Cornbread Salad

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Cornbread Salad
Patsy Smart

1 8.5 oz. pkg. cornbread mix 1 c. pinto beans, drained
1 env. Ranch style dressing mix 2 c. fresh or frozen or can of corn, drained
1 c. sour cream 2 c. cheddar cheese, shredded
½ c. onion, chopped 10 slices cooked bacon, crumbled
1 c. mayonnaise ½ c. sweet red pepper, chopped
½ c. green peppers, chopped
3 large tomatoes, chopped

Bake cornbread mix according to package and crumble. Combine the Ranch dressing mix, sour cream, and mayonnaise in a small bowl. In another bowl, mix together peppers, onion, tomatoes, pinto beans, and corn. In a 3-quart salad bowl, layer one-half of the cornbread, one-half of the vegetables, one-half of cheese, one-half of bacon, and one-half of dressing. Repeat layer with remaining ingredients. Cover and store in refrigerator until ready to serve.