Saturday, December 29, 2012

Cornbread Salad


1 Pan cornbread, baked
1 Tomato, chopped
1 Bell pepper, chopped
1 Can whole kernel corn, drained
1 Onion, chopped
2 Cups fiesta blend cheddar cheese, shredded
2 Pkgs. Hidden Valley® Ranch Dressing, prepared
1 lb. bacon, cooked and crumbled

Crumble cooked cornbread in bottom of Bean Pot.
Mix together onion, bell pepper, tomato and corn,  sprinkle over cornbread in Bean Pot.
Sprinkle bacon over corn mixture, cover with cheese.
Top with ranch dressing and serve warm or cold.

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