Lunch: Southern Corn Bread Salad Recipe

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups (8 ounces) shredded cheddar cheese
10 bacon strips, cooked and crumbled
3-1/2 cups frozen corn, thawed

Instructions

Prepare and bake corn bread mix according to package directions, using an 8-in.-square baking dish. Crumble when cool.
Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions.
In a 3-qt. glass bowl, layer half of each: corn bread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

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