Sweet Cornbread Salad

Cornbread salad consists of layered ingredients, and the dish has become a common tradition in the southern United States. Instead of throwing away leftover cornbread, it is added to a salad with a variety of other ingredients. After the cornbread salad chills in the refrigerator, it can help you cool down on a hot summer day. The salad recipes vary according to personal tastes but they often include simple ingredients that do not take much time to prepare.

Things You'll Need

• 1 box prepared cornbread
• 1 cup sour cream
• 1 cup mayonnaise
• 1 oz. packet ranch dressing seasoning
• 10 slices bacon
• Bowls
• 1 can pinto beans, 16 oz.
• 1 can corn kernels, 16 oz.
• 1/2 cup chopped tomatoes
• 1/2 cup chopped bell peppers
• 1/2 cup chopped onions
• 2 cups shredded cheddar cheese

Instructions

1. Prepare a box of cornbread according to the recipe.

2. Combine sour cream and mayonnaise. Add 1 oz. packet of ranch dressing seasoning.

3. Fry the 10 slices of bacon on the stovetop until crisp. Crumble the bacon into a bowl and set aside.

4. Add can of pinto beans, can of corn kernels, chopped tomatoes, chopped bell peppers and chopped onions into a bowl.

5. Crumble 1/2 cup of cornbread in a separate bowl. Top the cornbread with a layer of the vegetable mixture. Top the vegetables with a layer of shredded cheese, crumbled bacon and salad dressing. Repeat the layers until you end with the crumbled cornbread.

6. Chill the cornbread salad in the refrigerator for 3 hours. Serve the salad in a bowl.

Tips & Warnings

• Replace the dressing mixture with 2 cups of bottled ranch dressing.

• Always wash the produce to remove dirt and debris to prevent a food-borne illness.

References

• Food Network: Southern Cornbread Salad Recipe
• Cooks: Cornbread Salad
• Foodie with Family: Cornbread Salad for the Weekly Cookbook Challenge
• "Taste of Home": Chili Corn Bread Salad Recipe
• Food Network: Cornbread Salad Recipe