Mix and bake cornbread according to box directions. Crumble cornbread in salad bowl. Layer next 4 ingredients (do not cook corn and beans). Next, put cheese. Mix Ranch dressing in separate bowl according to directions. Pour dressing over salad. Top with bacon bits.
Cook cornbread as directed and crumble bread and cooked bacon. Layer cornbread and vegetables with dressing and repeat.
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
To prepare Tex-Mex cornbread add 4 oz. can chopped
b>cornbread using 2 cups meal and green chilies (use your favorite recipe
Combine salad dressing mix, sour cream, and mayonnaise; set aside.
Place half of crumbled cornbread into a large serving bowl. Layer half of beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over cornbread.
Top with half of sour cream mixture. Repeat layers with remaining ingredients.
Garnish, if desired. Cover and refrigerate at least 2 hours before serving. Yield:
10 to 12 side dish servings or 8 main-dish servings.
Bake cornbread according to directions on box.\tLet cool. Mix mayo or salad dressing with sugar.
Add onions, green pepper, celery or other vegetables.
Mix well.
Add chopped tomatoes.
Mix gently.
Crumble 1/2 of cornbread in 2-quart casserole.
Add bacon or bacon bits.
Add vegetable mixture on top of this.
Top with other 1/2 of crumbled cornbread.
Can add paprika or bacon bits on top for color.
Refrigerate.
Can be made night before.
Cook cornbread according to directions on package.
When cool, crumble into small pieces.
Chop tomatoes, onion and pepper and mix with cornbread.
Sprinkle with Salad Supreme.
Add mayonnaise and bacon bits and mix.
Chill in refrigerator for several hours or overnight.
Crumble cornbread into large bowl.
Fry bacon until crisp. Crumble bacon and with with onion, pepper and tomato. Add to cornbread.
Pour hot bacon grease over mixture until slightly moist and vigorously toss with fork.
Goes great with beans.
It's finger lickin' good.
nch pan.
Combine the cornbread muffin mix, eggs and milk
n the refrigerator.
Assemble Salad:
In small bowl mix
Crumble 1/2 of corn bread in salad bowl.
Mix together salad dressing mix with sour cream and miracle whip.
Combine tomatoes, red bell peppers, green bell peppers, and green onions and toss on top of cornbread.
Top with 1/2 of beans, tomato mixture, cheese, bacon, corn, and dressing.
Repeat the layers and top off with the rest of the dressing.
Cover and chill 3 hours.
Fix cornbread as directed on package and bake.
Chop tomato, onion and bell pepper in bowl.
Crumble baked cornbread in same bowl.
Mix.
Add mayonnaise and bacon bits.
Top with bacon bits and grated cheese.
Make cornbread according to directions on box.
Crumble cornbread into bowl.
Chop onions, tomatoes and bell pepper; add to cornbread.
Mix with mayonnaise.
You may add more if it's too dry.
Crumble cooked bacon on top.
Crumble cornbread in a large casserole dish.
Layer pinto beans, tomatoes, onions, pickles and pepper.
Mix salad dressing with just enough of the reserved pickle juice to make it spread easily.
Pour on top of casserole.
Sprinkle crushed bacon on top.
Mix pickle relish, juice and mayo.
Layer crumbled bread, onion and tomatoes.
Spoon some dressing over.
Continue until all ingredients are used.
Crumble bacon on top.
Better when 1 or 2 days old.
Place half of the crumbled cornbread in the bottom of a large serving bowl.
Top with one can of beans.
In a medium bowl, combine chopped tomatoes, green pepper and onions.
Top 1/2 of this mixture over the beans, then 1/2 of the cheese, 1/2 of the bacon and 1 can of corn.
Pour half the dressing on the corn, then repeat the layers beginning with crumbled cornbread.
Top with tomato wedges and green pepper rings.
Cover and chill at least 2 to 3 hours before serving.
Crumble cooked cornbread and divide in half.
Layer 1/2 of cornbread in a 2 qt. dish.
In a bowl mix bacon, bell pepper, tomatoes, onions, and salad cubes together.
Put 1/2 of mixture over cornbread.
Put remaining cornbread on top and then a add remaining mixture.
Mix mayonnaise and pickle juice together and pour over the top.
Refrigerate for 2 hours and serve.
diced onion with the vinaigrette.
Cook the bacon in a
In a 2-quart casserole or larger, layer the ingredients twice in this order:
cornbread, beans, vegetables and bacon.
Top with cheese.
Mix sour cream and salsa together and spread over entire top of dish so no air holes are showing.
Cover and chill 2 to 3 hours.