Southern Cornbread Salad
A mayonnaise and sour cream dressing brightens this old-fashioned southern cornbread salad.
Ingredients
- 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.
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