My dear son reminded me tonight of this recipe when he said, "Mom, why don't you ever make that cornbread stuff anymore?"
It's delicious and VERY PRETTY - be sure to layer it in a trifle dish or a glass bowl. Take it to your next potluck!
Mexican Corn Bread Salad
8 to 10 servings
1 package (1 ounce) dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins (16 ounces total)
2 cans (16 ounces each) pinto beans, rinsed and drained
1 medium-sized green bell pepper, chopped
2 cans (15-1/4 ounces each) whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions, sliced
1. In a small bowl, combine the dressing mix, sour cream, and mayonnaise; set aside.
2. Crumble half of the corn muffins into a large glass bowl or trifle dish. In the following order, add layers of half of the beans, bell pepper, sour cream mixture, corn, tomatoes, bacon, cheese, and scallions. Repeat the layers once more with the remaining half of each ingredient.
3. Cover, and chill for at least 2 hours before serving.