Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 ounce) packagehidden valley dry ranch dressing mix; 1 ½ cups sour cream; 1 ½ cups mayonnaise; prepared cornbread (9in pan); 2 (16 ounce) cans pinto beans; 3 large tomatoes, chopped; 1 cup green pepper, chopped; 1 cup chopped green onion; 2 cups shredded cheddar cheese; 10 slices cooked bacon (crumbled); 2 (11 ounce) cans whole kernel corn, drained

Servings: persons

1 (1 ounce) packagehidden valley dry ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise
prepared cornbread (9in pan)
2 (16 ounce) cans pinto beans
3 large tomatoes, chopped
1 cup green pepper, chopped
1 cup chopped green onion
2 cups shredded cheddar cheese
10 slices cooked bacon (crumbled)
2 (11 ounce) cans whole kernel corn, drained

1
Combine salad dressing mix, sour cream and mayo; set aside.
2
Place 1/2 crumbled cornbread in the bottom of a large dish.
3
Top with 1/2 of the beans.
4
Combine tomaotes, peppers and onions.
5
Layer 1/2 mixture over beans.
6
Layer 1/2 cheese, bacon, corn and salad dressing mixture.
7
Repeat layers using remaining ing.
8
Garnish as desired.
9
Chill 2-3 hours before serving.

1581

kcal

Calories

136

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 ounce) packagehidden valley dry ranch dressing mix, 1 ½ cups sour cream, 1 ½ cups mayonnaise, prepared cornbread (9in pan), 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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