I made this last week and was a huge hit.

Cornbread Salad
 
 
Ingredients:

* 1 (7.5 ounce) package corn bread/muffin mix
* 1 diced jalapeno
* 1 cup mayonnaise
* 1 cup sour cream
* 1 (1 ounce) package dry Ranch-style dressing mix
* 10 slices bacon
* 2 (15.5 ounce) cans pinto beans, drained
* 1 (10 ounce) can whole kernel corn, drained
* 3 medium tomatoes, chopped
* 1 cup chopped green pepper
* 1 cup chopped green onion
* 2 cups Chopped Romaine lettuce
* 2 cups shredded Cheddar cheese


Directions

1. Make cornbread mix according to package directions, stirring 1 jalapeno into the finished batter.
2. Let cornbread cool.
3. In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Cook bacon until crisp. Crumble, and set a side.
4. Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, lettuce, bacon and cheese. Repeat the layers ending with
cheese on top. The dish will be very full. Cover and refrigerate for 4 hrs before serving.

 

This message has been edited. Last edited by: Brian Trommater,