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 c. sour cream; 1 c. mayonnaise; 2 large tomatoes, chopped; 1 can corn, drained; 1 (9-inch) pan cornbread, crumbled; 1 pkg. dry Ranch salad dressing mix; 2 c. shredded Cheddar cheese; 10 to 12 strips cooked bacon, crumbled; 2 (16 oz.) cans kidney beans, drained; 1/2 c. green peppers, chopped; 1/2 c. green onions, chopped; black olives (optional)

Servings: persons

1 c. sour cream
1 c. mayonnaise
2 large tomatoes, chopped
1 can corn, drained
1 (9-inch) pan cornbread, crumbled
1 pkg. dry Ranch salad dressing mix
2 c. shredded Cheddar cheese
10 to 12 strips cooked bacon, crumbled
2 (16 oz.) cans kidney beans, drained
1/2 c. green peppers, chopped
1/2 c. green onions, chopped
black olives (optional)

1
Combine salad dressing mix, sour cream and mayonnaise; set aside.
2
Place half of cornbread in bottom of large bowl.
3
Top with 1/2 beans.
4
In medium mixing bowl, combine chopped tomatoes, peppers and onions.
5
Layer 1/2 this mixture over beans.
6
Layer 1/2 of cheese, bacon, corn and salad dressing mixture.
7
Repeat layers. Garnish as desired using cheese, bacon crumbles, black olives, etc.
8
Chill.

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 12 ingredients. The key ingredients include: 1 c. sour cream, 1 c. mayonnaise, 2 large tomatoes, chopped, 1 can corn, drained, 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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