Cornbread Salad I Recipe

Name: Cornbread Salad I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package corn bread mix; 10 slices bacon; 1 (1 ounce) package ranch dressing mix; 1 1/2 cups sour cream; 1 1/2 cups mayonnaise; 2 (15 ounce) cans pinto beans, drained; 3 tomatoes, chopped; 1 cup chopped green bell pepper; 1 cup chopped green onion; 2 cups shredded Cheddar cheese; 2 (11 ounce) cans whole kernel corn, drained

Servings: persons

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

1
Prepare corn bread according to package directions. Cool, crumble, and set aside.
2
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3
Whisk together the dressing mix, sour cream, and mayonnaise.
4
Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

1603

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 (16 ounce) package corn bread mix, 10 slices bacon, 1 (1 ounce) package ranch dressing mix, 1 1/2 cups sour cream, and more.

Yes, Cornbread Salad I 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 I

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