Cornbread Salad

Cornbread Salad

79
PRINCIPALCOLE 2

"A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe."

Ingredients

2 h 40 m {{adjustedServings}} servings 460 cals
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Nutrition

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  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
  2. Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
  3. In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
  4. Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
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Reviews

79
  1. 95 Ratings

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The trick to this dish is giving it a try! I've made it many times as a side for bbq, but it is almost a meal in itself. Great with cold sliced ham too. Now I just usually make plain cornbrea...

This was a huge hit at our gathering. I'm not a big fan of pinto beans so I put substituted them for black beans instead. The tomatoes, peppers & green onions weren't mentioned in the directio...

This is awesome!! And I make this so often that I don't actually need the recipe anymore. I leave out the bacon (just because it's a pain to deal with) and instead of layering I just mix ever...