Cornbread Salad

12 ingredients
11 steps

Ingredients

  • 1 oz. pkg. Hidden Valley Ranch dressing mix
  • 1 (9-inch) pan Tex-Mex cornbread, crumbled
  • 1/2 c. chopped green pepper
  • 2 c. (8 oz.) shredded Cheddar cheese
  • 1 can whole kernel corn, drained
  • 1 c. sour cream
  • 1 c. Miracle Whip
  • 2 cans pinto beans, drained
  • 3 large tomatoes, chopped
  • 1/3 c. chopped green onions
  • 1/3 c. chopped purple onion
  • 10 slices bacon, cooked and crumbled

Directions

  1. 1
    Combine salad dressing mix, sour cream and Miracle Whip.
  2. 2
    Set aside.
  3. 3
    Place half of crumbled cornbread in the bottom of an extra large serving bowl.
  4. 4
    Top with half of beans.
  5. 5
    In a medium bowl, combine tomatoes, pepper and onions.
  6. 6
    Layer half of this mixture over beans.
  7. 7
    Layer half of cheese, bacon, corn and reserved dressing.
  8. 8
    Repeat layers, using the remaining ingredients.
  9. 9
    Cover and cool 2 to 3 hours.
  10. 10
    The longer it's chilled, the better.
  11. 11
    Can be kept several days.

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