cornbread salad
(1 rating)
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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!
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(1 rating)
yield
12 +
prep time
30 Min
cook time
4 Hr
Ingredients For cornbread salad
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2 canpinto beans, rinsed and drained
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3 lgtomatoes, chopped
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2green bell peppers, chopped
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4 ozjalapenos, fresh, seeded and chopped
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1 lgonion, chopped
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2 canwhole kernel corn, drained
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2 csharp cheddar cheese, shredded
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10 slicebacon, cooked and crumbled
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1 boxcornbread mix (enough to make a 9-in. square)
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4 ozhidden valley dressing packet
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1 csour cream
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1 cmayonnaise
How To Make cornbread salad
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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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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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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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4Cover and refrigerate 4-6 hours or overnight.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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