Cornbread Salad

Cornbread Salad

One of my favorite recipes for lunch is Cornbread Salad.  It isn’t the most photogenic of recipes but once you taste it you won’t care what it looks like. I guess you could call it a Beauty and the Beast Salad.

Like Belle, I tried to dress it up with a rose.

But ultimately it really gets down to the taste and not the outward appearances.

“They” say that eating is a visual experience as well as a gustatory one.  I think this jumble of a salad would beg to differ.

Notice the green onions only on one end because I don’t like raw onions.  I also left out the green peppers because I’m not a fan of those either. Feel free to adjust this salad to suit you!  I did.

And for a total change, you can make this into a  spicy dish by substituting the regular cornbread, corn, and cheese for their spicy/Mexican counterparts. Dash on some additional red pepper and you will have a spicy salad fit for a beast.

Cornbread Salad

1 8-ounce package cornbread mix

1 16-ounce can beans, drained (black, pinto, navy, cannellini – you choose), drained

1 16-ounce can whole kernel corn, drained

1 cup sour cream

1 cup mayonnaise

1 package dry ranch dressing/dip mix (3 tablespoons dry)

6 slices bacon, cooked and crumbled (or omit for vegetarian) (or more for bacon lovers)

1 large tomato, diced

1 bunch green onions, diced

1 green pepper, diced

4 ounces shredded cheddar cheese (about 1 cup)

Bake cornbread according to package directions.  Allow to cool.  Crumble 1/2 of cornbread in bottom of rectangular dish.  Layer beans, and corn on top.  Mix sour cream, mayonnaise, and ranch, spread over corn and beans. Top with tomatoes, onion, green pepper, and 1/2 of bacon. Place the remaining 1/2 of cornbread on top.  Sprinkle with cheese and remaining bacon.

Print Friendly, PDF & Email

2 Responses to Cornbread Salad

  1. Merry Carol Cotton February 25, 2017 at 7:20 pm #

    Looks like a recipe I’d love to try….I even like the onions and green peppers!!!

    • Julie February 26, 2017 at 7:08 am #

      I like it with black beans, too. It’s a good make-ahead recipe and it travels well to a potluck. We have made this recipe a lot.

Leave a Reply