Mississippi Cornbread Salad Recipes

Steps:

• Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

Steps:

• 1. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
• 2. Combine tomatoes, bell peppers, and onions, gently toss.
• 3. Crumble half the cornbread into a 3 quart trifle bowl or a large salad bowl.
• 4. Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mixture. Repeat layers. Cover and chill 3 hours.

Steps:

• Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise and relish., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.

Steps:

• mix all ingredients together and pour into greased pan or baking dish.
• bake at 375* for 45 minutes or until done.