This cornbread salad is perfect for parties or potlucks. Sweet corn and cornbread are a nice contrast to the tangy, thick ranch dressing. Cherry tomatoes, bell peppers, and onions add a pop of freshness. Bacon and cheese add a savory touch. When the layers are combined, each bite is fantastic. It is a great side dish for summer. This salad is a refreshing side dish or simply on its own. For a change, add 2 cans of pinto beans (drained). I sometimes mix all ingredients together instead of layering. Feel free to add/delete ingredients.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Salads Yield: 6 Servings
Ingredients :
- 1 package(s) Jiffy cornbread mix (8.5 oz)
- 1 package(s) Hidden Valley Ranch salad dressing mix (1 oz)
- 1 cup(s) sour cream
- 1 cup(s) mayonnaise
- 2 cup(s) sliced cherry tomatoes
- 1 - green bell pepper, chopped
- 1/2 cup(s) diced purple onion
- 2 cup(s) shredded sharp cheddar cheese
- 2 can(s) whole kernel corn, drained (15.25 oz each)
- 3 tablespoon(s) sweet pickle relish
- 1 package(s) real bacon bits (optional)
Intructions :
- Prepare cornbread mix according to package directions. Cool and crumble
- Stir together salad dressing mix, sour cream, and mayonnaise until well blended. Set aside
- Gently toss together tomatoes, bell pepper, and onion
- Add half of the crumbled cornbread to the bottom of a serving dish
- Add half of the tomato mixture
- Add half of the cheese and bacon
- Add half of the corn and sweet relish
- Spread the reserved dressing
- Repeat the layers ending with the bacon and cheese.
Rated 5/5 based on 70 Reviews
Keyword : recipe-American-Other Salads-Bake