cornbread salad
(1 RATING)
Got this recipe from my "food compatible" best friend and it is a family favorite, as well as an oft-requested pot luck favorite! I keep a bottle of Ranch Dressing on the side ... just in case! This recipe, as is, makes A LOT! You can easily half the recipe and have plenty for family and friends! Hope you enjoy it!
No Image
prep time
30 Min
cook time
4 Hr
method
---
yield
12 +
Ingredients
- 2 cans pinto beans, rinsed and drained
- 3 large tomatoes, chopped
- 2 - green bell peppers, chopped
- 4 ounces jalapenos, fresh, seeded and chopped
- 1 large onion, chopped
- 2 cans whole kernel corn, drained
- 2 cups sharp cheddar cheese, shredded
- 10 slices bacon, cooked and crumbled
- 1 box cornbread mix (enough to make a 9-in. square)
- 4 ounces hidden valley dressing packet
- 1 cup sour cream
- 1 cup mayonnaise
How To Make cornbread salad
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Step 1Make enough cornbread for a 9-inch square pan (can use a mix or go homemade). Bake, cool and crumble. Set aside.
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Step 2Mix well the following and set aside: 4oz. Hidden Valley dressing packet, 1 cup sour cream and 1 cup mayo. note: my family likes more dressing, so I either make more or keep a bottle of ranch dressing on the side.
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Step 3Place HALF of each of the ingredients in a LARGE bowl in layers in the following order: Cornbread Beans Tomatoes Peppers (both kinds) Onions Corn Cheese Bacon Dressing mixture Then repeat!
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Step 4Cover and refrigerate 4-6 hours or overnight.
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Step 5To serve: uncover and gently mix to incorporate ingredients. Make sure your bowl is LARGE otherwise stuff starts falling out!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Salads
Category:
Other Side Dishes
Category:
Dressings
Keyword:
#cornbread
Keyword:
#ranch
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