Rating: 4.5 stars 4.5
178 Ratings
  • 5 star values: 133
  • 4 star values: 25
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 1

Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare corn bread according to package directions. Cool, crumble, and set aside.

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  • Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

  • Whisk together the dressing mix, sour cream, and mayonnaise.

  • Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Nutrition Facts

623 calories; protein 16g; carbohydrates 48.4g; fat 41.9g; cholesterol 52.3mg; sodium 1533.6mg. Full Nutrition
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