Cornbread Salad

1

Bake Jiffy cornbread according to the package directions and set aside to cool.

2

Once the cornbread is cooled. Remove it from the pan and cut it into 1/2 inch cubes.

3

Place the cubes in the bottom of a 9 x 13 inch glass baking dish.

4

Dump diced green peppers, diced red peppers, diced tomatoes and corn into a mixing bowl and stir well.

5

Spoon the vegetable mixture over the cornbread in the baking dish.

6

Dump some sour cream, ranch dressing and salsa into a mixing bowl and stir well.

7

Pour the dressing mixture over the vegetables in the baking dish.

8

Sprinkle shredded cheese on top.

9

Sprinkle chopped green onions and crumbled bacon on top of the cheese.

10

Serve and enjoy!