Cornbread Salad

Ingredients

    1 16 oz. package cornbread mix or 8 cups prepared cornbread
    8 slices bacon
    2 cups diced tomatoes
    1/2 cup marinated artichokes, drained well
    1/2 cup diced roasted red peppers (from a jar)
    1/2 cup diced red onion
    2 cups shredded Parmesan cheese
    1 cup mayonnaise
    1 cup sour cream
    1 package dry Ranch dressing mix

Method

    Prepare cornbread mix according to package directions. Let cool completely. Crumble half of the cornbread into a large glass serving bowl with high sides. Or use 8 cups of leftover homemade cornbread. Crumble half into the bottom of a large glass serving bowl.

    Fry bacon and drain on paper towels. Set aside.

    Sprinkle 1 cup of the tomatoes over the cornbread. Top with half of the marinated artichokes, half the roasted red peppers, half the onion and half the cheese.

    Repeat layers. Crumble cooked bacon over the cheese.

    Whisk together the mayonnaise, sour cream and ranch dressing mix. Pour over bacon, but do not toss.

    Cover tightly with foil. Refrigerate 2-4 hours. Toss salad just before serving.