Lemon Poppy Seed Pound Cake

Tuesday, June 11, 2013

Cornbread Salad

Posted by: Lisa
A co-worker brought this to a work party and I was surprised at how much I loved it!  This may not be new to you , but it was new to me!  I made it for dinner last night and the family thought it was great.  (except 2 of the boys said the tomatoes had to go)  picky picky.  I varied the recipe slightly and will include those changes below.  
Great salad for summer!

source:  Hometown recipes From Eva Mae Clark

1 8.5 oz package cornbread mix (I used Jiffy)
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 c green pepper, chopped
1/2 c sweet red pepper, chopped (I didn't use those)
1/2 cup onion, chopped (I used green onions)
3 large tomatoes, diced
1 16-oz can pinto beans, drained (I used black beans)
2 cups fresh or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled


  • Bake the corn bread according to package directions and let cool.  Then crumble into small pieces
  • Combine ranch style dressing mix with the sour cream and mayonnaise
  • In small bowl, combine the beans, corn, tomatoes and onions


Spread 1/2 of the corn bread crumbs into the bottom of a glass bowl.  Then spread 1/2 of the bean/corn mixture.  Top that with 1/2 the cheese and then 1/2 the dressing then 1/2 the bacon.  Repeat!  

If you have a trifle bowl, use that.  This salad looks really inviting with the layers visible.  For serving, just dig down deep to make sure all layers are scooped up!  And Enjoy.

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