Cornbread Salad

Name: Cornbread Salad
Prep time: 1 h
Total time: 1 h
Yield: 10-20
Cuisine: American
Ingredients: 8 1/2 oz. pkg corn muffin mix; 10 slice bacon, crisp cooked and crumbled; 1 c mayonaise; 8 oz sour cream; 1 oz pkg. dry ranch salad dressing mix; 1 3/8 large tomatoes, chopped; (2) 15 oz cans pinto beans, rinsed and drained; (2) 15 oz cans whole kernel corn, drained; 1 c chopped red and/or green sweet bell pepperr; 1/2 c chopped green or yellow onions; 2 c mild shredded cheddar cheese

By Tara Green
@mediumpecan

I get requests for this salad all the time for potluck and covered dish affairs. It goes well with any meat or meal. Enjoy!!

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

10-20

Prep:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

8 1/2 oz. pkg

corn muffin mix
10 slice

bacon, crisp cooked and crumbled
1 c

mayonaise
8 oz

sour cream
1 oz

pkg. dry ranch salad dressing mix
1 3/8 large

tomatoes, chopped
(2) 15 oz

cans pinto beans, rinsed and drained
(2) 15 oz

cans whole kernel corn, drained
1 c

chopped red and/or green sweet bell pepperr
1/2 c

chopped green or yellow onions
2 c

mild shredded cheddar cheese
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How to Make Cornbread Salad

Step-by-Step

Prepare muffin mix according to directions, cool and crumble. Crumble bacon, set aside
In a small bowl, combine mayo, sour cream and dressing mix; set aside. In a large mixing bowl combine tomatoes, beans, corn, bell pepper and onions, set aside.
In a serving bowl, layer half of the crumbled cornbread, bean mixture, bacon and cheese. Spread with dressing. Repeat layers. Cover and chill for 3 to 24 hours.

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