Cornbread Salad I

Cornbread Salad I

133
Rosemarie 0

"Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!"

Ingredients

2 h 40 m {{adjustedServings}} servings 623 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 41.9 g
  • 65%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1534 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

133
  1. 156 Ratings

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I use a large bottle of ranch dressing (any flavor) instead of mixing up the mayo, sour cream, and dry ranch.

On a lark, I made this "odd-ball" recipe for a pot-luck at work. It was an absolute hit! I've since made it a number of times. Makes a great side for chili. I use ripe peppers instead of gre...

It sounds really strange, but this is a great salad. I've made it twice. The first time I followed the recipe exactly, and I thought the mayonnaise taste was too strong. The second time I red...