Corn Bread Salad

Name: Corn Bread Salad
Ingredients: 1 package Jalapeno Corn Bread Mix (16 Oz Box); Additional Required Ingredients Specified In Mix Package (typically Water Or Milk, And Sometimes Eggs And Oil, Depending On The Mix You Use); 1 can Whole Kernel Corn (15 Oz. Can); 1 can Red Kidney Beans (15 Oz. Can); 1 cup Sour Cream; 1 cup Mayonnaise; 1 package Ranch Dressing Mix (1 Oz Package); 1 whole Bell Pepper; 1 whole Tomato, Diced; 1/2 cups Green Onion, Sliced; 1/2 cups Black Olives Sliced; 1 cup Grated Mild Cheddar Cheese; 1 pound Bacon Or Bacon Bits

13 ingredients

1 steps

Ingredients

1 package Jalapeno Corn Bread Mix (16 Oz Box)
Additional Required Ingredients Specified In Mix Package (typically Water Or Milk, And Sometimes Eggs And Oil, Depending On The Mix You Use)
1 can Whole Kernel Corn (15 Oz. Can)
1 can Red Kidney Beans (15 Oz. Can)
1 cup Sour Cream
1 cup Mayonnaise
1 package Ranch Dressing Mix (1 Oz Package)
1 whole Bell Pepper
1 whole Tomato, Diced
1/2 cups Green Onion, Sliced
1/2 cups Black Olives Sliced
1 cup Grated Mild Cheddar Cheese
1 pound Bacon Or Bacon Bits

Directions

1

Bake cornbread (you'll need the additional ingredients specified in your mix package) and crumble in the bottom of a casserole dish. Top with dained corn and beans. Mix sour cream, mayonnaise, and ranch dressing and pour on top of corn and beans. Dice bell pepper, tomato, and green onions for the next layer. Top with sliced black olives; then cheese. Fry bacon, crumble and put on top. Refrigerate. Needs to be made at least 24 hours ahead of time for flavors to blend. Ingredients may be mixed or left in layers before serving.