Cornbread Salad
By
Angie Cox
@AngieCox
1
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.
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. 
Ingredients
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2 pkgmexican cornbread (any kind)
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2 can(s)pinto beans (drained)
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2 can(s)whole kernal corn (drained)
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1green bell pepper (chopped)
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3tomatoes (chopped)
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6-8green onions (chopped)
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TOPPING
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2 pkgranch dressing mix
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2 csour cream
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2 cmayonnaise
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2 ccheddar cheese (shredded)
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VERY TOP:
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1 pkgbacon bits
How to Make Cornbread Salad
- Prepare cornbread as directed on package, cool.
- Stir together ranch dressing mix, sour cream and mayonnaise until blended; set aside.
- Combine chopped tomatoes, bell peppers and onions. Toss gently.
- Open corn and pinto beans, drain, mix together.
- Crumble the cornbread into a large rectangle dish (or large bowl).
- Pour half the beans and corn mixture on the crumbled corn bread and spread evenly.
- Pour half the greens and tomato mixture on top of the beans and corn mixture and spread evenly.
- Sprinkle half the shredded cheese on top of this and then repeat these layers.
- Top with the topping mixture and sprinkle bacon bits on very top.
About Cornbread Salad
Course/Dish: Other Salads, Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Bring on the Bacon!
Other Tag: Quick & Easy
