Cornbread Salad
Cornbread Salad is a layered, Southern-inspired party dish that balances creamy dressing, sweet corn, crisp vegetables, and savory bacon with tender crumbled cornbread.
Servings: 10 servings
Calories: 387kcal
Ingredients
- ½ cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon dry ranch dressing mix
- 2 medium Roma tomatoes chopped
- 1 cup pinto beans drained and rinsed
- 1 cup corn
- 1 small red bell pepper diced
- 4 green onions chopped
- 1 cup shredded cheddar cheese
- 2 cups crumbled cornbread (1 Jiffy corn bead mix, baked according to package directions and cooled)
- 4 slices bacon cooked until crisp, crumbled
Instructions
- In a small bowl, combine the mayonnaise, sour cream and ranch dressing mix; stir until smooth and set aside.
- In a large bowl, combine the tomatoes, pinto beans, corn, red pepper, and green onions. Reserve 1/2 cup of this mixture for garnish.
- In an 8-inch glass serving bowl, layer half the crumbled cornbread on the bottom. Top with half of the vegetable mixture, half of the crumbled bacon, and half of the cheese. Spread on half of the prepared sour cream mixture.
- Repeat the layers again, ending with the sour cream mixture on top. Sprinkle the reserved 1/2 cup of vegetables over the top. And finally, garnish with more shredded cheese.
- Cover and chill the cornbread salad overnight or for up to two days.
Nutrition
Calories: 387kcal | Carbohydrates: 37g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 605mg | Potassium: 272mg | Fiber: 3g | Sugar: 10g | Vitamin A: 697IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 2mg