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Saturday, August 28, 2010

Cornbread Salad

This is a great way to use that leftover cornbread, if you have any! I sounds and looks strange, but trust me! It is delicious :-)

Prepared Corn Bread (I use 1 Jiffy mix, 1 egg and 1/3 cup milk)
Hidden Valley Ranch dip mix
2 cups Sour Cream (or 1 1/2 cups Sour Cream and 1/2 cup Mayonnaise)
1 - 16 oz diced Tomatoes, drained
1 - 16 oz Seasoned Pinto Beans, drained
1 - 16 oz Corn, drained
1 cup Cheddar Cheese
(optional) ½ cup each Green Onions, Red Bell Pepper, Green Bell Pepper

Make Cornbread, and cool completely. Stir together HVR dressing mix, sour cream and mayo. Crumble cornbread into a 9X13 casserole dish. Top with beans, tomatoes, (optional onion and peppers), corn, bacon and cheese. Finally top with dressing. Cover and chill at least 3 hrs. When it is time to serve, take a spoon and stir alittle section at a time to mix the ingredients to get a nice moist salad.

* I use twice as much dressing for mine, so it's not too dry.

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