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.


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Rating:
★★★★☆ 9 votes
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

Step-By-Step

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