Cornbread Salad? The first time I heard of this I thought, “what the heck?” I love cornbread but the thought of a salad made from cornbread just didn’t sound good. But man, I’m glad I tried it! This has become one of my favorite side dishes to take to family dinners. With the holiday season upon us it’s time to start planning your holiday menu. Be sure to give this Cornbread Salad a place on your dinner table!
1 Pan of cornbread
1 Can Kidney Beans or Pinto Beans, drained
1 Can Petite Diced Tomatoes (use flavored varieties such as tomatoes and green chilies for more flavor)
1 Medium Onion, Diced
1 Bell Pepper, Diced
1 Can Whole Kernel Corn, drained
1 Cup Sour Cream
1/2 Cup Mayonnaise
1 Cup Ranch Dressing (I prefer to use a Mexi-Ranch dressing.)
1 Cup Shredded Cheddar Cheese
Crumble one pan of cornbread. Layer 1/2 of the cornbread into the bottom of your dish. On top of the cornbread, layer 1/2 of the can of corn, 1/2 can of beans, 1/2 can of tomatoes, 1/2 onion, 1/2 bell pepper.
Mix together sour cream, mayonnaise, and ranch dressing. Spread 1/2 of the dressing mixture on top of what is already in the dish.
Layer the remaining cornbread, corn, beans, tomatoes, onion, and bell pepper.
Spread the remainder of the dressing mixture on top.
Sprinkle with shredded cheddar cheese and bacon crumbles.
This salad is best if it is allowed to sit for 24 hours to let the flavors marry together but it can be served right away if you just can’t stand to wait.
For more holiday themed menu ideas be sure to check out the recipes below:
Slimmed Down Cornbread Dressing, 7 Weight Watchers Points Plus
Cajun Cornbread Dressing
Clover Yeast Rolls