Cornbread Salad

Cornbread Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    1 ounce package Hidden Valley Ranch Dry Salad

  • Dressing Mix

  • ½

    cup chopped green pepper

  • 1-cup sour cream

  • ½

    cup chopped green onions

  • 1-cup mayonnaise

  • 2

    cup shredded cheddar cheese

  • 1

    9 inch pan Tex-Mex Cornbread, crumbled (recipe follows)

  • 10

    slices bacon, crumbled

  • 2-16

    ounce cans pinto beans, drained

  • 2-17

    ounce cans corn

  • 3

    large tomatoes, chopped


Combine salad dressing mix, sour cream and mayo. Set aside. Place half of crumbled cornbread in bottom of large serving bowl. Top with half of beans. In medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 3 to 4 hours or overnight. Tex-Mex Cornbread: Add 1 4-ounce can chopped green chilies and a pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9-inch pan of cornbread.


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