Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing; 1 c. sour cream; 1 c. mayonnaise; 1 (9-inch) pan Tex Mex cornbread, crumbled; 2 (16 oz.) can pinto beans, drained; 3 large tomatoes, chopped; 1/2 c. chopped green pepper; 1/2 c. chopped green onions; 10 slices bacon, cooked and crumbled; 2 oz. can whole kernel sweet corn, drained

Servings: persons

1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing
1 c. sour cream
1 c. mayonnaise
1 (9-inch) pan Tex Mex cornbread, crumbled
2 (16 oz.) can pinto beans, drained
3 large tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
10 slices bacon, cooked and crumbled
2 oz. can whole kernel sweet corn, drained

1
Combine salad dressing mix, sour cream and mayonnaise.
2
Set aside.
3
Place half cornbread in bottom of large dish.
4
Top with half of beans.
5
In a medium bowl, combine tomatoes, onion and pepper.
6
Layer half of mixture over beans.
7
Layer half of cheese, bacon, corn and reserved salad dressing.
8
Repeat layers using remaining ingredients.
9
Garnish as desired.
10
Cover and chill 2 to 3 hours.

1062

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing, 1 c. sour cream, 1 c. mayonnaise, 1 (9-inch) pan Tex Mex cornbread, crumbled, 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.

Cornbread Salad

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