Cornbread Salad

Name: Cornbread Salad
Prep time: 45 min
Total time: 45 min
Yield: 6-8
Cuisine: American
Ingredients: 1 pkg jiffy cornbread mix; 1 pkg hidden valley ranch salad dressing mix; 1 c sour cream; 1 c mayonnaise; 2 c sliced cherry tomatoes; 1 chopped green bell pepper; 1/2 c diced purple onion; 2 c shredded sharp cheddar cheese; 2 can(s) (15 1/4 oz) whole kernel corn, drained; 3 Tbsp sweet pickle relish; 1 pkg real bacon bits (optional)

By Melanie Miller
@MRMiller

This salad is a refreshing side dish or simply on its own. For a change, add 2 cans pinto beans (drained). I sometimes mix all ingredients together instead of layering. Feel free to add/delete ingredients.

Blue Ribbon Recipe

Serve this in a clear bowl or trifle dish to show off this lovely salad to its fullest... then dig in and enjoy every flavorful bite! Perfect for parties or potlucks. The Test Kitchen

Rating:

★★★★★ 18 votes5

Comments:

53 Comments

Serves:

6-8

Prep:

45 Min

Method:

Bake

Ingredients

1 pkg

jiffy cornbread mix
1 pkg

hidden valley ranch salad dressing mix
1 c

sour cream
1 c

mayonnaise
2 c

sliced cherry tomatoes
1

chopped green bell pepper
1/2 c

diced purple onion
2 c

shredded sharp cheddar cheese
2 can(s)

(15 1/4 oz) whole kernel corn, drained
3 Tbsp

sweet pickle relish
1 pkg

real bacon bits (optional)
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How to Make Cornbread Salad

Step-by-Step

Prepare cornbread mix according to package directions; cool.
Stir together salad dressing mix, sour cream, and mayonnaise until well blended; set aside.
Combine tomatoes, bell pepper, and onion; gently toss.
Crumble half of cornbread in large serving bowl. Layer half of tomato mixture. Layer half of cheese, bacon, corn, relish, and reserved salad dressing. Repeat layers and end with cheese and bacon on top. Cover and chill for 3 hours (this salad gets better the longer it sits).

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