Recipe for Jiffy Cornbread Salad

Jiffy Cornbread is a staple I keep in my pantry. Normally, I am not fond of cornbread, but I love Jiffy! I bake Jiffy sometimes just to have cornbread and milk for breakfast or dinner. But I have experimented with Jiffy and found that I can make some very interesting meals with this wonderful staple. I can make a complete meal with Jiffy in the form of salads and casseroles. The first one is Jiffy Cornbread salad, and the other one is Jiffy Corn and Bean Casserole.

Jiffy - Cornbread Salad

2 boxes of Jiffy Cornbread Mix

12 slices bacon

2 cups sour cream

1 package Hidden Valley Ranch Dressing Mix

2 cups mayonnaise

2 cans kidney beans

4 finely chopped tomatoes

2 cans (drained) whole kernel corn

1 can button mushrooms

1 large onion chopped

1 bell pepper chopped

3 cups shredded cheddar cheese

First step - Empty both packages of Jiffy Cornbread Mix into a bowl and mix as directed on the box. Let it cool and then crumble it all up and put aside until later.

Fry up the bacon until it is crispy. When the bacon is done, lay it out on paper towels to drain. When it is, cool crumble it up into little pieces.

Second step - In a small mixing bowl add sour cream, mayonnaise, and ranch dressing mix. Mix well with a wire whisk.

Third step - In a fairly large bowl or serving dish make layers of corn bread, beans, tomatoes, peppers, onions, mushrooms, bacon and cheese. You should be able to make at least 3 layers of each. Cover the salad with cling wrap and refrigerate for 2 hours before you are ready to eat. Some folks don't like mushrooms, but we do. You can add or leave out any of these ingredients and add some that you think of.