Cornbread Salad
This delightful cornbread salad is a beloved classic for family gatherings, combining layers of flavorful ingredients that appeal to everyone's taste. Perfect for potlucks and celebrations!
Ingredients
For the Cornbread:
- 1 16 ounce box cornbread mix
- 1 1/2 cups water
- as needed Cooking spray for greasing
For the Salad Layers:
- 10 slices bacon
- 1 1/2 cups sour cream
- 1 1/2 cups mayonnaise
- 1 packet ranch seasoning mix (1 oz)
- 2 15 ounce cans pinto beans rinsed and drained
- 3 medium tomatoes diced
- 1 cup chopped green bell pepper
- 1 cup chopped green onions
- 2 11 ounce cans whole kernel corn drained
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Use cooking spray to lightly coat an 8x8-inch baking dish.
For Cornbread:
- In a large mixing bowl, combine the cornbread mix with water, mixing until smooth. Pour this batter into the prepared baking dish and bake for approximately 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cornbread to cool completely, then crumble it into small pieces.
For Salad Layers:
- In a large skillet, cook the bacon over medium-high heat, turning until it is crispy and browned, about 10 minutes. Once cooked, drain the bacon on paper towels and crumble it after cooling.
- In a separate bowl, whisk together sour cream, mayonnaise, and ranch seasoning until uniform in consistency. This will serve as your creamy dressing.
- In a large serving dish, layer half of the crumbled cornbread first. Then, sequentially add one can of pinto beans, half of the diced tomatoes, 1/2 cup of green bell pepper, 1/2 cup of green onions, one can of corn, 1 cup of cheese, half of the crumbled bacon, and half of the creamy dressing.
- Repeat the layering process once again in the same order. After that, cover the salad and let it chill in the fridge for at least 2 hours to meld flavors before serving.