cornbread salad

(1 RATING)
53 Pinches
Sherrills Ford, NC
Updated on Aug 7, 2010

This is one of my familys favorite. I got this at a church social from a friend. This is very different and delicious.

prep time 30 Min
cook time
method ---
yield

Ingredients

  • 1 package 1 oz. size( dry ranch salad dressing mix, such as hidden valley
  • 1 cup sour cread (fat free or reduced fat)
  • 1 cup reduced-fat mayonnaise or salad dressing
  • 2 cans (16 oz) pinto beans, drained
  • 1 can (16 oz) whole kernel corn, drained
  • 3 large chopped tomatoes
  • 1/2 cup green bell peppers, chpped
  • 1/2 cup chopped onion (i use purple onions)
  • 2 cups reduced fat shredded cheddar cheese
  • 1 package (6 or 7 oz) cornbread mix, bake according to package directions, cool and crumble up

How To Make cornbread salad

  • Step 1
    COMBINE: dressing mix, sour cream, and mayonnais. Set aside. Place 1/2 of the crumbled cornbread in the bottom of a large 3 qt. serving bowl. Top with 1 can drained pinto beans.
  • Step 2
    COMBINE: Tomatoes, peppers and onions; layer 1/2 of this mixture over the beans. Layer 1/2 of the cheese, 1/2 can corn and 1/2 of the dressing mix. Repeat layers with remaining ingredients, ending with cheese on top. Cover and chill 3-4 hours before serving. Longer it sits the better it is.

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