Cornbread Salad

This layered cornbread salad is so flavorsome and a real crowd-pleaser, thanks to the addition of corn, tomatoes, bacon, and a creamy herb dressing.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 623 Calories

Ingredients

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

Recipe Instructions

Step 1

Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.

Step 2

Make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.

Step 3

Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.

Step 5

Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Step 6

Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.