Cornbread Trifle Salad
photo by Chris Kathy
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 240.97 g package cornbread mix
- 28.34 g envelope ranch dressing mix
- 236.59 ml sour cream
- 236.59 ml mayonnaise
- 118.29 ml green pepper, chopped
- 118.29 ml sweet red pepper, chopped
- 1 onion, chopped
- 3 large tomatoes, chopped
- 453.59 g can pinto beans, drained
- 473.18 ml fresh corn or 473.18 ml frozen corn
- 473.18 ml cheddar cheese, shredded
- 10 slice cooked bacon, crumbled (optional)
directions
- Bake cornbread mix according to package instructions and crumble.
- Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
- In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
- In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
- Repeat layers with remaining ingredients.
- Cover and store in refrigerator until ready to serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have tried something similar to this in the past and it didn't contain bacon. I still loved it so I didn't use bacon now. Only other change I did was use all red pepper since that is what I had. I used red onion and kidney beans and only 2 tomatoes, seeded. I also used a combination Mexican cheese. This was sooo good. My kids hardly touched it and I was thrilled! It means more leftovers for me and this is one time that I'm thrilled with that. Because I didn't use bacon, I wasn't concerned about using mayo and sour cream. I will make this again and again.
see 3 more reviews
RECIPE SUBMITTED BY
Tearanii
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)