Real Recipes From Real Home Cooks ®

incredible cornbread salad

(2 ratings)
Recipe by
Margaret Queen
Morganton, NC

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 ratings)
prep time 30 Min

Ingredients For incredible cornbread salad

  • 1 1/2 c
    cornbread mix
  • 1 1/2 c
    milk or buttermilk
  • 1
  • 1/4 c
    canola oil
  • 1 pkg
    hidden valley ranch dressing mix
  • 1/2 c
  • 4 c
    sour cream
  • 2 can
    pinto beans, rinsed and drained
  • 2 can
    whole kernel corn, drained
  • 1 1/2 c
    green pepper, chopped and divided
  • 1 sm
    onion chopped (optional)
  • 3 c
    roma tomatoes, diced and divided
  • 2 c
    cheddar cheese, shredded
  • 2 pkg
    real bacon bits

How To Make incredible cornbread salad

  • 1
    Preheat 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.
  • 2
    In 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.
  • 3
    To 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.

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