Thursday, April 23, 2009

Mississippi Cornbread Salad


Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!
Today's recipe came to me by way of my friend, Mississippi girl, Janet. She made this one time at a neighborhood block party. This dish IS a party in a pan! Enjoy!


Missisippi Cornbread Salad

1 (8 1/2-ounce) package cornbread muffin mix
1 (1-ounce) envelope Ranch-style salad dressing mix
1 (8-ounce) container sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 (16-ounce) cans pinto beans, drained
2 cups (8-ounce) shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 (15 1/4-ounce) cans whole kernel corn, drained

Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
Combine tomatoes and next 3 ingredients, gently toss.
Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours. Yields; 8 to 10 servings. Your recipe for one (8-inch) square pan of cornbread may be substituted.

3 comments:

Mari said...

That looks so good! I've never seen a dish like this - thanks for sharing it!

Chandy said...

Leigh, that looks delicious! What great layers! Mmmm... Thanks for sharing the recipe.

LauraBeth said...

This sounds divine! Can't wait to try it this summer.