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Cornbread Salad

Servings 6 servings


  • 1 16-ounce package cornbread mix
  • 10 slices bacon
  • 1 ½ cup sour cream
  • 1 ½ cup mayonnaise
  • 1 1-ounce package ranch dressing mix
  • 2 cans pinto beans or red kidney beans rinsed and drained
  • 3 large tomatoes chopped
  • 1 large green bell pepper finely chopped
  • 1 cup green onions chopped
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups whole corn drained


  • Mix cornbread according to directions on package. Bake and allow to cool.
  • Fry bacon. Place on paper towels to drain. Crumble the cooled bacon into small pieces.
  • Mix sour cream, mayo, and dressing mix in a bowl; set aside.
  • In a large bowl crumble half the cornbread, beans, tomatoes, pepper, and onion together.
  • In a trifle or clear bowl add the first crumbled layer (around ⅓ of the mix, reserving the remaining for 2 more layers).
  • Follow with layers of cheese, corn, bacon, and cover with a layer of dressing mixture.
  • Repeat for 2 more layers, ending with the dressing. Garnish with shredded cheese.
  • Cover and chill for 10–12 hours.