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. dry Ranch salad dressing mix; 1 c. sour cream; 1 c. mayonnaise; 1/2 c. milk; 2 (16 oz.) cans pinto beans, drained; 3 large tomatoes, chopped; 1 bell pepper, chopped; 1 c. chopped spring onions; 8 oz. shredded Cheddar cheese; 1 (16 oz.) pkg. bacon, cooked and crumbled; 2 (17 oz.) cans whole kernel corn, drained

Servings: persons

1 (1 oz.) pkg. dry Ranch salad dressing mix
1 c. sour cream
1 c. mayonnaise
1/2 c. milk
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1 bell pepper, chopped
1 c. chopped spring onions
8 oz. shredded Cheddar cheese
1 (16 oz.) pkg. bacon, cooked and crumbled
2 (17 oz.) cans whole kernel corn, drained

1
Place half of the crumbled cornbread in the bottom of a large serving bowl.
2
Top with one can of beans.
3
In a medium bowl, combine chopped tomatoes, green pepper and onions.
4
Top 1/2 of this mixture over the beans, then 1/2 of the cheese, 1/2 of the bacon and 1 can of corn.
5
Pour half the dressing on the corn, then repeat the layers beginning with crumbled cornbread.
6
Top with tomato wedges and green pepper rings.
7
Cover and chill at least 2 to 3 hours before serving.

1057

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 11 ingredients. The key ingredients include: 1 (1 oz.) pkg. dry Ranch salad dressing mix, 1 c. sour cream, 1 c. mayonnaise, 1/2 c. milk, 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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