Sunday, January 22, 2012

Cornbread Salad

If you are sick of fixing green bean casserole for every family get together and need a new recipe, this is a good one! My description wouldn't do this one justice. Fix it once and they'll be asking you to bring it back again.


  • 1 pkg. Ranch dressing mix (1 oz.)
  • 1 cup mayonnaise
  • 1-9 in. pan cornbread, crumbled (medium sized chunks)
  • 1/2 cup each green onions and green peppers
  • 10 slices bacon (crumbled)
  • 1 cup sour cream
  • 2 (16 oz.) pinto beans, drained
  • 3 large tomatoes (chopped)
  • 2 cups (8 oz.) shredded cheddar cheese
  • 2 (17 oz.) cans whole kernel corn (drained)


Combine ranch dressing mix, sour cream and mayonnaise. Set aside. Place 1/2 cornbread in large serving dish. Top with half beans in dish. Mix tomatoes, peppers and onion. Layer half of this over bean layer, sprinkle half of cheese, half of bacon and half of corn. Pour half of salad dressing mixture over this layer. Repeat layers using remaining ingredients. Chill covered 2 to 3 hours before serving. 

Note: When you prepare cornbread, add 4 oz. chopped green chiles and a pinch of salt to your favorite cornbread recipe. (Go to recipe index for my cornbread recipe)