Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 1/2 oz.) pkg. Tex-Mex cornbread mix; 1 envelope ranch style salad dressing mix; 1 (8 oz.) light sour cream; 1 c. light mayonnaise; 3 large tomatoes, chopped; 1/2 c. green onion, chopped; 2 (15 1/2 oz.) cans Mexican corn, drained; 2 (16 oz.) cans pinto beans, drained; 2 c. light, cheddar cheese, shredded; Bacon bits or crumbled bacon

Servings: persons

1 (8 1/2 oz.) pkg. Tex-Mex cornbread mix
1 envelope ranch style salad dressing mix
1 (8 oz.) light sour cream
1 c. light mayonnaise
3 large tomatoes, chopped
1/2 c. green onion, chopped
2 (15 1/2 oz.) cans Mexican corn, drained
2 (16 oz.) cans pinto beans, drained
2 c. light, cheddar cheese, shredded
Bacon bits or crumbled bacon

1
Prepare cornbread mix according to directions, cool.
2
Stir together salad dressing mix, sour cream and mayonnaise until blended.
3
Set aside.
4
Combine tomatoes and green onions; gently toss.
5
Crumble half the cornbread into a large salad bowl; top with half of each beans, tomato mixture, cheese, corn, bacon and dressing.
6
Repeat layers.
7
Cover and chill. Yield
8
10 to 12 servings.

1092

kcal

Calories

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 10 ingredients. The key ingredients include: 1 (8 1/2 oz.) pkg. Tex-Mex cornbread mix, 1 envelope ranch style salad dressing mix, 1 (8 oz.) light sour cream, 1 c. light mayonnaise, 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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