Cornbread Salad I

Cornbread Salad I

by Gina Prescott 1 year ago
4.6 (10)
20 minutes
622.9 kcal
48.4 g carbs
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Description

Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

Ingredients
  • 1 (16 ounce) package corn bread mix
  • 10 slices bacon
  • 1 (1 ounce) package ranch dressing mix
  • 1 ½ cups sour cream
  • 1 ½ cups mayonnaise
  • 2 (15 ounce) cans pinto beans, drained
  • 3 tomatoes, chopped
  • 1 cup chopped green bell pepper
  • 1 cup chopped green onion
  • 2 cups shredded Cheddar cheese
  • 2 (11 ounce) cans whole kernel corn, drained
Directions
  1. 1. Prepare corn bread according to package directions. Cool, crumble, and set aside.
  2. 2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. 3. Whisk together the dressing mix, sour cream, and mayonnaise.
  4. 4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Nutrition Facts
serving: 12 servings
calories: 622.9 kcal
carbohydrates: 48.4 g
protein: 16 g
saturated fat: 13 g
cholesterol: 52.3 mg
sodium: 1533.6 mg
fiber: 4.4 g
sugar: 7.6 g
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