Recipe Of The Week: Cornbread Salad

October 11th, 2011

Corn Bread Salad
1 - 6.5 oz pkg Betty Crocker Cornbread
2 cans - Corn, drained
2 cans - Kidney Beans, rinsed & drained
2 - Tomatoes, chopped
1 - Red Pepper, chopped
1/2 cup - Chopped Sweet Onion
8 oz - Grated Cheddar Cheese
10 slices - Bacon, cooked & crumbled
1 pkg - Ranch Dressing Mix
8 oz - Sour Cream
1 cup - Miracle Whip

Bake cornbread according to directions. Cool and crumble. Combine dressing mix, sour cream, and Miracle Whip. Set aside. Layer half of remaining ingredients in order given. Spread half of dressing mix over and repeat, ending with dressing. May reserve some bacon and cheese to garnish top if desired. Chill before serving.