BACK HOME CORNBREAD SALAD - THE FARMWIFE FEEDS

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Back Home Cornbread Salad - The Farmwife Feeds image

I love that this is called Back Home Cornbread Salad because it is from my hometown church cookbook! It is a layered salad that is beautiful but so so good. A recipe that will fascinate people but it super easy to put together.

Provided by @MakeItYours

Number Of Ingredients 11

1 (16 ounce) package cornbread mix or remade cornbread
1 (1 ounce) package Ranch dressing mix
1½ cups sour cream
1½ cups mayonnaise
2 (15 ounce) cans pinto beans, drained and rinsed
3 tomatos, diced
1 cup chopped green pepper
1 cup chopped green onion
1 cup shredded cheddar cheese
1 pound bacon, cooked and crumbled
2 (11 ounce) cans whole kernel corn, drained

Steps:

  • Prepare cornbread according to package directions, set aside to cool
  • Whisk together the salad dressing mix, sour cream and mayonnaise
  • Crumble half the cornbread in the bottom of a large serving dish - clear big bowl works great for presentation
  • Layer half of all remaining ingredients
  • Top with half of the salad dressing
  • Repeat layering with remains ingredients
  • Garnish as desired
  • Cover and chill 2 to 3 hours before serving
  • Can be made a day ahead of time as well

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