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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.Tailgate day::
4. Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.