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Cornbread Salad
This is a great addition for group gatherings. The prep time takes about 60 minutes, which includes cooking the cornbread. It is best if allowed to cool over night in a refrifgerator. Don\'t be afraid to experiment, I add a layer of minced hot peppers to kick it up a notch. Enjoy!
Ingredients
- 2 packages of Hidden Valley Dressing (original)
- 2 cups of mayonnaise
- 2 cups sour cream
- 2 cans of corn (12 or 16 oz)
- 2 cans of pinto beans (16 0z)
- 1 large onion (chopped)
- 1 green pepper (chopped)
- 3 tomatoes (chopped)
- 2 packages of Jiffy corn bread mix
- 3 cups of shredded cheese (recommend sharp cheddar)
- 1 bottle of bacon bits
Methods/steps
- Bake corn bread based on instructions on package and allow to cool. Crumble when cool.
- Drain liquid from corn and beans. Mix together in a large mixing bowl.
- Finely chop tomatoes, onion, and green pepper and mix together in a separate mixing bowl.
- Combine Hidden valley dressing, mayonnaise, and sour cream in a separate bowl (place in refrigerator if you have other steps to complete)
- Choose an appropriate size serving container to complete the layer assembly process.
- Layer as follows in the container of choice:
- 1/2 crumbled corn bread
- 1/2 corn & pinto bean mix
- 1/2 tomatoes & onion & green pepper mixture
- 1/2 of hidden valley+mayonase+sour cream mixture
- 1/2 shredded cheese
Repeat the process for the second layer and top with bacon bits. May be served hot or cold.
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