Cornbread Salad – a delicious recipe with skillet cornbread, ranch style salad dressing mix, sour cream, miracle whip, tomatoes, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Crumble 1/2 of corn bread in salad bowl.
2
Mix together salad dressing mix with sour cream and miracle whip.
3
Combine tomatoes, red bell peppers, green bell peppers, and green onions and toss on top of cornbread.
4
Top with 1/2 of beans, tomato mixture, cheese, bacon, corn, and dressing.
5
Repeat the layers and top off with the rest of the dressing.
6
Cover and chill 3 hours.
2157
kcal
Calories
152
g
Fat
60
g
Carbs
137
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 skillet cornbread, 1 envelope ranch style salad dressing mix, 1- 8 oz. sour cream, 1 c. miracle whip, and more.
Yes, Cornbread Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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