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Cornbread Salad
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Description
One of my family’s favorite warm weather salads.
Ingredients
- 1 package (8.5 Oz. Size) Corn Muffin Mix
- Additional Required Ingredients Specified In Mix Package (typically Eggs And Milk)
- 2 cans (15 Oz. Size) Fiesta Corn, Drained
- 1 can (15 Oz. Size) Pinto Beans, Rinsed And Drained
- 8 whole Green Onions, Sliced
- 1 whole Red Bell Pepper, chopped
- 2 whole Tomatoes, Chopped (When Tomatoes Are Out Of Season I Use 4 -5 Roma Tomatoes)
- 2 cups Shredded Cheddar Cheese
- 10 slices Bacon, Cooked And Crumbled
- 1-½ cup Ranch Dressing, Start With 1 Cup And Add More If Needed
Preparation
Prepare corn muffin mix per package directions in a square baking dish (you’ll typically need eggs and milk, as directed in mix package). Remove from oven and let cool.
In a large bowl mix the corn, beans, green onions, red bell pepper, tomatoes, cheese and bacon. Crumble the cornbread and gently mix into the salad. Coat with the ranch dressing and stir to combine.
Place in serving dish and put in the fridge for 3 to 4 hours for the flavors to blend.
Variation: This salad is also pretty layered in a glass bowl. I mix everything but the cornbread and the dressing. Layer 1/2 of the corn mixture in a pretty bowl, top with 1/2 of the crumbled cornbread. Top with the remaining corn mixture and then the rest of the cornbread. Spread the dressing over the top of the salad.
Enjoy!
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vlmarston on 4.3.2012
I love corn bread salad! Sounds yummy, thanks for sharing. On my “to do” list for Easter.