cornbread salad

Name: Cornbread Salad
Prep time: 30 min
Yield: 8
Ingredients: ## CORNBREAD; 1 box(es) jiffy corn muffin mix; ## RANCH DRESSING; 1 package(s) hidden valley ranch buttermilk dressing/dip mix; 1 cup(s) sour cream; 1 cup(s) real mayo; ## SALAD; 1/2 cup(s) red onion, diced; 1/2 cup(s) green pepper, chopped; 2 large tomaotes, seeded and chopped (i use grape tomatoes, sliced); 1 can(s) sweet whole corn, rinsed and well drained; 1 can(s) petite english peas, rinsed and well drained; 2 cup(s) sharp cheddar cheese, shredded; 1 package(s) real bacon bits

(2 RATINGS)

96 Pinches 1 Photo

Staci Cakes

On a farm in..., GA

Updated on Aug 20, 2013

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.

Rate

prep time 30 Min

cook time

method ---

yield 8 -10

Ingredients

CORNBREAD
1 box jiffy corn muffin mix
RANCH DRESSING
1 package hidden valley ranch buttermilk dressing/dip mix
1 cup sour cream
1 cup real mayo
SALAD
1/2 cup red onion, diced
1/2 cup green pepper, chopped
2 large 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 cups sharp cheddar cheese, shredded
1 package real bacon bits

How To Make cornbread salad

Step 1

DRESSING - Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.

Step 2

CORNBREAD - Prepare cornbread per package instructions. Set aside to cool.
Step 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.
Step 4

Cover and refrigerate overnight before serving. The colder the better.
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