cornbread salad

★★★★☆ 9
AngieCox avatar
By Angie Cox
from Clarksville, AR

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★☆ 9
serves A lot
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For cornbread salad

  • 2 pkg
    mexican cornbread (any kind)
  • 2 can
    pinto beans (drained)
  • 2 can
    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

How To Make cornbread salad

  • 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 onion, pepper, & 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. (Homemade bacon bits are quite tasty)
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