"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mississippi Cornbread Salad Recipe

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This recipe for Mississippi Cornbread Salad, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Findley - Conference Planning
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 1/2-ounce) package cornbread muffin mix
1 (1-ounce) envelope Ranch-style salad dressing mix
1 (8-ounce) container sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 (16-ounce) cans pinto beans, drained
2 cups (8-ounce) shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 (15 1/4-ounce) cans whole kernel corn, drained, Mexican corn is best

Directions:
Directions:
Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 2 ingredients, gently toss. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.

Personal Notes:
Personal Notes:
Yields: 8 to 10 servings. Your recipe for one (8-inch) square pan of cornbread may be substituted.

 

 

 

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