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Layered Cornbread Salad

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Member since 2006

Serves | Prep Time | Cook Time


1 pkg. (6 1/2 oz) cornbread and muffin mix
1 c. mayo
8 oz. sour cream
1 pkg. (0.4oz) dry ranch salad dressing mix
3 large tomatoes chopped
1/2 c. chopped green bell pepper
1/2 c. chopped green onion
1 can dark red kidney beans, rinsed and drained
1 can (15 1/4 oz) whole kernel corn, drained
2 c. shredded cheddar cheese

Prepare cornbread and let cool. (for added flavor, add some chopped jalapenos to cornbread dough before baking.)

For dressing stir together mayo, sour cream and dressing mix; set aside.

In a different bowl combine tomatoes, bell pepper and onion. Measure 1/2 the tomato mixture and set aside.

Crumble cornbread into 1-inch pieces and arrange half over bottom of extra large serving bowl. Layer with half the pinto beans, half the corn, 3/4 c. shredded cheese and half the remaining tomato mixture.

Repeat layers ending with the dressing. Sprinkle the reserved 1/2 c. tomato mixture and remaining 1/2 c. cheese. Cover and chill 2 to 24 hours.

Pairs Well With


The longer cornbread salad sits the better it is. Make this the day before serving it.

This sounds wonderful. I bet it could be made with low fat mayo and lower the calories.

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