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cornbread salad

(1 rating)
pbeddall avatar
Recipe by
Peggy Beddall
@pbeddall
OVERLAND PARK, KS

Got this recipe from my "food compatible" best friend and it is a family favorite, as well as an oft-requested pot luck favorite! I keep a bottle of Ranch Dressing on the side ... just in case! This recipe, as is, makes A LOT! You can easily half the recipe and have plenty for family and friends! Hope you enjoy it!

(1 rating)
yield 12 +
prep time 30 Min
cook time 4 Hr

Ingredients For cornbread salad

  • 2 can
    pinto beans, rinsed and drained
  • 3 lg
    tomatoes, chopped
  • 2
    green bell peppers, chopped
  • 4 oz
    jalapenos, fresh, seeded and chopped
  • 1 lg
    onion, chopped
  • 2 can
    whole kernel corn, drained
  • 2 c
    sharp cheddar cheese, shredded
  • 10 slice
    bacon, cooked and crumbled
  • 1 box
    cornbread mix (enough to make a 9-in. square)
  • 4 oz
    hidden valley dressing packet
  • 1 c
    sour cream
  • 1 c
    mayonnaise

How To Make cornbread salad

  • 1
    Make enough cornbread for a 9-inch square pan (can use a mix or go homemade). Bake, cool and crumble. Set aside.
  • 2
    Mix well the following and set aside: 4oz. Hidden Valley dressing packet, 1 cup sour cream and 1 cup mayo. note: my family likes more dressing, so I either make more or keep a bottle of ranch dressing on the side.
  • 3
    Place HALF of each of the ingredients in a LARGE bowl in layers in the following order: Cornbread Beans Tomatoes Peppers (both kinds) Onions Corn Cheese Bacon Dressing mixture Then repeat!
  • 4
    Cover and refrigerate 4-6 hours or overnight.
  • 5
    To serve: uncover and gently mix to incorporate ingredients. Make sure your bowl is LARGE otherwise stuff starts falling out!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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