Cornbread Salad

Posted By | October 12, 2009 12:00 am

1-8.5 oz. box of Jiffy cornmeal muffin mix
1 and one-half cups light mayonnaise
1 oz. package ranch dressing
4 oz. evaporated milk
5 oz. package Monterey Jack and cheddar cheese cubes
16 oz. can pinto beans, drained and rinsed
2 tablespoons sweet pickle relish
1 pound bacon
3 tomatoes
One-half bell pepper
3 green onions
Bake the muffins according to the directions on the box. Cool. Mix mayo, evaporated milk, ranch dressing and sweet relish. Cook and crumble the bacon. Chop the tomatoes, pepper and onions. Drain and rinse the beans. Crumble one-half of the muffins into a salad bowl. Lay one-half of the tomatoes, pepper, onion, beans and bacon. Pour half of the dressing mixture on top of this. Repeat with other half of cornbread, tomatoes, peppers, onions, beans and dressing. Top with bacon and cheese chunks. Best if stored in refrigerator four or five hours or overnight.

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