Cooking with Roz
RECIPE - 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.