Cornbread Salad
A unique Southern potluck favorite layering crumbled cornbread with fresh vegetables, bacon, and ranch dressing.
Prep Time
30m
Cook Time
25m
Servings
12
Difficulty
Medium
Nutrition Per Serving
fat
22
carbs
35
fiber
4
protein
12
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Ingredients
Shop- 1 batch cornbread, baked and cooled
- 8 slices bacon, cooked and crumbled
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch dressing mix
- 2 cups cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup corn kernels
- 1 cup cheddar cheese, shredded
- 4 green onions, sliced
- 1 can (15 oz) pinto beans, drained
Instructions
Crumble half the cornbread into the bottom of a 9x13 inch dish.
In a bowl, mix mayonnaise, sour cream, and ranch mix until smooth.
Layer half the tomatoes, bell pepper, corn, beans, bacon, cheese, and green onions over cornbread.
Spread half the dressing over the vegetables.
Repeat layers with remaining cornbread, vegetables, and dressing.
Cover and refrigerate at least 2 hours before serving.
Garnish with extra green onions and serve chilled.
Chef's Comfy Tip
This is even better the next day after the flavors have melded together!
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