cornbread salad

There is nothing like cornbread salad made with fresh vegetables from the garden.

Cornbread Salad

cornbread muffins (crumbled (You can use my recipe

onion

green pepper (chopped)

beans

bacon

corn kernels (cooked (can use frozen or canned))

cucumber (peeled and chopped (can add pickles))

tomatoes (chopped)

shredded cheese ((I use sharp cheddar))

mayonnaise

ranch dressing

black pepper

salt

cayenne ((optional))

Layer first nine ingredients in large salad bowl. Mix together the mayonnaise and ranch dressing with the salt and pepper. Mix into salad. Put salad in refrigerator for several hours or overnight before serving. Makes 10 cups.

Give your taste buds something to talk about with southern cornbread salad. It's the perfect balance of sweet and savory and is ideal for a backyard bash!

Southern Cornbread Salad Recipe

cornbread

sour cream

ranch salad dressing mix

tomatoes,

sweet red pepper

green pepper

green onions, divided

pinto beans,

cheddar cheese

corn

Bake the cornbread according to the package instructions. Then, set it aside to cool.

While the cornbread cools, mix the dry ranch dressing, mayonnaise, and sour cream until well blended. Set aside.

In a separate bowl, mix half a cup of green onions with the chopped tomatoes, and peppers. Set aside.

When the cornbread is cold, crumble it well, then layer half in a large glass serving dish.

Next, layer half of the beans, cheese, bacon, tomato mixture, corn, and dressing.

Cover the top with the second half of the cornbread crumbles.

Then add the second half of the beans, cheese, bacon, tomato mixture, corn, and dressing.

Sprinkle the remaining green onions on top.

Set the salad in the fridge to chill (30-60 minutes) then serve.

Cornbread Salad has crumbled jalapeno cheddar cornbread layered with bacon, beans, and veggies for a delicious southern favorite. This cornbread salad recipe makes a good sized amount and can be made a day in advance, making this recipe perfect for a summer potluck or barbecue.

Jiffy corn muffin mix

green onion

½ tsp chili powder

cumin

sage

kosher salt

light buttermilk (plus additional to adjust consistency)

(27 oz) can pinto beans, rinsed and drained

whole kernel yellow corn (thawed if frozen)

green bell pepper

oz shredded sharp cheddar cheese

Preheat oven to 350°F.

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.

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

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

Make the cornbread

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

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.

Cover and refrigerate at least 2 hours.

Assemble the salad

Top 3 cornbread salad recipes from across the web

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Cornbread Salad

Southern Cornbread Salad Recipe

Cornbread Salad

Top 3 cornbread salad recipes from across the web

The most viewed cornbread salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornbread Salad

Southern Cornbread Salad Recipe

Cornbread Salad

The most viewed cornbread salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine