Cornbread Salad
By
Angie Cox
@AngieCox
2
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.
The Test Kitchen
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 onion, pepper, & 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. (Homemade bacon bits are quite tasty)