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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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MEXICAN CORNBREAD SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Divan Estate in Dallas, Texas in 1982. Ingredients:
6 ounce package mexican cornbread mix |
1 egg |
2/3 cup buttermilk |
16 ounce carton sour cream |
1 cup mayonnaise |
1 ounce package ranch dressing mix |
1 green bell pepper chopped |
1 red bell pepper chopped |
3 tomatoes chopped |
1 bunch green onions chopped |
30 ounces canned pinto beans rinsed and drained well |
30 ounces canned whole kernel corn drained well |
10 slices bacon cooked crisp and crumbled |
2-1/2 cups grated sharp cheddar cheese |
Directions:
1. Combine cornbread mix with egg and milk.
2. Bake in greased pan according to package directions.
3. Cool then crumble cornbread into a bowl.
4. In another bowl combine sour cream, mayonnaise and ranch dressing mix.
5. In a separate bowl combine chopped peppers, tomato and green onion.
6. In a trifle bowl layer in following order: cornbread, 1/3 beans, 1/3 pepper mixture, 1/3 crumbled bacon, 1/3 corn, 1/3 mixed dressing and 1/3 of the cheese.
7. Repeat process two more times then cover and chill at least 3 hours before serving.
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