cornbread salad
I used to help make the church bulletins (before they had them printed professionally), and we usually had lunch with the other ladies. One of them made this wonderful salad, and nicely shared the recipe after I raved about how good it is! She has since passed away, but I think of her every time I make her wonderful salad.
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prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 8 1/2 ounces package cornbread mix
- 1 - envelope ranch dressing mix
- 1 cup sour cream
- 1 cup mayo
- 1/2 cup green pepper, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup onion, chopped
- 3 large tomatoes, chopped
- 16 ounces can pinto beans
- 2 cups fresh or frozen corn
- 2 cups cheddar cheese, shredded
- 10 slices cooked bacon, optional
How To Make cornbread salad
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Step 1Bake bread according to package directions. Combine ranch dressing, sour cream and mayo in small bowl. In another mix peppers, onions, tomatoes, beans and corn.
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Step 2In a 3 quart bowl layer: 1/2 cornbread, 1/2 vegetables, 1/2 cheese, 1/2 bacon, and 1/2 dressing. Repeat layers with remaining ingredients. Cover and store in fridge until ready to serve.
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Step 3Note: can use no fat sour cream and mayo to reduce calories.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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