Break out your trifle bowl! This savory layered salad is easy to make, great for large gatherings, and easily modified to your tastes.
PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
7-Layer Cornbread Salad
Break out your trifle bowl! This savory layered salad is easy to make, great for large gatherings, and easily modified to your tastes.
Ingredients
- Prepared cornbread
- 10 bacon slices cooked and crumbled
- 1½ cups sour cream
- 1½ cups mayonnaise
- 1 package ranch dressing mix
- 2 15-ounce cans pinto beans, drained
- 3 tomatoes chopped
- 1 cup green red, or orange bell pepper, chopped
- 1 cup green onion chopped
- 2 11-ounce cans whole kernel corn, drained
- 2 cups cheddar cheese shredded
Instructions
- Preheat oven to 425°.
- Crumble cornbread and set aside.
- Place bacon on a baking sheet lined with aluminum foil or parchment paper. Bake until bacon is crisp. Drain bacon slices on paper towels.
- Whisk sour cream, mayonnaise, and dressing mix together.
- Place half of crumbled cornbread in bottom of a glass trifle bowl. Evenly layer with half of pinto beans, half of tomatoes, half of peppers, half of green onions, half of corn, 1 cup of cheese, half of bacon, and half of sour cream mixture. Repeat the layers.
- Cover and chill at least 2 hours before serving.
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