Colorful Cornbread Salad

Name: Colorful Cornbread Salad
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 cup mayonnaise; 1/2 cup sour cream; 1 envelope ranch salad dressing mix; 1 to 2 tablespoons adobo sauce from canned chipotle peppers; 4 to 6 cups torn romaine; 4 medium tomatoes, chopped; 1 medium green pepper, chopped; 1 medium onion, chopped; 1 pound bacon strips, cooked and crumbled; 4 cups shredded cheddar cheese; Optional: Additional tomato and crumbled bacon

12 ingredients

3 steps

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup mayonnaise
1/2 cup sour cream
1 envelope ranch salad dressing mix
1 to 2 tablespoons adobo sauce from canned chipotle peppers
4 to 6 cups torn romaine
4 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 pound bacon strips, cooked and crumbled
4 cups shredded cheddar cheese
Optional: Additional tomato and crumbled bacon

Directions

1

Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack.
2

Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce.
3

In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.