Description
Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!
Ingredients
- 1 (16 ounce) package corn bread mix
- 10 slices bacon
- 1 (1 ounce) package ranch dressing mix
- 1 ½ cups sour cream
- 1 ½ cups mayonnaise
- 2 (15 ounce) cans pinto beans, drained
- 3 tomatoes, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped green onion
- 2 cups shredded Cheddar cheese
- 2 (11 ounce) cans whole kernel corn, drained
Instructions
- Make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8×8-inch pan with cooking spray.
- Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean
- 30 to 35 minutes. Let cool; crumble and set aside.
- Meanwhile
- make the salad: Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels.
- Whisk sour cream
- mayonnaise
- and dressing mix together in a medium bowl.
- Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans
- 1/2 of the tomatoes
- 1/2 cup green bell pepper
- 1/2 cup green onions
- 1 can of corn
- 1 cup of cheese
- 1/2 of the bacon
- and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 2 hrs 40 mins
Servings: 12