Cornbread Salad
Ingredients
Cornbread
Cooking spray
(16 oz.) pkg. corn bread mix
1 1/2 c. water
Salad
10 slices bacon
1 1/2 c. sour cream
1 1/2 c. mayonnaise
1 (1 oz.) pkg. ranch dressing mix
2 (15 oz.) cans pinto beans, drained
3 tomatoes, chopped
1 c. chopped green bell pepper
1 c. chopped green onion
2 (11 oz.) cans whole kernel corn, drained
2 c. shredded cheddar cheese
Instructions
Preheat the oven to 375˚F (190˚C.). Spray the bottom and sides of an 8 x 8” 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 ½ of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, ½ of the tomatoes, ½ cup of green bell pepper, ½ cup of green onions, 1 can of corn, 1 cup of cheddar cheese, ½ of the bacon, and ½ of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.