Cake Pan Layered Cornbread Salad

A delicious and visually appealing layered salad featuring cornbread as the base. This Cake Pan Layered Cornbread Salad is perfect for potlucks and gatherings.

Ingredients:

• 1 package 6
• 5 oz cornbread mix
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 packet 1 oz ranch dressing mix
• 1 can 15 oz pinto beans, drained and rinsed
• 1 can 15 oz whole kernel corn, drained
• 1 cup diced tomatoes
• 1 cup diced bell peppers red and green
• 1 cup diced red onions
• 2 cups shredded cheddar cheese
• 1 cup crispy bacon bits
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

Follow the directions on the package to make the cornbread mix, then let it cool

To make the dressing, mix the ranch dressing mix, mayonnaise, and sour cream in a small bowl

On the bottom of a cake pan, crumble the cornbread that has been left to cool

This will the first layer

Layer the ingredients on top of the cornbread in the following order: pinto beans, corn, diced tomatoes, diced bell peppers, diced red onions, shredded cheddar cheese, and crispy bacon bits

Spread the dressing out evenly over the top layer of ingredients

Add cilantro that has been chopped on top and salt and pepper to taste

Put it in the fridge with the lid on for at least two hours before serving

Enjoy Serve cold