Delta Cornbread Salad

Probably Big Daddy Patty’s favorite salad of all time.  This is a salad that you’ll WANT to take to your next family reunion or potluck, especially if you’ve made it in a beautiful glass trifle bowl so everyone can see all the layers.  They will be salivating before you can even set it down.  

Delta Cornbread Salad

2-3 cups crumbled cornbread (1 jiffy corn bead mix, baked according to package directions andcooled)

12 slices bacon, cooked until crisp, crumbled

1 cup mayonnaise

1 cup sour cream

1 oz. package dry ranch salad dressing mix

4 Roma tomatoes, chopped

1 – 15 oz. can pinto beans, drained and rinsed

3 cups frozen sweet corn kernels, thawed

1 sweet red pepper, membranes and seeds removed, diced

1 bundle scallions (green and white parts both)

3 cups shredded cheddar cheese

Combine mayonnaise with sour cream and ranch salad dressing mix; set aside.  Combine tomatoes, pinto beans, corn, red pepper, and green onions in a large mixing bowl.  Using a 3-4 quart glass serving bowl, layer half of the crumbled cornbread, bean mixture, bacon and cheese.  Spread with dressing and repeat layers.  Cover and chill overnight.

Makes 12-14 servings

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Now You’re Cookin’,
Chef Alli

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