Mississippi Corn Bread Salad

Mississippi Corn Bread Salad Enlarge Image
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15 users rated this recipe an average rating of 3.5
Makes:
18 servings
Prep:
30 mins
Bake:
per package directions
Chill:
overnight
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Mississippi Corn Bread Salad

Ingredients
1
8 1/2 ounce package corn muffin mix
1
cup mayonnaise or salad dressing
1
8 ounce carton sour cream
1
1 ounce envelope ranch dry salad dressing mix
2
cups shredded cheddar cheese (8 ounces)
2
15 ounce can pinto beans, rinsed and drained
2
15 1/4 ounce cans whole kernel corn, drained
10
slices bacon, crisp-cooked, drained, and crumbled
3
cups coarsely chopped tomatoes
1
cup chopped green and/or red sweet pepper
1/2
cup sliced green onions (4)

Directions

    The day before:
  1. Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
  2. For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
  3. In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.
  4. Tailgate day:
  5. Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.

From the Test Kitchen

*Tip:

If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

Must-have equipment:

Insulated cooler with ice packs

Nutrition Facts

(Mississippi Corn Bread Salad)
    Per serving:
  • 342 kcal cal.,
  • 21 g fat
  • (7 g sat. fat,
  • 6 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 38 mg chol.,
  • 779 mg sodium,
  • 30 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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