Shawnee Mills Cornbread Salad
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
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.