Cornbread Salad

Total Time:
3 hr 20 min
Prep:
30 min
Cook:
2 hr 50 min

Yield:
10 to 12 servings

Ingredients
  • Cornbread:
  • 1 tablespoon vegetable oil
  • 3 cups buttermilk
  • 2 eggs
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped jalapeno peppers
  • Dressing:
  • 1 package ranch style dressing mix
  • 8 ounces sour cream
  • 1 cup mayonnaise
  • 1 recipe cornbread
  • 2 (16-ounce) cans pinto beans, drained
  • 3 cups shredded cheddar
  • 3 large tomatoes, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped green onions
  • 1/2 cup chopped chile peppers
  • 1 1/2 cups bacon pieces
  • 1 (15-ounce) can corn, drained
Directions
Cornbread:

Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.

Dressing:

Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.


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4.6 20
Our whole family loves this recipe!! item not reviewed by moderator and published
I bring this salad to my family events, tailgating events, girls nights in..and it's ALWAYS a hit! I have a vegetarian friend, and I use soy bacon, I don't tell anyone it's soy bacon, and everyone still loves it! I substitute a sweet onion for the green onions last time I made it and it was even more of a hit! As leftovers, this salad makes a great dip! item not reviewed by moderator and published
I mixed 1 part ranch with 2 parts fresh salsa, it was delish! item not reviewed by moderator and published
I love this salad. A friend made this and I had to have the recipe. Since then I made it for a family get-together. Everyone loved it, including my picky sister. It makes a lot so it's perfect for large gatherings. Make sure you use a big bowl! I do substitute 3 cans of Rotel instead of chopped tomatoes, it adds a little spice. Super Easy too! item not reviewed by moderator and published
I made this for July 4th. I had some much leftover that went in the garbage. The flavors did not mesh well together and the mayo was overpowering. It was a nice idea but I felt it did not work. item not reviewed by moderator and published
I made this dish for 4th of july.It didn't go over very well. the dish was very dry. item not reviewed by moderator and published
I substituted my favorite Southern Cornbread recipe that I found years ago on a Clabber Girl can. Otherwise, I followed the recipe to the letter. It was a big success at two different picnics and I plan to make it again this weekend. It makes a huge amount so there are always leftovers which is just fine with me because it keeps well and I get to enjoy it for a few extra days. item not reviewed by moderator and published
one of my favs great taste easy to fix item not reviewed by moderator and published
Took a bit of planning to prepare but my guests were talking about this one for days afterwards... my mom suggested store-bought cornbread muffins which would have saved loads of time and effort! I had some leftovers which found there way baked into the middle layer of a mexican casserole... & YUM again! item not reviewed by moderator and published
I used green onion and red onion and I increased the amout of bacon to 2 cups. It was a good recipe because you can change ingredients and it still tastes good. I will use this recipe again item not reviewed by moderator and published

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Cornbread Salad

Recipe courtesy of Food Network Kitchen