CORN BREAD SALAD RECIPE - GREAT WAY TO USE LEFTOVER CORN BREAD

Do you have leftover cornbread from Thanksgiving dinner? Here is a great recipe to use that cornbread! This recipe is easily doubled for a crowd —- but you'll need a full recipe (a 9-inch square pan) of corn bread.

Corn Bread Salad
8 servings
Hands on: 30 minutes (including cooking bacon)
Total time: 2 hours, 30 minutes

8 ounces sour cream
3/4 cup mayonnaise
1/2 (0.4-ounce) package ranch dressing mix
1 cup shredded cheddar cheese
5 slices bacon, cooked and crumbled
4 cups cubed or crumbled corn bread (about a 6-inch square)
1 (15-ounce) can pinto beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
1 1/2 chopped tomatoes
1/2 cup finely diced green bell pepper
1/2 cup chopped green onion

In a small bowl, combine the sour cream, mayonnaise, ranch dressing mix, cheese and bacon. Crumble half the corn bread in the bottom of a salad bowl or 2-quart serving dish. Top with half the beans, half the corn, half the tomatoes, half the bell pepper and half the green onion. Spread half the sour cream mixture evenly over the top. Repeat layers with remaining ingredients. Cover and chill at least 2 hours before serving. Toss well before serving.

Enjoy!!

(This recipe was taken from AJC on 11/20/06, Deborah Geering)