Southern Cornbread Salad
A crowd pleasing layered salad with bacon, cheese, and cornbread that comes together easily for all of your gatherings. Perfect for any time of the year.
Servings 10 people (A Crowd)
Ingredients
- 1 1 ounce package Ranch Dry Salad Dressing Mix
- 1 1/2 cups sour cream
- 1 1/2 cups mayonnaise
- 1 pan cornbread 9-10 inch skillet, cooked and crumbled
- 1 16 ounce can pinto beans drained
- 1 16 ounce can whole kernel corn drained
- 2 medium tomatoes chopped
- 1 cup Bell Peppers any color, chopped
- 1 cup onion chopped
- 2 cups shredded cheddar cheese
- 1 16 ounce package bacon cooked and crumbled
Instructions
- Combine salad dressing mix, sour cream and mayonnaise. Stir well. Set aside.
- Crumble cornbread. Set aside.
- Chop tomatoes, bell peppers, and onion. Set aside.
- In a deep bowl or casserole dish (13" x 9"), place half of the crumbled cornbread in the bottom of the dish. Top with half of each: beans, corn, tomatoes, bell pepper, onion, salad dressing mix, cheese and bacon.
- Repeat layers using the rest of the ingredients ending with cheese and bacon.
- Cover and chill several hours before serving.