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In a large bowl that will display colors nicely, layer half the crumbled corn bread, one can of drained beans, one can drained corn, 1/2 of the prepared onion, pepper, tomato, 1/2 of the prepared dressing mix, and one cup of the grated cheese. Repeat this with a second round of layers.
Refrigerate and serve as a salad along with whatever main dish you choose. This recipe makes a large amount and is great for large gatherings at holidays or pot lucks.
It is even better on the second day when all of the flavors are mixed. Can be prepared the day before and is great crowd pleaser. Hope that you enjoy!
Source: This recipe was passed to me after a potluck at a work gathering.
By tmarie10 from Fayetteville, AR
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(Archived Aug 26, 2010)Corn Bread Salad
Mix and bake corn bread according to directions and add green chilies, cumin, oregano, and sage. Bake at 400 degrees F for 20-25 minutes. Cool. In small pan, mix dressings together and set aside. Crumble half of cornbread in 9x13 inch pan. Layer with half of the rest of the ingredients in order, beans, dressing mix, corn, tomatoes, peppers, onion, cheese, bacon, then repeat layers. Refrigerate at least 2 hours. Very different, but very good!
By Robin from Washington, IA
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