Print Friendly, PDF & Email
Cornbread Salad

Heat Level: Mild
Category: Salads, Casseroles

INGREDIENTS:
  • 1 pkg Rustlin' Rob's Jalapeno Cornbread Mix
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 pkg Rustlin' Rob's Jalapeno Cheddar Dip Mix
  • 2 cans (15 oz each) pinto beans, rinsed and drained
  • 2 cans (15 oz each) whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 cup chopped poblano pepper
  • 1 cup chopped green onions
  • 10 bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese
DIRECTIONS:
  1. Prepare cornbread batter according to package directions. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.
  2. In a small bowl, combine mayonnaise, sour cream and dip mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, poblano pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Additional Rustlin' Rob's products

 

ADAPTED FROM: Taste of Home
Shopping Cart
0
Rustlin Robs Gourmet Food

Pin It on Pinterest

Share This