Name: Cornbread Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 12
Cuisine: American
Ingredients: 16 fl oz corn bread mix; 10 bacon; 1 fl oz ranch dressing mix; 1½ cup sour cream; 1½ cup mayonnaise; 15 fl oz pinto beans; 3 tomatoes; 1 cup green bell pepper; 1 cup green onion; 2 cup Cheddar cheese; 11 fl oz whole kernel corn

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
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.