Categories: Salad

Ingredients

• 1 pkg. cornbread/muffin mix
• 1 cup mayo
• 1/2 cup sour cream
• 1 envelope ranch salad dressing mix
• 1 to 2 tbsp. adobo sauce from canned chipotle peppers
• 4 to 6 cups torn romaine
• 4 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 lb. bacon strips, cooked and crumbled
• 4 cups shredded Cheddar cheese
• Additional tomato and crumbled bacon

Directions

1. eheat oven to 400. Prepare cornbread batter as directed. Pour into a greased 8-inch square baking pan. Bake until a toothpick inserted in center comes out clean, 15 to 20 minutes. Cool completely in pan on a wire rack.

2. Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayo, sour cream, salad dressing mix and adobo sauce.

3. In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayo mixture. Repeat the layers. Top with remaining cornbread and additional chopped tomato and bacon. Refrigerate, covered, 2 to 4 hours before serving.

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