Cornbread Salad

Step 1

Preheat oven to 350°F.

Step 2

Whisk all the cornbread ingredients together. Add an additional splash or two of buttermilk to adjust the consistency. We want the batter thick but not dry.

Step 3

Transfer the better to a small baking dish or in muffin tins sprayed with cooking spray.

Step 4

Cook 15-20 minutes until lightly browned and cooked through. Set aside to cool.

Step 5

Combine mayonnaise, sour cream, and ranch dressing mix. Set aside.

Step 6

Crumble half of the cornbread into a 13-9 dish or large serving bowl. Layer half of the beans, ranch mixture, corn, tomatoes, green pepper, bacon, cheese, and green onion. Repeat layers.

Step 7

Cover and refrigerate at least 2 hours.