Lunch
Cornbread Salad
Craving a taste of summer? Whip up this classic southern cornbread salad! Layers of sweet cornbread, creamy dressing, and fresh veggies take sweet and savory to a whole new level.
INGREADIENT
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1 envelope ranch salad dressing mix
- 3 large tomatoes, seeded and chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 cup thinly sliced green onions, divided
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 10 bacon strips, cooked and crumbled
- 3-1/2 cups frozen corn, thawed
Direction
- Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool.
- Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions.
- In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours
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