Classic Cornbread Salad
This Cornbread Salad is the perfect Southern Summer food! It's the ideal meal prep potluck dish to impress family and friends.
Print Recipe
Ingredients
- 1 batch Cheesy Cornbread
- 2 15-ounce cans Pinto beans drained and rinsed
- 1 15-ounce can corn drained and rinsed
- 2 cups tomatoes chopped
- 1 cup green bell pepper chopped
- 1 cup green onions chopped
- 1 cup cooked bacon chopped (about 12 slices)
- 2 cups ranch dressing store bought or homemade
- 2 cups shredded cheddar cheese.
Instructions
- Crumble your cooked cornbread, then set aside.
- In a 3 quart glass bowl (or 2 smaller bowls if you want to divide this into two salad) layer the cornbread, beans, corn, chopped vegetables, ranch dressing, shredded cheese and bacon.
- Repeat the layers until all the ingredients have been used. Be sure to salt and pepper the dish to taste for the best flavor.
- Cover and chill the salad at least 2 hours before serving.
Notes
You can use your favorite cornbread recipe, I use this one.
Nutrition
Serving: 1.25 cups | Calories: 290kcal | Carbohydrates: 29g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 32mg | Sodium: 583mg | Fiber: 4g | Sugar: 3g
Servings: 14 servings
Calories: 290kcal