Cornbread Salad

Staci Cakes

By
@BabasKitchen

Even if you're not a fan of cornbread, this salad will surprise you.

I never have any left over and am always asked for the recipe.

You can make this your own by trading out vegetables.


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Comments:

Serves:

8 -10

Prep:

30 Min

Cook:

24 Hr

Ingredients

CORNBREAD

1 box
jiffy corn muffin mix

RANCH DRESSING

1 pkg
hidden valley ranch buttermilk dressing/dip mix
1 c
sour cream
1 c
real mayo

SALAD

1/2 c
red onion, diced
1/2 c
green pepper, chopped
2 large
tomaotes, seeded and chopped (i use grape tomatoes, sliced)
1 can(s)
sweet whole corn, rinsed and well drained
1 can(s)
petite english peas, rinsed and well drained
2 c
sharp cheddar cheese, shredded
1 pkg
real bacon bits

Directions Step-By-Step

1
DRESSING -

Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.
2
CORNBREAD -

Prepare cornbread per package instructions.
Set aside to cool.
3
LAYERING THE SALAD -

Crumble 1/2 of the cornbread in the bottom of a trifle or clear glass bowl.
Next layer with 1/2 of the corn, peas, onions, green peppers, and tomatoes.
Spread 1/2 of the ranch mixture over vegetables.
Sprinkle 1 cup of cheese over the ranch layer.
Top cheese with 1/2 of the bacon bits.
Layer again as stated above, using the remaining ingredients.
4
Cover and refrigerate overnight before serving.
The colder the better.

About this Recipe

Course/Dish: Other Salads
Other Tag: Healthy