Mississippi Cornbread Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. cornbread muffin mix
1 (1 oz.) envelope Ranch Style dressing mix
1 (8 oz.) sour cream
1 c. mayonnaise
3 large tomatoes, chopped
1/2 c. chopped red bell pepper
1/2 c. chopped green onions
2 (16 oz.) black beans or pinto beans, drained
2 c. shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 (15 1/4 oz.) cans whole kernel corn

Preparation

Prepare cornbread mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.
Combine tomatoes and next 3 ingredients; gently toss.
Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl.
Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers.
Cover and chill 3 hours.
Yields 8 to 10 servings.