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.
Ingredients
- 16 fl oz corn bread mix, 1 package
- 10 bacon, slices
- 1 fl oz ranch dressing mix, 1 package
- 1½ cup sour cream
- 1½ 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
- Prepare corn bread according to package directions. Cool, crumble, and set aside.
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Whisk together the dressing mix, sour cream, and mayonnaise.
- Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans.
- Layer the beans with half of the tomatoes, green bell pepper, and green onions.
- 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
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