Cornbread Salad

Chef Linda

Perfect for a church social or holiday gathering

Yield: 10-12 servings

Ingredients

1 pkg. (16 oz) cornbread mix or 2 (8 oz) Jiffy cornbread mixes (and ingredients needed to bake it)
1 pkg. (4 oz) Ranch dressing mix
1 Tablespoon granulated sugar
1-1/2 cups sour cream
1-1/2 cups mayonnaise
2 cans (15 oz.) pinto beans, rinsed and drained
3 tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 bags (12 oz.) frozen kernel corn
10-12 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

Directions:

Prepare cornbread according to package directions. Cook, crumble, and set aside.

Whisk the dressing mix and sugar with the sour cream and mayo.

Place half of the cornbread crumble in the bottom of a 9 x 13 casserole dish or sided serving dish. Top with half of each of the beans, tomatoes, green pepper, green onions, corn and bacon. Dollop half of the dressing mixture on top, then repeat layers.

Top with the cheddar cheese, cover and chill at least 3 hours before serving!

Nutrition Facts

Yield: 10-12 servings

Approximate Nutrient Content per serving:

Calories: 437.5
Calories From Fat: 162
Total Fat: 18.9 g
Saturated Fat: 5.6 g
Cholesterol: 32.6 mg
Sodium: 727.7 mg
Total Carbohydrates: 55.5 g
Dietary Fiber: 7.3 g
Sugars: 7.1 g
Protein: 13.9 g

Based on 12 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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