Name: Cornbread Salad
Yield: 8 servings
Cuisine: American
Ingredients: 16 oz. cornbread mix; 1 cup sour cream (or Greek yogurt); 1 cup mayonnaise; juice of 1 lime; 1 packet ranch seasoning (or 1 oz homemade ranch seasoning); 2 cans pinto beans (15 oz. each, rinsed and drained); 2 bell peppers (any color, diced); 2 cans corn (15 oz. each); 1 pint grape tomatoes (halved); 1 lb. bacon (cooked, use turkey bacon for a lighter option); 3 cups shredded cheddar cheese; 5 green onions (chopped)

Instructions

8 steps

Bake

Prepare the cornbread mix according to package directions. Once cooled, slice the cornbread into 1-inch cubes.

Whisk

In a bowl, whisk together the sour cream, mayonnaise, lime juice, and ranch seasoning until smooth.

Layer

In a large glass bowl or dish, layer: ½ of the following: cornbread cubes, pinto beans, bell peppers, corn, tomatoes, bacon crumbles, cheese, and green onions. Repeat the layers once more, but layer all of the ranch dressing between the tomatoes and bacon crumbles.

Serve

Chill in the refrigerator before serving.

Progress

0 / 8 steps

Cornbread Salad

Ingredients

Instructions

Nutrition

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