Name: Cornbread Salad
Prep time: 30 min
Yield: 16 servings
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 cup sour cream; 1 cup mayonnaise; 1 envelope ranch salad dressing mix; 3 large tomatoes, seeded and chopped; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 1 cup thinly sliced green onions, divided; 2 cans (15 ounces each) pinto beans, rinsed and drained; 2 cups shredded cheddar cheese; 10 bacon strips, cooked and crumbled; 3-1/2 cups frozen corn, thawed

Craving a taste of summer? Whip up this classic southern cornbread salad! Layers of sweet cornbread, creamy dressing, and fresh veggies take sweet and savory to a whole new level.

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix

1 cup sour cream

1 cup mayonnaise

1 envelope ranch salad dressing mix

3 large tomatoes, seeded and chopped

1/2 cup chopped sweet red pepper

1/2 cup chopped green pepper

1 cup thinly sliced green onions, divided

2 cans (15 ounces each) pinto beans, rinsed and drained

2 cups shredded cheddar cheese

10 bacon strips, cooked and crumbled

3-1/2 cups frozen corn, thawed

Instructions

1 Make the cornbread

2 Prepare the cornbread mix according to the package instructions, baking in an 8-inch square dish. When cool, crumble.

3 Make the dressing

4 Mix the sour cream, mayonnaise and salad dressing mix until well blended. In a separate bowl, combine the tomatoes, peppers and 1/2 cup chopped green onions.

5 Layer the salad

6 In a 3-quart glass bowl, layer half of the cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat the layers, and top with remaining green onions. Refrigerate for three hours before serving.