Cornbread Salad Recipe

Cornbread Salad with crumbled cornbread, beans, veggies, bacon, and ranch dressing. Layered and colorful, perfect for potlucks!

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Course: Salad

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

16 ounces cornbread prepared 1 recipe of skillet cornbread or 6 large cornbread muffins
2 large tomatoes seeded, diced
1 large orange bell pepper ribbed, seeded, and diced
30 ounces pinto beans rinsed, drained
1 bunch green onions sliced
12 ounces bacon cooked, chopped
2 cups cheddar cheese shredded
16 ounces corn kernels thawed, drained

Prepare the cornbread. Once cooked and cooled, cut into cubes or tear into chunks.
In a small bowl, combine the mayo. Sour cream, and seasoning. Stir to combine and set aside.
In a large trifle bowl build the salad in layers by using half of each of the ingredients each time.
Layer in this order.
Cornbread
Pinto Beans
Bell Pepper
Tomatoes
Green Onions
Cheese
Bacon
Corn
Dressing
Then repeat the layers to use the remaining half of the ingredients.
Garnish the top layer of dressing with green onions, bacon, and/or cheese.

Make cornbread the day before and let it cool completely before cubing.
Use cast iron skillet cornbread for crispy edges that stand up to the creamy dressing.
Don't thaw frozen corn because it thaws while the salad chills.
Keep cornbread separate until assembly time so it doesn't get soggy.
Mix up the layers if you want a different look. There's no wrong way!
Use a clear trifle bowl to show off the pretty layers.
Let it chill for at least 2 hours before serving for best flavor.
Top with extra bacon, cheese, and green onions right before serving for fresh garnish.