Jenny's Cornbread Salad
Jenny'S Cornbread Salad is an moderately easy dinner. Made with 1 (1 oz.) pkg. hidden valley ranch dry salad dressing mix, 1 c. sour cream, 1 c. mayonnaise, 1 (9-inch) pan tex-mex cornbread, crumbled and 2 (16 oz.) cans pinto beans, drained, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Combine salad dressing mix, sour cream and mayonnaise; set aside.
Place half of the crumbled cornbread in the bottom of a large serving bowl.
Top with half of the beans.
In a medium bowl, combine tomatoes, green pepper and onion; layer half of the cheese, bacon, corn and reserved salad dressing.
Repeat layers using remaining ingredients.
Garnish as desired.
Cover and chill 2 to 3 hours before serving.
Yields 10 to 12 servings.
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