Cornbread Salad

Bobbie Hewitt


Everyone asks me to make my famous Cornbread Salad. I tried it several years ago and have since tweaked it up to make it juicy and delicious. It is a fantastic addition to a big ole bowl of Pinto Beans. You don't have to use all the vegetables I have down. I just like it full and moist. I always make it in two batches.

pinch tips: Slow Cooker/Crock Pot Hints



30 Min


No-Cook or Other


1 large
cooked cornbread (not sweetened)
1 can(s)
creamed corn
1 can(s)
regular corn (mostly drained)
16 oz
sour cream
1 c
3 or 4 medium
1 medium
green bell pepper
1 medium
red bell pepper (opt)
1 large
1 large
2 pkg
shredded cheddar cheese
1 jar(s)
real bacon bits
green onions with tops

Directions Step-By-Step

While the cornbread is cooling, mix the sour cream and mayonnaise with the Ranch mix and set aside. Chop all the vegetables into small pieces and place in a bowl together. Mix the creamed corn and drained corn together in another small bowl.
In a 9x13 dish layer half of the cornbread. On top of that spread a layer of corn and vegetables. Layer the Ranch mix on top of the vegetables and cover with cheese. Repeat. On the very top, sprinkle the jar of bacon bits and garnish with chopped onions. Let sit overnight so the juices soak in.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Hashtags: #corn, #cornbread, #ranch, #mix