Cornbread Salad
This Cornbread Salad is a delightful and unique dish that combines the flavors of cornbread, ranch dressing, fresh vegetables, cheese, and crispy bacon. It's perfect for potlucks, picnics, or as a side dish for any occasion.
Equipment
- 8x8-inch Baking Dish
- Trifle Dish or Clear Bowl
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet (1 ounce) ranch seasoning and dressing mix
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 egg
- ⅓ cup milk
- ⅓ cup sour cream
- 1 red bell pepper, seeded and diced
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15.14 ounce) can sweet corn, drained
- 1 medium sweet onion, finely chopped
- 3 large tomatoes, chopped
- 2 cups shredded cheddar cheese
- 8 slices bacon, crispy cooked and crumbled
- 2 green onions, sliced
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Grease an 8×8 inch baking dish.
- In a medium bowl, combine the mayonnaise, sour cream, and ranch seasoning packet. Cover the bowl with plastic wrap and refrigerate.
- In another medium bowl, mix together the corn muffin mix, egg, milk, and sour cream. Stir until just combined. Spoon the mixture into the prepared pan and bake for 15-20 minutes or until golden brown. Allow the cornbread to cool in the pan on a wire rack.
- Cut the cooled cornbread into 1-inch squares and place them into the bottom of a trifle dish or clear bowl.
- Top the cornbread with diced red bell pepper, pinto beans, sweet corn kernels, chopped onion, and tomatoes.
- Using a spatula or the smooth bottom of a large spoon, spread the prepared ranch dressing over the top of the salad.
- Layer the salad with shredded cheddar cheese, crispy crumbled bacon, and sliced green onions.
- Cover the dish with plastic wrap and refrigerate until ready to serve, or for up to 10 hours.
Notes
This Cornbread Salad can be customized by adding or omitting ingredients according to your preferences. It's best served chilled and can be made ahead of time, making it ideal for gatherings and potlucks.