When I first discovered cornbread salad, I was a major skeptic. It's honestly a weird mix of ingredients, served cold, and with ranch dressing? I was hesitant to try it, but I'm so glad I did because this is now a staple at potlucks and barbecues! The combination just works and it's fun to watch other people try this for the first time and become converts!
- 1 recipe cornbread see notes
- 1 cup mayonnaise
- 1 cup sour cream
- 4 ounces canned chopped green chiles
- 1 packet ranch seasoning mix
- 2 15 ounce cans pinto beans rinsed and drained
- 2 15 ounce cans whole kernel corn drained
- 3 medium tomatoes chopped
- 1 medium bell pepper chopped, any color
- 1 cup chopped green onions
- 1 pound bacon cooked and crumbled
- 2 cups shredded cheddar cheese
Crumble the cornbread into small pieces. Place half of the cornbread into a 9x13 baking dish.
In a small bowl, whisk together the mayonnaise, sour cream, green chiles, and ranch seasoning to combine.
Drop half of the dressing over the cornbread in small spoonfuls.
Top with half of the beans, corn, tomatoes, pepper, onions, bacon, and cheddar.
Repeat the layers.
Cover and refrigerate for 2 hours before serving.
My homemade cornbread is perfect in this recipe. Alternatively, bake up a box of Jiffy mix or buy a package of pre-made cornbread from your local grocery store bakery. You'll need a 9x9 pan's worth of cornbread.
This is best served the day it's made, but it will keep in the fridge for 3-4 days. The cornbread gets a bit mushy after day one.
Calories: 403kcal | Carbohydrates: 19g | Protein: 10g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 578mg | Potassium: 222mg | Fiber: 1g | Sugar: 6g | Vitamin A: 794IU | Vitamin C: 16mg | Calcium: 165mg | Iron: 1mg