Cornbread salad is a popular dish in South Carolina. This is a recipe that I have tweaked to my liking. It is so versatile, and you can play with this recipe because it tastes so great. A few years ago, I made this for dinner one night, and it was so good, my husband said he would eat it for dessert…
Ingredients
- 16 oz pkg cornbread mix
- 10 slices bacon
- 10 oz pkg Ranch Dressing Mix
- 2 cups shredded cheddar cheese
- 3 cups frozen corn - thawed
- 1-1/2 cup sour cream
- 1-1/2 cup mayo
- 3 medium-sized tomatoes, chopped
- 1 cup bell pepper, chopped
- 1 cup green onions, chopped
- 2 15-0z cans kidney beans/rinsed and drained
Instructions
- Cook cornbread per directions. Cool, crumble, and set aside
- Fry bacon. Drain, crumble, and set aside
- Wisk together the Dressing Mix, sour cream, and mayo
- Place 1/2 of the crumbled cornbread into the bottom of a large serving dish
- Top with 1/2 of beans, 1/2 of tomatoes, 1/2 of bell peppers, 1/2 of green onion, 1/2 of corn, 1/2 of salad dressing
- Sprinkle with 1/2 of the shredded cheese
- Lightly salt and pepper
- Repeat the layers with the remaining ingredients and chill for 2 hours before serving
