How to Make Cornbread Salad

Cornbread salad is a delicious, fresh tasting dish that is simple to prepare. Anyone who can bake a pan of cornbread, chop a few veggies and open a can or two of pinto beans, can whip up this fabulous salad in no time. Cornbread salad is great as a light lunch, or as a side dish anytime and it is even better the next day.

Things You'll Need

• 1 package cornbread mix (regular, not jalapeño, any brand)
• 1 package dry ranch dressing mix
• 1 8-ounce package finely shredded cheddar cheese
• 2 large tomatoes
• 1 can whole kernel corn
• 10 slices bacon
• 1/2 cup chopped green onions
• 1 cup mayo
• 1cup sour cream

Instructions

1. Bake a pan of cornbread according to package instructions. Let it cool.

2. Fry bacon. Drain the bacon on paper towels and then crumble it.

3. Chop tomatoes to a desired size.

4. Open a can of whole kernel corn. Drain the corn.

5. Crumble cornbread into a large mixing bowl.

6. Add mayo, sour cream, dry ranch dressing mix, cheese, chopped tomatoes, chopped green onions, corn and bacon to the crumbled cornbread.

7. Stir the mixture until well blended.

8. Cover the cornbread salad with plastic wrap and place it in the refrigerator for at least two or three hours, but preferably overnight.

Tips & Warnings

• To make cornbread salad a main dish add a can or two of pinto beans (drained and rinsed) during step 6. The pinto beans will add loads of protein and fiber to the salad.