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Southern Cornbread Salad
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1 envelope ranch salad dressing mix
- 3 large tomatoes, seeded and chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 cup thinly sliced green onions, divided
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 10 bacon strips, cooked and crumbled
- 3-1/2 cups frozen corn, thawed
Directions
- 1. Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool.
- 2. Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions.
- 3. In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.
Nutrition Facts
3/4 cup: 367 calories, 23g fat (7g saturated fat), 46mg cholesterol, 607mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 11g protein.
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