cornbread salad

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

(2 RATINGS)

60 Pinches 1 Photo

Tara Green

Albany, GA

Updated on Apr 21, 2012

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

Rate

prep time 1 Hr

cook time

method Refrigerate/Freeze

yield 10-20 serving(s)

Ingredients

8 1/2 oz. packages corn muffin mix
10 slices bacon, crisp cooked and crumbled
1 cup mayonaise
8 ounces sour cream
1 ounce pkg. dry ranch salad dressing mix
3 large tomatoes, chopped
(2) 15 ounces cans pinto beans, rinsed and drained
(2) 15 ounces cans whole kernel corn, drained
1 cup chopped red and/or green sweet bell pepperr
1/2 cup chopped green or yellow onions
2 cups mild shredded cheddar cheese

How To Make cornbread salad

Step 1

Prepare muffin mix according to directions, cool and crumble. Crumble bacon, set aside

Step 2

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.
Step 3

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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