cornbread salad
(1 rating)
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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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(1 rating)
yield
8 -10
prep time
30 Min
cook time
20 Min
Ingredients For cornbread salad
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1 boxJiffy Cornbread Mix (Bake according to directions on box and cool then crumble up)
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1 bottle16 oz. size bottle of Buttermilk Ranch Dressing (Walmart brand is good but you can use any brand)
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3 lgTomatoes(chopped)
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1 bunch(6-8) Chopped green onions
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2 can14 oz. size cans of Bush Pinto Beans ( Drained and Rinsed)
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2 can14 oz. size cans of Whole Kernal Corn (Drained)
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2 pkgReal 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.)
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2 cShredded cheddar cheese
How To Make cornbread salad
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1LAYER THE FOLLOWING:(USING ENOUGH DRESSING TO COVER THE VEGETABLES)
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21/2 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)
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3REPEAT LAYERS--COVER AND REFRIGERATE BEST WHEN MADE A COUPLE DAYS BEFORE SERVING ..
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4Note: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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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