Post by amarante on Oct 12, 2016 15:24:51 GMT -5
This is great to bring for a potluck or serve at home. It's made the day before. Looks very pretty in a glass dish like a trifle.
Mississippi Corn Bread Salad
Makes: 18 servings
Prep: 30 mins
Bake: per package directions
Chill: overnight
Ingredients
1 8 1/2 ounce package corn muffin mix
1 cup mayonnaise or salad dressing
1 8-ounce carton sour cream
1 1-ounce envelope ranch dry salad dressing mix
2 cups shredded cheddar cheese(8 ounces)
2 15-ounce cans pinto beans, rinsed and drained
2 15 1/4-ounce cans whole kernel corn, drained
10 slices bacon, crisp-cooked, drained, and crumbled
3 cups coarsely chopped tomatoes
1 cup chopped green and/or red sweet pepper
1/2 cup sliced green onions (4)
Directions
* Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
* For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
* In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.
* Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.
*TIP:
If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.
Mississippi Corn Bread Salad
Makes: 18 servings
Prep: 30 mins
Bake: per package directions
Chill: overnight
Ingredients
1 8 1/2 ounce package corn muffin mix
1 cup mayonnaise or salad dressing
1 8-ounce carton sour cream
1 1-ounce envelope ranch dry salad dressing mix
2 cups shredded cheddar cheese(8 ounces)
2 15-ounce cans pinto beans, rinsed and drained
2 15 1/4-ounce cans whole kernel corn, drained
10 slices bacon, crisp-cooked, drained, and crumbled
3 cups coarsely chopped tomatoes
1 cup chopped green and/or red sweet pepper
1/2 cup sliced green onions (4)
Directions
* Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
* For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
* In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.
* Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.
*TIP:
If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.