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cornbread salad

★★★★★ 2
mediumpecan avatar
By Tara Green
from Albany, GA

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

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★★★★★ 2
serves 10-20
prep time 1 Hr
method Refrigerate/Freeze

Ingredients For cornbread salad

  • 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
  • 3 lg
    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

How To Make cornbread salad

  • 1
    Prepare muffin mix according to directions, cool and crumble. Crumble bacon, set aside
  • 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.
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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