Favorite Recipes

Cornbread Salad

(serves 8)

8.5 oz pkg Jiffy Corn Muffin Mix, prepared

1 egg, lightly beaten

1/3 C whole milk

1 oz envelope Hidden Valley Ranch Dressing mix

1 C milk

1 C mayonnaise

1 small head iceberg lettuce, chopped

2 large tomatoes, diced

15 oz can black beans, rinsed and drained well

11 oz can whole-kernel corn, drained

8 oz Mexican cheese, shredded

1 jar real bacon bits

5 green onions, sliced

Stir together muffin mix, egg and milk just until blended. Spread in lightly-greased 8” square pan and bake as directed on box. Remove from oven and cool to room temperature. Crumble into bite-sized pieces.

Whisk Ranch Dressing mix with milk and mayonnaise.

In a large glass serving bowl, layer ingredients in the following order:

Half of crumbled cornbread

Half of lettuce

Half of Ranch Dressing

Half of tomatoes

Half of black beans

Half of corn

Half of cheese

Half of bacon bits

Half of green onions

Repeat layers. Cover and chill for at least two hours. Will keep in refrigerator for up to two days.  Do not toss before serving.  The cornbread will get soggy if it is tossed.

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