Layered Cornbread Salad


User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews


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


More Great Recipes: Misc. Salad | Picnic | Potluck | Salad
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11318 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51092 Downloads
FREE
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana