Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 pkg. Ranch dressing mix; 1 1/2 c. sour cream; 1 1/2 c. mayonnaise; 2 pkg. Mexican cornbread, cooked and crumbled; 2 (16 oz.) cans pinto beans, drained; 3 large tomatoes, chopped; 1/2 c. chopped green peppers; 1/2 c. chopped green onions; 2 c. shredded Cheddar cheese; 1 jar bacon bits; 1 (17 oz.) can whole kernel corn, drained

Servings: persons

1 pkg. Ranch dressing mix
1 1/2 c. sour cream
1 1/2 c. mayonnaise
2 pkg. Mexican cornbread, cooked and crumbled
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 c. chopped green peppers
1/2 c. chopped green onions
2 c. shredded Cheddar cheese
1 jar bacon bits
1 (17 oz.) can whole kernel corn, drained

1
Combine salad dressing mix, sour cream and mayonnaise; set aside.
2
Place half the crumbled cornbread in bottom of a large serving bowl.
3
Top with half the pinto beans.
4
In a medium bowl, combine tomatoes, peppers and onions; layer half of mixture over beans.
5
Top with half of cheese, bacon, corn and reserved salad dressing.
6
Repeat layers, using remaining ingredients.
7
Garnish if desired.
8
Cover and chill at least 2 hours before serving.

No nutrition data on file — estimate from the ingredient list.

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 pkg. Ranch dressing mix, 1 1/2 c. sour cream, 1 1/2 c. mayonnaise, 2 pkg. Mexican cornbread, cooked and 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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