Things You'll Need:
- 1 package Ranch dry salad dressing mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (9-inch) pan cornbread, crumbled
- 2 (16 oz.) cans pinto beans, drained
- 3 large tomatoes, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped green onions
- 2 cups shredded cheddar cheese
- 10 slices bacon, cooked and crumbled
- 2 (17 oz.) cans whole kernel corn, drained
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Step 1
Bake your favorite cornbread recipe. You may use a pre-packaged cornbread mix or simply make it from scratch. After the cornbread has finished baking, set it aside to cool. Once the cornbread has cooled, crumble it thoroughly.
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Step 2
Mix together the mayonnaise, sour cream and Ranch salad dressing mix. The mixture will have a creamy consistency. Set the mixture aside to be added later.
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Step 3
In a large serving bowl, mix together the green peppers, green onions, whole kernel corn and tomatoes.
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Step 4
Now you can start layering your ingredients. Begin with half of the cornbread. Next add the ingredients in the following order: half vegetable mixture, half of the pinto beans and half of the mixture of the mayonnaise dressing mixture. Next add bread, half of the bacon and half of the cheese. Repeat the layers of ingredients beginning once again with the cornbread.
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Step 5
While this salad can be eaten right away it is best to chill the cornbread salad for at least two hours before serving. This allows all of the flavors to join together.
