Sherri’s Cornbread Salad

Tina Bullock

A Pineywoods Home Health Care, Inc.

1 package cornbread mix
1 can pinto beans, drained
1 can whole kernel corn, drained
1 purple onion, chopped
1 large tomato, chopped
1 bell pepper, chopped
1 package shredded cheese
1 bottle Ranch dressing
1 bottle bacon bits or sliced bacon fried and crumbled
salt and pepper

Cook cornbread as directed, cut into 2 halves. Mix all vegetables with salt and pepper. Crumble and layer first half of cornbread in bottom of bowl. Layer vegetables on top, sprinkle cheese on top, Ranch dressing on top, and bacon bits. Repeat 2nd layer with remaining ingredients. Chill salad thoroughly. When ready to serve, toss salad to mix ingredients.

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