Cornbread Salad Recipe

 

Cornbread Salad Recipe

How To Make Cornbread Salad

Cornbread salad is a delicious way to use up leftover cornbread. It is unusual yet tasty and filling with some beans and corn mixed in.

Prep: 20 mins
Chill: 2 hrs
Cook: 20 mins
Total: 2 hrs 40 mins
Serves:

Ingredients

  • 16 fl oz corn bread mix, 1 package
  • 10 bacon, slices
  • 1 fl oz ranch dressing mix, 1 package
  • cup sour cream
  • cup mayonnaise
  • 15 fl oz pinto beans, 2 cans
  • 3 tomatoes, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup green onion, chopped
  • 2 cup Cheddar cheese, shredded
  • 11 fl oz whole kernel corn, 2 cans, drained

Instructions

  1. Prepare corn bread according to package directions. Cool, crumble, and set aside.
  2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. Whisk together the dressing mix, sour cream, and mayonnaise.
  4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans.
  5. Layer the beans with half of the tomatoes, green bell pepper, and green onions.
  6. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Nutrition

  • Sugar: 11g
  • :
  • Calcium: 220mg
  • Calories: 580kcal
  • Carbohydrates: 46g
  • Cholesterol: 48mg
  • Fat: 39g
  • Fiber: 7g
  • Iron: 2mg
  • Monounsaturated Fat: 11g
  • Polyunsaturated Fat: 14g
  • Potassium: 419mg
  • Protein: 13g
  • Saturated Fat: 12g
  • Sodium: 897mg
  • Trans Fat: 1g
  • Vitamin A: 817IU
  • Vitamin C: 17mg
Nutrition Disclaimer
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