Description
This Cornbread Salad is a flavorful mix of creamy dressing, hearty cornbread, and vibrant veggies. Perfect for gatherings or a hearty meal any time.
Ingredients
Scale
- 16 oz. cornbread mix
- 1 cup sour cream (or Greek yogurt)
- 1 cup mayonnaise
- Juice of 1 lime
- 1 packet ranch seasoning (or 1 oz homemade ranch seasoning)
- 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, use turkey bacon for a lighter option)
- 3 cups shredded cheddar cheese
- 5 green onions (chopped)
Instructions
- Bake the cornbread according to package instructions and cut it into cubes once cooled.
- Whisk together sour cream, mayonnaise, lime juice, and ranch seasoning until smooth.
- Layer half of each ingredient in a large bowl: cornbread, beans, bell peppers, corn, tomatoes, bacon, cheese, and green onions.
- Add ranch dressing between the layers and repeat with the remaining ingredients.
- Cover and chill in the refrigerator for at least an hour before serving.
Notes
Make it ahead of time for better flavor; the salad can be prepared a day in advance without the dressing.
Store leftovers in an airtight container for up to 3–5 days in the fridge.
Adjust ingredients based on your personal taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg