INCREDIBLE CORNBREAD SALAD

Incredible Cornbread Salad image

Provided by Margaret Queen

Time 30m

Number Of Ingredients 17

CORNBREAD
1 1/2 c cornbread mix
1 1/2 c milk or buttermilk
1 egg
1/4 c canola oil
DRESSING
1 pkg hidden valley ranch dressing mix
1/2 c mayonaise
4 c sour cream
REMAINING INGREDIENTS
2 can(s) pinto beans, rinsed and drained
2 can(s) whole kernel corn, drained
1 1/2 c green pepper, chopped and divided
1 small onion chopped (optional)
3 c roma tomatoes, diced and divided
2 c cheddar cheese, shredded
2 pkg real bacon bits

Steps:

1. Preheat oven to 425 degrees. Mix ingredients for the cornbread and pour into a well greased 9 inch baking dish. Bake for 20 minutes or until golden brown. Turn out onto a plate and allow to cool to room temperature.
2. In medium bowl, combine all the ingredients for the dressing. Mix until smooth and no lumps are present. Place in the refrigerator to chill until ready to assemble the salad.
3. To Assemble the Salad: Use a large dish that is at least 4-5 inches deep. A triffle dish makes a really nice presentation. Start by crumbling 1/2 of the cake of cornbread into the dish. Next layer the following ingredients in this order: Pinto beans, corn, 3/4 cup green pepper, 1/2 onion and 1 1/2 cups of the roma tomatoes. Spread 2 1/4 cups dressing evenly over the tomatoes, followed by 1 cup shredded cheese, and 1 package bacon bits. Repeat the layering in the exact order to finish all the ingredients. Cover and refrigerate until ready to serve.