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cornbread salad

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

This is a recipe that I got off the Food Network website, year's ago. It has been a favorite ever since. Every time I make it, everyone loves it. It makes a lot, so make it when you are cooking for a crowd. I have added things and taken things out as we all do. I love bacon, but my husband doesn't like it (if you can imagine that), so I usually leave it out so he can enjoy the salad. It doesn't make much difference. The recipe calls for you to make cornbread, but sometimes I use purchased jalapeno cornbread from my local grocery store. It is really easy to make.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For cornbread salad

  • CORNBREAD
  • 1 Tbsp
    vegetable oil
  • 3 c
    buttermilk
  • 2
    eggs
  • 2 c
    yellow cornmeal
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    jalapeno peppers, chopped
  • DRESSING/SALAD
  • 1 pkg
    ranch style dressing mix
  • 8 oz
    sour cream
  • 1 c
    mayonnaise
  • 1
    recipe of cornbread
  • 2 can
    16-oz, pinto beans, drained
  • 3 c
    cheddar cheese, shredded
  • 3
    large tomatoes, chopped
  • 1/2 c
    green bell peppers, chopped
  • 1/2 c
    green onions, chopped
  • 1/2 c
    chopped chile peppers or 1 7-oz can of chopped green chilies
  • 1 1/2 c
    bacon pieces
  • 1 can
    15-oz. corn, drained

How To Make cornbread salad

  • 1
    Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned. Cool
  • 2
    Combine ranch dressing mix, sour cream and mayonnaise and set aside.
  • 3
    Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. (A trifle bowl makes for a pretty salad.) Top with 1 can of drained pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat, ending with the dressing mixture. Cover and chill at least 2 hours before serving.
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