Real Recipes From Real Home Cooks ®

cornbread salad

(2 ratings)
Recipe by
Staci Cakes
On a farm in..., GA

Even if you're not a fan of cornbread, this salad will surprise you. I never have any left over and am always asked for the recipe. You can make this your own by trading out vegetables.

(2 ratings)
yield 8 -10
prep time 30 Min

Ingredients For cornbread salad

  • 1 box
    jiffy corn muffin mix
  • 1 pkg
    hidden valley ranch buttermilk dressing/dip mix
  • 1 c
    sour cream
  • 1 c
    real mayo
  • 1/2 c
    red onion, diced
  • 1/2 c
    green pepper, chopped
  • 2 lg
    tomaotes, seeded and chopped (i use grape tomatoes, sliced)
  • 1 can
    sweet whole corn, rinsed and well drained
  • 1 can
    petite english peas, rinsed and well drained
  • 2 c
    sharp cheddar cheese, shredded
  • 1 pkg
    real bacon bits

How To Make cornbread salad

  • 1
    DRESSING - Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.
  • 2
    CORNBREAD - Prepare cornbread per package instructions. Set aside to cool.
  • 3
    LAYERING THE SALAD - Crumble 1/2 of the cornbread in the bottom of a trifle or clear glass bowl. Next layer with 1/2 of the corn, peas, onions, green peppers, and tomatoes. Spread 1/2 of the ranch mixture over vegetables. Sprinkle 1 cup of cheese over the ranch layer. Top cheese with 1/2 of the bacon bits. Layer again as stated above, using the remaining ingredients.
  • 4
    Cover and refrigerate overnight before serving. The colder the better.