Cornbread Salad I

Name: Cornbread Salad I
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 1 (16 ounce) package corn bread mix; 10 slices bacon; 1 (1 ounce) package ranch dressing mix; 1 1/2 cups sour cream; 1 1/2 cups mayonnaise; 2 (15 ounce) cans pinto beans, drained; 3 tomatoes, chopped; 1 cup chopped green bell pepper; 1 cup chopped green onion; 2 cups shredded Cheddar cheese; 2 (11 ounce) cans whole kernel corn, drained

⏱️ Ready in 40 min 🥄 Prep 20 min 🔥 Cook 20 min 👥 12 servings 👁️ 1 views

Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

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🔗 Recipe adapted from AllRecipes

#Salad #Bread #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 20 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 623

% Daily Value*

Total Fat 41.9g 54%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1534mg 67%

Total Carbohydrate 48.4g 18%

Dietary Fiber 4.4g 16%

Total Sugars 7.6g

Protein 16g 32%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Prepare corn bread according to package directions.

Cool, crumble, and set aside.

Place bacon in a large deep skillet.

Cook over medium-high heat until evenly brown.

Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish.

Top with half the beans.

Layer the beans with half of the tomatoes, green bell pepper, and green onions.

Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture.

Repeat the layers.