Cornbread Salad

Serves 10 t0 12

Kathy Down

This came from a Southern Living magazine a few years ago. It is always a big hit!

ingredients

1 (6 ounce) package of Jiffy Cornbread Muffin Mix or Mexican Cornbread Mix
1 (1 ounce) envelope buttermilk Ranch salad dressing mix (you will need buttermilk and Mayonnaise)
1 large head romaine lettuce, torn into pieces or shredded
2 large tomatoes, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn with red and green pepper, drained
1 (8 ounce) package shredded Mexican four-cheese blend
6 bacon slices, cooked and and crumbled
5 green onions, chopped

1
Prepare cornbread according to package directions; cook and crumble. Set aside.
2
Prepare salad dressing according to package directions.
3
Layer in a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Cove and chill at least two hours.

Source: Kathy