"Tennessee Cornbread Salad" Reed family story
Cuisine : COUNTRY - SOUTHERN USA
1 recipe of cornbread
1 envelope ranch dressing mix
1 cup (8 oz) sour cream
1 cup mayonnaise
2 cans (16 oz each) pinto beans
2 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
2 cans whole kernel corn, drained
1/2 cup each of chopped red bell pepper, green bell pepper,
green onions and several chopped tomatoes
Make up the cornbread, cool. Stir together salad dressing mix,
sour cream and mayonnaise until blended; set aside.
Combine tomatoes, bell peppers and onions. Toss gently.
Crumble 1/2 of the cornbread into a large bowl.
Top with half each of beans, tomato mixture, cheese, bacon,
corn and dressing mixture. Repeat layers. Cover and chill for
at least 3 hours. When ready to serve, stir the whole mess
This is also great without ranch dressing package mix.
Plus, you may add any veggies you want.