Southern Cornbread Salad
A mayonnaise and sour cream dressing brightens this old-fashioned southern cornbread salad.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 to 10 servings 1x
- Category: Salads, Cornbread
- Cuisine: Southern
Ingredients
Scale
- 1 pan cornbread, homemade or from a mix
- 2 tablespoons taco seasoning (or ranch dressing mix)
- 1/2 cup sour cream, or to taste
- 1 cup mayonnaise
- 2 cans (16 oz each) pinto beans, drained and rinsed
- 8 strips bacon, cooked and crumbled
- 2 cans whole kernel corn, drained
- 1/2 cup each of chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 6 green onions, chopped
- 3 medium tomatoes, chopped
- Optional: 1 to 2 cups shredded cheddar jack cheese
Instructions
- Prepare a pan of cornbread (skillet or 8-inch pan). Crumble half of the cornbread into a large serving bowl.
- In a small bowl, combine the taco seasoning or dry ranch dressing mix with 1/2 cup of sour cream and mayonnaise. Blend well and set aside.
- In a large bowl, combine the drained beans and corn with the crumbled bacon, chopped red and green bell pepper, green onions, and tomatoes. Add the mayonnaise mixture and blend thoroughly.
- Layer half of the vegetable and bacon mixture on the cornbread mixture in the serving bowl. Top with the remaining crumbled cornbread and then the remaining vegetable mixture.
- If desired, top with shredded cheese.
- Chill for 2 or more hours.
- Gently stir to combine all ingredients just before serving.
Find it online: https://classic-recipes.com/cornbread-salad-recipe/