Cornbread Salad

This recipe is the perfect way to use day-old cornbread! Cornbread salad is made of slightly stale cornbread layered with black beans, corn, bacon, creamy ranch dressing, & more. It's super easy & so tasty!

Course Salad, Side Dish

Cuisine American

Prep Time 45

Chill Time 2

Total Time 2 45

Servings servings

Calories 624kcal

Author Rachel Ballard

Ingredients

8 8x8 pan leftover/day-old cornbread or one box cornbread mix made according to package directions gluten free works
1 cup mayonnaise
1 cup sour cream
3 tablespoons Ranch seasoning homemade, or a 1-ounce packet of pre-made
1 cup red bell pepper
1 can pinto beans rinsed and drained
2 cans corn drained
4 Roma tomatoes seeded and diced
2 cups cheddar cheese
10 slices bacon cooked
1 cup sliced green onions

Instructions

If possible, cook the cornbread a day in advance and let it sit out to dry out a bit.
When ready to assemble, mix the mayonnaise and sour cream with your choice of Ranch mix. If you are using homemade, add the mix until the flavor is bold enough to suit you.
Crumble half the cornbread in the bottom of a 9x13 baking dish or glass trifle bowl.
Layer over half of the ingredients in this order: bell pepper, beans, corn, tomatoes, cheese, bacon, green onions then add half the ranch mix.
Repeat the layers ending with the ranch mix on top to “seal” everything in. Cover with plastic wrap and refrigerate at least two hours before serving.

Nutrition