Recipe - Mississippi Cornbread Salad

Mississippi Cornbread Salad

Ingredients

1 8 1/2-ounce package corn muffin mix

10 slices bacon, crisp-cooked

3 large tomatoes, chopped (3 cups)

2 15-ounce cans pinto beans, rinsed and drained

2 15-ounce cans whole kernel corn, drained

1 cup chopped red and/or green sweet peppers

1/2 cup chopped green onions

1 cup mayonnaise or salad dressing

1 8-ounce carton dairy sour cream

1 1-ounce package ranch salad dressing mix

2 cups shredded cheddar cheese (8 ounces)

Directions

Prepare muffin mix according to directions; cool. crumble muffins (you should have about 5 cups crumbs). Crumble bacon. Set crumbs and bacon aside.
In a large bowl, stir together tomatoes, beans, corn, sweet peppers, and onions; set aside.
For dressing, in a small mixing bowl, stir together mayonnaise, sour cream, and salad dressing mix; set aside.
In a 3- to 4-quart glass serving bowl, layer half of the crumbled cornbread, bean mixture, bacon, and cheese. Spread with dressing mixture. Repeat layers. Cover and chill for 3 to 24 hours. Makes 18 to 20 servings.
TIP: You can use your homemade cornbread instead of corn muffin mix.