Cornbread Salad

Cornbread Salad Recipe

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Peggy Beddall


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!


★★★★★ 1 vote

30 Min
4 Hr


Add to Grocery List

2 can(s)
pinto beans, rinsed and drained
3 large
tomatoes, chopped
green bell peppers, chopped
4 oz
jalapenos, fresh, seeded and chopped
1 large
onion, chopped
2 can(s)
whole kernel corn, drained
2 c
sharp cheddar cheese, shredded
10 slice
bacon, cooked and crumbled
1 box
cornbread mix (enough to make a 9-in. square)
4 oz
hidden valley dressing packet
1 c
sour cream
1 c

How to Make Cornbread Salad


  • 1Make enough cornbread for a 9-inch square pan (can use a mix or go homemade). Bake, cool and crumble. Set aside.
  • 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.
  • 3Place HALF of each of the ingredients in a LARGE bowl in layers in the following order:

    Peppers (both kinds)
    Dressing mixture

    Then repeat!
  • 4Cover and refrigerate 4-6 hours or overnight.
  • 5To serve: uncover and gently mix to incorporate ingredients. Make sure your bowl is LARGE otherwise stuff starts falling out!

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About Cornbread Salad

Hashtags: #cornbread, #ranch

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