Cornbread Salad

Tara Green


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


★★★★★ 2 votes

1 Hr


  • 8 1/2 oz. pkg
    corn muffin mix
  • 10 slice
    bacon, crisp cooked and crumbled
  • 1 c
  • 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

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.

Printable Recipe Card

About Cornbread Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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