This is a great way to use that leftover cornbread, if you have any. I know it sounds and looks strange, but trust me, it is delicious! Everyone that has tried it has asked for the recipe!
Prepared 8x8 pan of Cornbread (I use 1 Jiffy mix, 1 egg and 1/3 cup milk)
1 package 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 Black Beans, drained
1 - 16 oz Corn, drained
1/4 cup Bacon crumbles
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 a little 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.
Awesome post.Thanks for sharing.This is so nice.
ReplyDeleteI've got to try this!! It sounds delicious 😋
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