MISSISSIPPI CORNBREAD SALAD

MISSISSIPPI CORNBREAD SALAD

1 8 1/2 - ounce package corn muffin mix

1 cup mayonnaise

1 8 - ounce carton sour cream

1 1 - ounce envelope ranch dry salad dressing mix

2 cups shredded cheddar cheese (8 ounces)

2 15 1/2 - ounce can pinto beans, rinsed and drained

2 15 1/4 - ounce can whole kernel corn, drained

10 slices bacon, crisp-cooked, drained, and crumbled

3 cups coarsely chopped tomatoes (6 medium)

1 cup chopped green and/or red sweet pepper (1 large)

1/2 cup sliced green onions (4)



directions
Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill for 4 to 24 hours.
*Tip: If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.