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) envelope dry ranch dressing mix; 1 -8 ounce sour cream; 1 cup mayonnaise; 1 ½ cups cornmeal; 1 egg; ¾ cup buttermilk; ¼ cup canola oil; 1 (16 ounce) can pinto beans, drained; 1 (17 ounce) can whole kernel corn, drained; 1 large tomatoes, diced; 6 green onions, chopped; 10 slices bacon, cooked and chopped; 2 cups shredded cheddar cheese

Servings: persons

1 (1 ounce) envelope dry ranch dressing mix
1 -8 ounce sour cream
1 cup mayonnaise
1 ½ cups cornmeal
1 egg
¾ cup buttermilk
¼ cup canola oil
1 (16 ounce) can pinto beans, drained
1 (17 ounce) can whole kernel corn, drained
1 large tomatoes, diced
6 green onions, chopped
10 slices bacon, cooked and chopped
2 cups shredded cheddar cheese

1
Preheat the oven 350F.
2
Grease a 9-inch pan or iron skillet.
3
Mix together the meal, egg, milk, and oil.
4
Pour in the greased pan.
5
Bake until golden brown.
6
Let the cornbread cool.
7
This can be done a day ahead of time.
8
Mix together sour cream, mayo, and ranch mix; set aside.
9
Layer crumbled corn bread, pintos, corn, tomatoes, onions, cheese, and spread the Ranch over the top.
10
Sprinkle the bacon over the top.
11
Put in the frig and let chill.

1758

kcal

Calories

153

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 13 ingredients. The key ingredients include: 1 (1 ounce) envelope dry ranch dressing mix, 1 -8 ounce sour cream, 1 cup mayonnaise, 1 ½ cups cornmeal, 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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