Cornbread Salad

Name: Cornbread Salad
Total time: 170
Yield: 12
Ingredients: cooking spray; 1 (16 ounce) package corn bread mix; 1.5 cups water; 10 slices bacon; 1.5 cups sour cream; 1.5 cups mayonnaise; 1 (1 ounce) package ranch dressing mix; 2 (15 ounce) cans pinto beans, drained; 3 tomatoes, chopped; 1 cup chopped green bell pepper; 1 cup chopped green onion; 2 (11 ounce) cans whole kernel corn, drained; 2 cups shredded Cheddar cheese

Recipe by Rosemarie from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

12 servings

•

cooking spray
•

1 (16 ounce) package corn bread mix
•

1.5 cups water
•

10 slices bacon
•

1.5 cups sour cream
•

1.5 cups mayonnaise
•

1 (1 ounce) package ranch dressing mix

•

2 (15 ounce) cans pinto beans, drained
•

3 tomatoes, chopped
•

1 cup chopped green bell pepper
•

1 cup chopped green onion
•

2 (11 ounce) cans whole kernel corn, drained
•

2 cups shredded Cheddar cheese

Instructions

Make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.
Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.