Name: Cornbread Salad
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cooking spray -; Corn bread mix - 1 (16 ounce) package; Water - 1 ½ cups; Bacon - 10 slices; Sour cream - 1 ½ cups; Mayonnaise - 1 ½ cups; Ranch dressing mix - 1 (1 ounce) package; Pinto beans, drained - 2 (15 ounce) cans; Tomatoes, chopped - 3; Chopped green bell pepper - 1 cup; Chopped green onion - 1 cup; Whole kernel corn, drained - 2 (11 ounce) cans; Shredded Cheddar cheese - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cornbread Salad

1. Cooking spray -

2. Corn bread mix - 1 (16 ounce) package

3. Water - 1 ½ cups

4. Bacon - 10 slices

5. Sour cream - 1 ½ cups

6. Mayonnaise - 1 ½ cups

7. Ranch dressing mix - 1 (1 ounce) package

8. Pinto beans, drained - 2 (15 ounce) cans

9. Tomatoes, chopped - 3

10. Chopped green bell pepper - 1 cup

11. Chopped green onion - 1 cup

12. Whole kernel corn, drained - 2 (11 ounce) cans

13. Shredded Cheddar cheese - 2 cups

How to cook deliciously - Cornbread Salad

1. Stage

Make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.

2. Stage

Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.

3. Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.

4. Stage

Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

5. Stage

Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.

6. Stage

Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.