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 16-ounce cans pinto beans, drained and rinsed
- 8 strips bacon, cooked and crumbled
- 2 12-ounce cans whole kernel corn, drained
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 6 green onions, chopped
- 3 medium fresh 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.
Nutrition
Calories: 575kcalCarbohydrates: 51gProtein: 12gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 35mgSodium: 480mgPotassium: 92mgFiber: 4gSugar: 9gVitamin A: 264IUVitamin C: 2mgCalcium: 24mgIron: 0.3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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