"Mississippi Cornbread Salad" ... ~Jenn~
Recipe Instructions: http://www.bhg.com/recipe/mississippi-corn-bread-salad/

Ingredients:
1 8 1/2ounce package corn muffin mix
1 cup  mayonnaise or salad dressing
1 8 ounce carton sour cream
1 1 ounce envelope ranch dry salad dressing mix
2 cups  shredded cheddar cheese (8 ounces)
2 15 ounce can pinto beans, rinsed and drained
2 15 1/4ounce cans whole kernel corn, drained
10 slices bacon, crisp-cooked, drained, and crumbled
3 cups  coarsely chopped tomatoes
1 cup  chopped green and/or red sweet pepper
1/2 cup  sliced green onions (4)

Directions: The day before:
1. Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.

2. For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.

3. In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.

Tailgate day:
4. Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.

From the test kitchen tip:
If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

Must-have equipment: 
Insulated cooler with ice packs if using this recipe for tail-gating.

 

 

 

 

 

 

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"Mississippi Cornbread Salad" ... ~Jenn~
Recipe Instructions: http://www.bhg.com/recipe/mississippi-corn-bread-salad/

Ingredients:
1 8 1/2ounce package corn muffin mix
1 cup mayonnaise or salad dressing
1 8 ounce carton sour cream
1 1 ounce envelope ranch dry salad dressing mix
2 cups shredded cheddar cheese (8 ounces)
2 15 ounce can pinto beans, rinsed and drained
2 15 1/4ounce cans whole kernel corn, drained
10 slices bacon, crisp-cooked, drained, and crumbled
3 cups coarsely chopped tomatoes
1 cup chopped green and/or red sweet pepper
1/2 cup sliced green onions (4)

Directions: The day before:
1. Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.

2. For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.

3. In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.

Tailgate day:
4. Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.

From the test kitchen tip:
If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

Must-have equipment:
Insulated cooler with ice packs if using this recipe for tail-gating.

Petrova Grier Tillery shared Southern Life Beautiful ~ By Sherry Godsey Cates's photo.