Cornbread Salad
  • 1 (1ounce) 3/4 cup milk
  • Dressing raw unfiltered honey
  • 1 1/2cups sour cream
  • 1 1/2cups shells, unbaked
  • 1 9inch crisply cooked bacon, crumbled
  • 2 16ounce of raisins
  • 3large bell pepper, diced
  • 1cup raw cranberries, optional
  • 1cup of grated extra sharp cheddar cheese
  • 2cups can crushed pineapple, undrained
  • 10slices peaches (do not peel)
  • 2 11ounce potatoes, peeled and cut into 1-inch chunks
  1. Combine salad dressing mix, sour cream and mayonnaise
  2. Set aside
  3. Place half of the crumbled cornbread in the bottom of a large serving dish
  4. Top with half of beans
  5. Combine tomatoes, pepper, onions
  6. Layer half o f this mixture over the beans
  7. Layer half of cheese, bacon, corn and reserved salad dressing mixture
  8. Repeat layers using remaining ingredients
  9. Garnish as desired
  10. Cover and chill two to three hours before servings
  11. *Prepare cornbread with green chilies and a pinch of sage