mardi 26 mai 2015

Southern cornbread salad



  •     1 (16 ounce) package corn bread mix
  •     1 1/2 cups sour cream
  •     1 1/2 cups mayonnaise
  •     10 slices bacon
  •     1 (1 ounce) package ranch dressing mix
  •     2 (15 ounce) cans pinto beans, drained
  •     1 cup chopped green onion
  •      2 (11 ounce) cans whole kernel corn, drained
  •     1 cup chopped green bell pepper
  •     3 tomatoes, chopped 
  •     2 cups shredded Cheddar cheese


Directions



  1. First of all,  Prepare corn bread according to package guidances. Cool, crumble, and set aside.
  2. In a large deep skillet, Place bacon. Cook till evenly brown over medium-high heat . Drain, crumble, and set aside.
  3. Whisk jointly  sour cream the dressing mix, and mayonnaise.
  4. In the bottom of a large serving dish Crumble half the corn bread .
  5. Top with one-half the beans. Layer the beans with half of the tomatoes,   and green onions, and green bell pepper,, 
  6.  Sprinkle with corn, bacon, half the cheese,  and the salad dressing mixture. 
  7. Lastly, Repeat the layers. Before serving Cover, and chill at least two hours ..




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