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
April 15th, 2024
April 12th, 2024
March 14th, 2024
May 5th, 2024
May 5th, 2024
May 5th, 2024
May 5th, 2024