Cornbread Salad
With crispy bacon, lots of cornbread, creamy ranch, beans, veggies, and cheese, this layered cornbread salad recipe is guaranteed to be a hit.
Servings: 12 servings
Calories: 808kcal
Cost: $15
Equipment
- trifle bowl
Ingredients
- 1 lb bacon cooked and crumbled
- 4 cups baked cornbread cubed
- 1 1 oz packet Ranch seasoning
- 1 ½ cups sour cream
- 1 ½ cups mayonnaise
- ½ teaspoon smoked paprika
- 2 15 oz cans pinto beans, drained and rinsed
- 2 cups grape tomatoes cut in half horizontally
- ½ red onion diced
- 1 cup green bell pepper chopped
- 2 cup green onions chopped
- ½ cup cheddar cheese grated
- ½ cup monterey jack cheese grated
- 2 cups frozen corn thawed
Instructions
- In a small bowl, whisk together the Ranch seasoning, sour cream, and mayonnaise. Set aside.
- Lightly crumble half of the cornbread in the bottom of a large trifle dish. Layer with half of the pinto beans, half of the tomatoes, half of the red onion, half of the bell pepper, half of the green onion, half of the cheddar, half of the bacon, and half of the corn.
- Top with half of the dressing mixture and repeat all layers once more.
- Cover and chill until ready to serve. Enjoy!
Nutrition
Calories: 808kcal | Carbohydrates: 67g | Protein: 18g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 1341mg | Potassium: 640mg | Fiber: 7g | Sugar: 16g | Vitamin A: 887IU | Vitamin C: 20mg | Calcium: 259mg | Iron: 3mg