble half of the cornbread into a large glass bowl. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onion, bacon, and cheese. Repeat all layers. Dish will be very full. Cover and refrigerate for at least 2 hours. I refrigerated overnight. Yield: 12 servings.
4 oz. can chopped green chilies, undrained
1 cup mayonnaise
8 oz. sour cream
1 envelope Ranch Salad Dressing mix
2 cans pinto beans, rinsed and drained
2 can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10-12 bacon strips, cooked, and crumbled
2 cups shredded cheddar cheese
Prepare cornbread mix according to package directions. Stir in green chilies. Spread in 8 -inch square baking pan. Bake at 400 degrees for 20-25 min. or until a toothpick inserted near center comes out clean. Cool.
In a small bowl, combine mayo, sour cream and dressing mix; set aside.
Crumble half of the cornbread into a large glass bowl. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onion, bacon, and cheese. Repeat all layers. Dish will be very full. Cover and refrigerate for at least 2 hours. I refrigerated overnight. Yield: 12 servings.
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