One of Gloria’s favorite summer recipes

Editor’s Note: Gloria is taking the week off as summer vacation winds down for her children.

We are going to share one of her favorite summer recipes this week. Gloria will return next week:

Summer Cornbread Salad

1 cup milk

½ cup shortening

2 tablespoon brown sugar

1 egg (beaten)

1 cup flour

1 cup cornmeal

1 teaspoon baking soda

½ teaspoon salt

Dressing

1 ½ cup salad dressing

1 cup sour cream

½ package Ranch dressing mix

Salad

¼ cup pinto beans

1 ½ cup corn

1 cup tomatoes diced

¼ cup onion chopped

½ cup pepper chopped

1 cup bacon

1 cup cheese

Instructions

1. Mix the cornbread ingredients together in a bowl and pour batter into a square 9 X 9 greased pan.

2. Bake at 350 for 30 minutes or until a toothpick in the middle comes out clean.

3. Cool.

4. Crumble and put half of it in a 9 X 13 Tupperware.

5. Mix and spread half of this dressing over the cornbread.

6. Then in separate bowls have all of the following ingredients prepared

7. Spread half of each ingredient over dressing.

8. Repeat layers. Refrigerate. Delicious!