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


  • 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.

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