CORNBREAD SALAD

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Cornbread Salad image

Even if you're not a fan of cornbread, this salad will surprise you. I never have any left over and am always asked for the recipe. You can make this your own by trading out vegetables.

Provided by Staci Cakes

Categories     Other Salads

Time 30m

Number Of Ingredients 14

CORNBREAD
1 box jiffy corn muffin mix
RANCH DRESSING
1 pkg hidden valley ranch buttermilk dressing/dip mix
1 c sour cream
1 c real mayo
SALAD
1/2 c red onion, diced
1/2 c green pepper, chopped
2 large tomaotes, seeded and chopped (i use grape tomatoes, sliced)
1 can(s) sweet whole corn, rinsed and well drained
1 can(s) petite english peas, rinsed and well drained
2 c sharp cheddar cheese, shredded
1 pkg real bacon bits

Steps:

  • 1. DRESSING - Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.
  • 2. CORNBREAD - Prepare cornbread per package instructions. Set aside to cool.
  • 3. LAYERING THE SALAD - Crumble 1/2 of the cornbread in the bottom of a trifle or clear glass bowl. Next layer with 1/2 of the corn, peas, onions, green peppers, and tomatoes. Spread 1/2 of the ranch mixture over vegetables. Sprinkle 1 cup of cheese over the ranch layer. Top cheese with 1/2 of the bacon bits. Layer again as stated above, using the remaining ingredients.
  • 4. Cover and refrigerate overnight before serving. The colder the better.

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