Thursday, May 24th 2012, 6:50 pm
Shawnee Mills Cornbread Salad
Ingredients:
1 package retail size Shawnee cornbread mix
1 envelope ranch dressing mix
1 cup sour cream
1 cup mayonnaise
2 cans (16 oz. each) pinto beans, drained
2 cups shredded cheddar cheese
10 slices bacon, fried very crispy and crumbled
2 cans whole kernel corn, drained
½ cup each of chopped red pepper, green pepper, green onion
2 chopped tomatoes
Preparation:
Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended, set aside.
Combine chopped tomatoes, bell peppers and onions. Toss gently. Crumble ½ of the cornbread into a large bowl. Top
With half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers. Cover and chill
For at least 3 hours. When ready to serve, stir the whole mess together.
May 24th, 2012
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