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cornbread salad

(2)
BabasKitchen avatar
Recipe by
Staci Cakes
@BabasKitchen
On a farm in..., GA

Even if you're not a fan of cornbread, this salad will surprise you.

I never have any left over and am always asked for the recipe.

You can make this your own by trading out vegetables.

read more
(2)
yield 8 -10
prep time 30 Min

Ingredients For cornbread salad

  • CORNBREAD
  • 1 box
    jiffy corn muffin mix
  • RANCH DRESSING
  • 1 pkg
    hidden valley ranch buttermilk dressing/dip mix
  • 1 c
    sour cream
  • 1 c
    real mayo
  • SALAD
  • 1/2 c
    red onion, diced
  • 1/2 c
    green pepper, chopped
  • 2 lg
    tomaotes, seeded and chopped (i use grape tomatoes, sliced)
  • 1 can
    sweet whole corn, rinsed and well drained
  • 1 can
    petite english peas, rinsed and well drained
  • 2 c
    sharp cheddar cheese, shredded
  • 1 pkg
    real bacon bits

How To Make cornbread salad

  • 1
    DRESSING -

    Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.
  • 2
    CORNBREAD -

    Prepare cornbread per package instructions.
    Set aside to cool.
  • 3
    LAYERING THE SALAD -

    Crumble 1/2 of the cornbread in the bottom of a trifle or clear glass bowl.
    Next layer with 1/2 of the corn, peas, onions, green peppers, and tomatoes.
    Spread 1/2 of the ranch mixture over vegetables.
    Sprinkle 1 cup of cheese over the ranch layer.
    Top cheese with 1/2 of the bacon bits.
    Layer again as stated above, using the remaining ingredients.
  • 4
    Cover and refrigerate overnight before serving.
    The colder the better.
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