Cornbread salad Recipe

Name: Cornbread salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Mexican (can use plain) cornbread mix; 2 packages bacon bits (or 10 slices cooked/crumbled bacon); 2 large bell peppers (I use red and/or orange); 1 bunch green onions; 2 medium tomatoes (optional); 1 packages frozen corn (large); 2 can ranch style beans (or similar type); 1 envelope dry ranch mix; 1 cup fat free mayonnaise; 1 cup fat free sour cream; 2 cup reduced fat or fat free grated cheese (cheddar or Mexican)

Servings: persons

1 box Mexican (can use plain) cornbread mix
2 packages bacon bits (or 10 slices cooked/crumbled bacon)
2 large bell peppers (I use red and/or orange)
1 bunch green onions
2 medium tomatoes (optional)
1 packages frozen corn (large)
2 can ranch style beans (or similar type)
1 envelope dry ranch mix
1 cup fat free mayonnaise
1 cup fat free sour cream
2 cup reduced fat or fat free grated cheese (cheddar or Mexican)

1
Bake cornbread following directions on box.
2
Combine dry ranch mix, sour cream and mayo until smooth.
3
Chill while cornbread is cooking.
4
While cornbread is cooking prepare corn according to directions on package.
5
Let cool.
6
Open and drain beans.
7
Chop tomatoes, peppers, and green onions into bite sized pieces.
8
Once cornbread is done, let cool.
9
Once cooled, crumble cornbread up until it looks like fine bread crumbs.
10
Begin layering process.
11
When layering remember to smooth out evenly.
12
Layer 1: 1/2 cornbread
13
Layer 2: 1/2 bacon
14
Layer 3: 1/2 bell peppers
15
Layer 4: 1/2 green onions and tomatoes
16
Layer 5: 1/2 corn
17
Layer 6: 1/2 beans
18
Layer 7: 1/2 dressing mix, spread smoothly
19
Layer 8: 1/2 cheese
20
Continue layering following same order.
21
Should make two layers of each.
22
Chill layered salad until ready to serve.
23
Enjoy!

1643

kcal

Calories

120

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 box Mexican (can use plain) cornbread mix, 2 packages bacon bits (or 10 slices cooked/crumbled bacon), 2 large bell peppers (I use red and/or orange), 1 bunch green onions, 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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