Cornbread Salad

Angie Cox

By
@AngieCox

I discovered this at an office potluck, it is wonderful! Great for potlucks, get together s, etc. Serves a lot of people.
It taste better if you fix it the night before and refrigerate it overnight.


pinch tips: How to Peel Garlic in 20 Seconds


Comments:

Serves:

A lot

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I had never heard of Cornbread Salad before so I couldn’t wait to try this one! I absolutely love the different layers of taste and textures. This will be a wonderful recipe to take to summer gatherings.

Ingredients

2 pkg
mexican cornbread (any kind)
2 can(s)
pinto beans (drained)
2 can(s)
whole kernal corn (drained)
1
green bell pepper (chopped)
3
tomatoes (chopped)
6-8
green onions (chopped)

TOPPING

2 pkg
ranch dressing mix
2 c
sour cream
2 c
mayonnaise
2 c
cheddar cheese (shredded)

VERY TOP:

1 pkg
bacon bits

Directions Step-By-Step

1
Prepare cornbread as directed on package, cool.
2
Stir together ranch dressing mix, sour cream and mayonnaise until blended; set aside.
3
Combine chopped tomatoes, bell peppers and onions. Toss gently.
4
Open corn and pinto beans, drain, mix together.
5
Crumble the cornbread into a large rectangle dish (or large bowl).
6
Pour half the beans and corn mixture on the crumbled corn bread and spread evenly.
7
Pour half the greens and tomato mixture on top of the beans and corn mixture and spread evenly.
8
Sprinkle half the shredded cheese on top of this and then repeat these layers.
9
Top with the topping mixture and sprinkle bacon bits on very top.

About this Recipe

Course/Dish: Other Salads, Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Bring on the Bacon!
Other Tag: Quick & Easy