Cornbread Salad Recipe

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CORNBREAD SALAD

Judy Welch

By
@working925

I received this recipe from my niece Ann Crowell this summer at our family reunion in Tennessee and I have made it a dozen times since. Everytime I make it I have to give someone a copy of the recipe. It is really good , your going to love it.


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Rating:

Comments:

Serves:

8-10

Prep:

30 Min

Cook:

20 Min

Ingredients

1 box
Jiffy Cornbread Mix (Bake according to directions on box and cool then crumble up)
1 bottle
16 oz. size bottle of Buttermilk Ranch Dressing (Walmart brand is good but you can use any brand)
3 large
Tomatoes(chopped)
1 bunch
(6-8) Chopped green onions
2 can(s)
14 oz. size cans of Bush Pinto Beans ( Drained and Rinsed)
2 can(s)
14 oz. size cans of Whole Kernal Corn (Drained)
2 pkg
Real Bacon bits (Hormel brand is good. Do not use the hard bits in the bottle, use the real bits in the packages or fry and crumble your own using about 1/2 lb.of the real bacon.)
2 c
Shredded cheddar cheese

Directions Step-By-Step

1
LAYER THE FOLLOWING:(USING ENOUGH DRESSING TO COVER THE VEGETABLES)
2
1/2 OF THE CORNBREAD---CRUMBLED
1/2 OF THE PINTO BEANS
1/2 OF THE CORN
1/2 OF THE TOMATOES
1/2 OF THE ONIONS
1/2 BOTTLE OF DRESSING
1/2 CHEESE
1/2 BACON (OR BITS)
3
REPEAT LAYERS--COVER AND REFRIGERATE
BEST WHEN MADE A COUPLE DAYS BEFORE SERVING ..
4
Note:I usually double the recipe (except you will only need 3 cans each of the beans and corn.)If taking for a crowd , it will fit in a deep Hefty aluminum pan with the lid).Double the recipe it you need to feed 25 or more people.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy