Cornbread Salad

This week I’ll be sharing salad recipes with you. All of these are perfect for Labor Day cookouts or just any excuse you can find to have a not-so-good-for-you salad.

I call this salad a New Classic because it hasn’t been in the family recipe box for a great number of years but it quickly became a favorite. It doesn’t sound all that great and really doesn’t look that great either when you dip out a serving as you can see from the picture below. But don’t judge until you try it…and it does look quite nice in a trifle dish.

Cornbread Salad


1 (8.5 oz) pkg cornbread muffin mix ( I use Jiffy, see note below)
1 (1 oz) envelope Ranch dressing mix
1 cup mayonnaise or Miracle Whip
1 (8 oz) container of sour cream
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 (16 oz) cans pinto beans (drained and rinsed)
2 (14 oz) cans whole kernel corn (drained and rinsed)
2 cups shredded cheddar cheese
10 slices bacon, cooked, cooled and crumbled

Prepare cornbread according to package directions. Let cool.

Mix mayonnaise, sour cream and dressing mix together. Set aside. Combine tomatoes, peppers and onions. Crumble half of cornbread into 3 quart salad bowl or trifle dish. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layer. Cover and chill for at least 3 hours. Can be made ahead of time and tastes great the next day.

Note: Normally, I don’t like cornbread mixes like Jiffy and prefer to make my own. However, for this salad, I think the sweetness of the Jiffy mix works well with the Ranch dressing and the vegetables.


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