Yummy Cornbread Salad

Yummy Cornbread Salad

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Laura Davis

By
@lolagurl75

Oh my..this is a meal in one..So delicious!

Rating:

★★★★☆ 2 votes

Comments:
Serves:
12
Prep:
20 Min
Cook:
20 Min

Ingredients

  • 1 pkg
    cornbread mix
  • 4 oz
    chopped green chilies, undrained
  • 1/8 tsp
    ground cumin
  • 1/8 tsp
    dried oregano
  • 1 pinch
    rubbed sage
  • 1 c
    mayonnaise
  • 1 c
    sour cream
  • 1 pkg
    dry ranch-style dressing mix
  • 10 slice
    bacon
  • 2/ 15.5 oz
    cans, pinto beans, drained and rinsed
  • 10 oz
    whole kernel corn, drained
  • 3 medium
    tomatoes, chopped
  • 1 c
    chopped green pepper
  • 1 c
    chopped green onion
  • 2 c
    shredded cheddar cheese

How to Make Yummy Cornbread Salad

Step-by-Step

  1. Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
  2. Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
  3. In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
  4. Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving

Printable Recipe Card

About Yummy Cornbread Salad

Course/Dish: Other Salads



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