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|1 pkg||jiffy cornbread mix|
|1 pkg||hidden valley ranch salad dressing mix|
|1 c||sour cream|
|2 c||sliced cherry tomatoes|
|1||chopped green bell pepper|
|1/2 c||diced purple onion|
|2 c||shredded sharp cheddar cheese|
|2 can(s)||(15 1/4 oz) whole kernel corn, drained|
|3 Tbsp||sweet pickle relish|
|1 pkg||real bacon bits (optional)|
Cane Ridge, TN (pop. 326,324)
Member Since Nov 2009
This salad is a refreshing side dish or simply on its own. For a change, add 2 cans pinto beans (drained). I sometimes mix all ingredients together instead of layering. Feel free to add/delete ingredients.
Prepare cornbread mix according to package directions; cool.
Stir together salad dressing mix, sour cream, and mayonnaise until well blended; set aside.
Combine tomatoes, bell pepper, and onion; gently toss.
Crumble half of cornbread in large serving bowl. Layer half of tomato mixture. Layer half of cheese, bacon, corn, relish, and reserved salad dressing. Repeat layers and end with cheese and bacon on top. Cover and chill for 3 hours (this salad gets better the longer it sits).