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Old Fashioned Cornbread Salad

Layered with fresh summer ingredients like tomatoes, pinto beans, bacon, corn, cheese, and Jiffy cornbread mix, this Old Fashioned Cornbread Salad is a beautiful side dish for your next family reunion or potluck.
Servings: 12 servings
Chef Alli
5 from 2 votes
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Prep Time 30 minutes
Total Time 30 minutes

Ingredients
 

  • 2-3 cups crumbled cornbread (from 1 Jiffy corn bead mix, baked according to package directions and cooled) may substitute 6 purchased cornbread muffins
  • 12 slices bacon, cooked until crisp, crumbled
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 oz. package dry ranch salad dressing mix approx. 2 Tbs.
  • 4 Roma tomatoes, chopped
  • 15 oz. can pinto beans, drained and rinsed
  • 3 cups frozen sweet corn kernels, thawed
  • 1 medium sweet red pepper, membranes and seeds removed, diced
  • 1 bundle scallions, green and white parts both, chopped
  • 2-3 cups shredded cheddar cheese

Instructions
 

  • In a small bowl, combine the mayonnaise and sour cream and ranch dressing mix; stir until smooth and set aside.
  • In a large mixing bowl, combine the chopped tomatoes, pinto beans, corn, diced red pepper, and chopped green onions; reserve 1/2 cup to use as garnish.
  • Using a 3-4 quart glass serving bowl or trifle dish, layer half of the crumbled cornbread over the bottom; top with half of the vegetable mixture, half of the crumbled bacon, and and half of the cheese.
  • Spread half of the prepared sour cream mixture over the top of the cheese.
  • Repeat the layers once more, ending with the sour cream mixture on top.  Sprinkle the reserved 1/2 cup of vegetables over the top; garnish with a bit of shredded cheese.
  • Cover and chill the cornbread salad overnight or for 8-10 hours.
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