Cornbread Salad

Cornbread Salad is a colorful Southern-inspired dish filled with layers of crumbled cornbread, fresh vegetables, crispy bacon, black beans, corn, shredded cheese, and creamy ranch dressing.

Course Side Dish

Cuisine salad

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 646kcal

Ingredients

8 cups of crumbled prepared corn bread. about a 8X8 pan worth
1 cup red onions diced or sliced thin in rings or half rings
1 green pepper deseeded and diced
1 cup diced tomato
15 ounce can whole kernel corn drained
1 pound bacon chopped and cooked
1 cup sour cream
1 cup mayonnaise
1 ounce packet dry ranch dip mix
1 cup shredded cheese
2 fresh jalapenos deseeded and sliced
1 can black beans drained and rinsed
1 cup sliced pickles

Instructions

Chop up the raw bacon into 1 inch pieces and cook in a frying pan until crispy. *This may need done in batches. Remove crisp bacon pieces with a slotted spoon and set aside on a paper towel to soak up the extra grease.
Crumble your prepared cornbread, set aside. Chop up red onion, green pepper, and tomato. Slice and de-seed the fresh jalapenos. **slice a few red onion rings, and tomato slices for the topping and set aside.
In a small bowl mix the sour cream, mayo and ranch dip mix together.
In a large salad bowl start by layering half the crumbled cornbread in the bottom.
Next sprinkle half the onion, green peppers, tomatoes, beans, corn, bacon, and jalapenos over the cornbread.
Spoon half of the dressing over the vegetables and smooth out. And sprinkle with half the cheese.
Repeat this order of the layers with the other half of the ingredients, and then decorate the top with a few sliced red onion rings, tomato slices, pickles and jalapeno slices. Serve fresh

Nutrition