Incredible Cornbread Salad

Margaret Queen


This makes a BIG Salad ! I like to assemble this in a family – size Glad Container with the snap lid. This makes it handy for traveling and storing the leftovers…if there is any ! This recipe can be cut in half, but for picnics and family reunions, I HAVE to make the full recipe.
Hope you enjoy !

★★★★★ 2 votes
30 Min



1 1/2 c
cornbread mix
1 1/2 c
milk or buttermilk
1/4 c
canola oil


1 pkg
hidden valley ranch dressing mix
1/2 c
4 c
sour cream


2 can(s)
pinto beans, rinsed and drained
2 can(s)
whole kernel corn, drained
1 1/2 c
green pepper, chopped and divided
1 small
onion chopped (optional)
3 c
roma tomatoes, diced and divided
2 c
cheddar cheese, shredded
2 pkg
real bacon bits


1Preheat oven to 425 degrees. Mix ingredients for the cornbread and pour into a well greased 9 inch baking dish. Bake for 20 minutes or until golden brown. Turn out onto a plate and allow to cool to room temperature.
2In medium bowl, combine all the ingredients for the dressing. Mix until smooth and no lumps are present. Place in the refrigerator to chill until ready to assemble the salad.
3To Assemble the Salad:
Use a large dish that is at least 4-5 inches deep. A triffle dish makes a really nice presentation.
Start by crumbling 1/2 of the cake of cornbread into the dish. Next layer the following ingredients in this order: Pinto beans, corn, 3/4 cup green pepper, 1/2 onion and 1 1/2 cups of the roma tomatoes. Spread 2 1/4 cups dressing evenly over the tomatoes, followed by 1 cup shredded cheese, and 1 package bacon bits. Repeat the layering in the exact order to finish all the ingredients. Cover and refrigerate until ready to serve.

About this Recipe

Course/Dish: Other Salads
Collection: Let's Have A Picnic
Other Tag: Quick & Easy