rumble cornbread and set aside.
If making your own salad dressing
Crumble the cornbread in a large dish. Add in layers, beans, peppers, onion, tomatoes and bacon.
Add a few sliced dill pickles on top of bacon.
Make cornbread according to directions.
Crumble most of the cornbread in a 9 inch x 13 inch dish.
(Save some for the topping.)
Layer vegetables in order given above.
Then layer most of the bacon, saving some for top.\tMix mayonnaise, sugar, and salad cubes.
Spread on top
of dish.
Then sprinkle with remaining crumbled cornbread and bacon.
Prepare cornbread mix according to directions, cool.
Stir together salad dressing mix, sour cream and mayonnaise until blended.
Set aside.
Combine tomatoes and green onions; gently toss.
Crumble half the cornbread into a large salad bowl; top with half of each beans, tomato mixture, cheese, corn, bacon and dressing.
Repeat layers.
Cover and chill. Yield
10 to 12 servings.
Prepare the cornbread according to directions on package; cool and crumble.
Set aside.
Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
Cover and chill at least 2 hours. Enjoy!
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.
To prepare Tex-Mex cornbread add 4 oz. can chopped
Mix cornbread batter as directed, stirring in
Cook cornbread as per instructions.
Let cool.
Crumble cooled cornbread into bowl and add tomato, bell pepper, onion and salad dressing.
Cool and serve.
Great for picnics.
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.
ecessary.
If using leftover cornbread, mix chilies (drained), cumin oregano
Crumble 1 to 1 1/2 cups of cornbread into a big salad bowl.
In another bowl combine tomatoes, pepper, onion, pickle and bacon. Spoon half the vegetable mixture over the cornbread.
Stir together the mayo and pickle juice in a small bowl.
Repeat the layering with the remaining cornbread, vegetable and dressing.
Garnish as desired.
Cover tightly and chill 2-3 hours before serving.
Makes 6-8 servings.
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.
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.
Combine salad dressing mix, sour cream and mayonnaise; set aside.
Place half of the crumbled cornbread in the bottom of a large serving bowl.
Top with half of the beans.
In a medium bowl, combine tomatoes, green pepper and onion; layer half of the cheese, bacon, corn and reserved salad dressing.
Repeat layers using remaining ingredients.
Garnish as desired.
Cover and chill 2 to 3 hours before serving.
Yields 10 to 12 servings.
Prepare cornbread as on package and bake.
Crumble cornbread as mix together with other ingredients.
Chill before serving.
Cut cornbread in chunks. Add pickles, tomatoes, green pepper and beans. Fry sausage, crumble, drain and add to cornbread mixture. Add enough salad dressing to hold mixture together. Add salt and pepper to taste.
Combine salad dressing mix, sour cream and mayonnaise; set aside.
Place half of cornbread in bottom of large bowl.
Top with 1/2 beans.
In medium mixing bowl, combine chopped tomatoes, peppers and onions.
Layer 1/2 this mixture over beans.
Layer 1/2 of cheese, bacon, corn and salad dressing mixture.
Repeat layers. Garnish as desired using cheese, bacon crumbles, black olives, etc.
Chill.
Serves 10 to 12.
Crumble 1 to 1 1/2 cups cornbread in big salad bowl.
Combine tomatoes, green peppers, onions, pickles and bacon.
Spoon half of this mixture over cornbread.
Stir mayonnaise and pickle juice and spread half over vegetable and bacon mixture.
Layer remaining mixtures, ending with cornbread.
Chill 3 hours.
Combine salad dressing mix, sour cream and mayonnaise.
Set aside.
Place half of cornbread chunks in bottom of a large serving bowl.
Top with half of drained beans.
Combine tomatoes, pepper and onions; layer half of this mixture over beans.
Layer half of cheese, bacon, corn and reserved salad dressing.
Repeat layers, using remaining ingredients.
Cover and chill 2 to 3 hours.
Yields 10 to 12 servings.