I never have any left over and am always asked for the recipe.
You can make this your own by trading out vegetables.
1 boxjiffy corn muffin mix
1 pkghidden valley ranch buttermilk dressing/dip mix
1 csour cream
1 creal mayo
1/2 cred onion, diced
1/2 cgreen pepper, chopped
2 largetomaotes, 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 csharp cheddar cheese, shredded
1 pkgreal bacon bits
How to Make Cornbread Salad
- DRESSING -
Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.
- CORNBREAD -
Prepare cornbread per package instructions.
Set aside to cool.
- 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.
- Cover and refrigerate overnight before serving.
The colder the better.