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–+ servings
A vibrant, layered cornbread salad served in a glass trifle dish, featuring colorful layers of crumbled cornbread, pinto beans, corn, tomatoes, bell peppers, green onions, shredded cheese, crispy bacon, and creamy ranch dressing, garnished with green onions and bacon crumbles on top.

Back Home Cornbread Salad

Published by Jent
a flavorful and visually stunning dish perfect for potlucks, family gatherings, or any occasion. Made with layers of crumbled cornbread, creamy ranch dressing, pinto beans, fresh veggies, crispy bacon, and shredded cheddar cheese, this salad is as easy to make as it is delicious. Prepare it ahead of time for a stress-free, crowd-pleasing recipe everyone will love!
4.81 from 26 votes
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Servings 10 people
Calories 566 kcal

Ingredients
  

  • 1 16 ounce package cornbread mix or pre-made cornbread
  • 1 1 ounce package Ranch dressing mix
  • 1 1/2 cups sour cream
  • 1 1/2 cups mayonnaise
  • 2 15 ounce cans pinto beans, drained and rinsed
  • 3 tomatos diced
  • 1 cup chopped green or red 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

Instructions
 

Prepare the Cornbread

  • Bake the cornbread according to the package instructions, or use pre-made cornbread. Allow it to cool completely before crumbling into bite-sized pieces.

Make the Dressing

  • In a medium bowl, mix the ranch dressing packet, sour cream, and mayonnaise until smooth. Set aside.

Layer the Salad

  • In a large trifle dish or clear bowl, begin layering the ingredients:
  • First Layer: Crumble half of the cornbread evenly across the bottom.
  • Second Layer: Add half of the pinto beans, spreading them evenly.
  • Third Layer: Scatter half of the diced tomatoes.
  • Fourth Layer: Add half of the chopped bell peppers.
  • Fifth Layer: Sprinkle half of the green onions.
  • Sixth Layer: Add half of the drained corn.
  • Seventh Layer: Spread half of the ranch dressing mixture over the layers.
  • Eighth Layer: Sprinkle half of the shredded cheddar cheese.
  • Ninth Layer: Add half of the crumbled bacon.

Repeat the Layers

  • Repeat all the layers using the remaining half of each ingredient. Finish with the dressing on top, followed by cheddar cheese, bacon, and a sprinkle of green onions for garnish.

Chill and Serve

  • Cover the salad with plastic wrap and refrigerate for at least 2 hours to let the flavors meld. Serve chilled, and enjoy!

Nutrition

Serving: 1cupCalories: 566kcalCarbohydrates: 9gProtein: 11gFat: 54gSaturated Fat: 16gPolyunsaturated Fat: 19gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 79mgSodium: 647mgPotassium: 304mgFiber: 1gSugar: 4gVitamin A: 1250IUVitamin C: 26mgCalcium: 140mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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