Salad" ... ~Jenn~
Recipe Instructions: http://www.bhg.com/recipe/mississippi-corn-bread-salad/
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.
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.
Insulated cooler with ice packs if using this recipe for tail-gating.