Corn Bread Salad -- Quad-Cities Online Recipe Book
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Corn Bread Salad

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This is a crowd pleaser and the recipe serves 12. It's a layered salad that is fun to make and pretty served in a glass bowl. Lots of corn bread, corn, beans, green peppers, onions and crumbled bacon. All layered with a creamy herbed dressing.

Ingredients

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

Instructions

Prepare corn bread according to package directions. Cool, crumble and set aside. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Whisk together the dressing mix, sour cream and mayonnaise. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper and green onions. Sprinkle with half the cheese, corn, bacon and salad dressing mixture. Repeat the layers. Cover and chill at least 2 hours before serving.

Michele Flagel
Maquoketa, Iowa



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1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
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