cornbread salad
Everyone asks me to make my famous Cornbread Salad. I tried it several years ago and have since tweaked it up to make it juicy and delicious. It is a fantastic addition to a big ole bowl of Pinto Beans. You don't have to use all the vegetables I have down. I just like it full and moist. I always make it in two batches.
prep time
30 Min
cook time
method
No-Cook or Other
yield
Ingredients
- 1 large cooked cornbread (not sweetened)
- 1 can creamed corn
- 1 can regular corn (mostly drained)
- 16 ounces sour cream
- 1 cup mayonnaise
- 3 or 4 medium tomatoes
- 1 medium green bell pepper
- 1 medium red bell pepper (opt)
- 1 large onion
- 1 large cucumber
- 2 packages shredded cheddar cheese
- 1 jar real bacon bits
- 3 - green onions with tops
How To Make cornbread salad
-
Step 1While the cornbread is cooling, mix the sour cream and mayonnaise with the Ranch mix and set aside. Chop all the vegetables into small pieces and place in a bowl together. Mix the creamed corn and drained corn together in another small bowl.
-
Step 2In a 9x13 dish layer half of the cornbread. On top of that spread a layer of corn and vegetables. Layer the Ranch mix on top of the vegetables and cover with cheese. Repeat. On the very top, sprinkle the jar of bacon bits and garnish with chopped onions. Let sit overnight so the juices soak in.
- 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:
Other Side Dishes
Category:
Vegetable Appetizers
Category:
Side Casseroles
Category:
Dressings
Keyword:
#corn
Keyword:
#cornbread
Keyword:
#ranch
Keyword:
#mix
Method:
No-Cook or Other
Culture:
American
Ingredient:
Bread
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