Cornbread Salad Meal-in-a-Bowl
"Stay the Course," First Baptist Church of Brandon
Cornbread (may use Jiffy mix)
1 pkg. Hidden Valley ranch dressing
2 cans red, pinto or black beans, drained, OR 1 of each
2 cans whole kernel corn, drained
1 bell pepper, chopped
1 red onion, chopped
2 or more fresh tomatoes, chopped
8 strips bacon, cooked and crumbled, OR 2 cups ham or chicken, chopped
2 cups Cheddar cheese, grated
Make cornbread; crumble and set aside. Mix the dressing according to package directions. In a large salad bowl, layer 1/2 the ingredients in the following order: cornbread, beans, corn, pepper, onion, tomatoes, bacon (or ham or chicken), cheese and ranch dressing. Repeat layers with remaining ingredients.
from the August 2004 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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