Description
This Cornbread Salad is a vibrant, layered dish combining savory cornbread cubes with fresh vegetables, creamy ranch dressing, and crispy bacon. Perfect for potlucks, family gatherings, or as a hearty side, it offers a delightful mix of textures and flavors that everyone will love.
Ingredients
Scale
Cornbread
- 16 oz. cornbread mix
Dressing
- 1 cup sour cream (or Greek yogurt)
- 1 cup mayonnaise
- juice of 1 lime
- 1 packet ranch seasoning (or 1 oz homemade ranch seasoning)
Salad Ingredients
- 2 cans pinto beans (15 oz. each, rinsed and drained)
- 2 bell peppers (any color, diced)
- 2 cans corn (15 oz. each)
- 1 pint grape tomatoes (halved)
- 1 lb. bacon (cooked, turkey bacon optional for lighter version)
- 3 cups shredded cheddar cheese
- 5 green onions (chopped)
Instructions
- Prepare Cornbread: Follow the package directions to prepare the cornbread mix. Allow the cornbread to cool completely, then cut it into 1-inch cubes.
- Make Dressing: In a bowl, whisk together the sour cream, mayonnaise, lime juice, and ranch seasoning until the mixture is smooth and well combined.
- Layer Salad: In a large glass bowl or dish, start layering half of the cubed cornbread, pinto beans, diced bell peppers, corn, grape tomatoes, bacon crumbles, shredded cheddar cheese, and chopped green onions. Repeat the same layering sequence, but this time spread all of the ranch dressing between the layer of tomatoes and bacon crumbles to ensure even coverage.
- Chill and Serve: Place the assembled salad in the refrigerator and chill for at least an hour before serving. This allows the flavors to meld and the dressing to soak into the layers.
Notes
- Use turkey bacon for a lighter, lower-fat option.
- Greek yogurt can replace sour cream for a tangier flavor and added protein.
- Prepare cornbread a day ahead to save time and ensure it’s fully cooled before cubing.
- For a gluten-free version, use gluten-free cornbread mix.
- This salad is best served chilled and tastes great the next day as well.
