Cornbread is a popular item of soul food cuisine and has a long history in the United States. Corn was historically a staple ingredient for Native American, who taught early European settlers how to use the versatile food. This recipe for cornbread salad originates in Mississippi and has great flavor and a satisfying crunch.
Recipe Servings: 16
Prep Time
15 minutes
+ 3 hours resting
+ 3 hours resting
Cook Time
35 minutes
Total Time
3 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 (8.5 oz) package cornbread mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1 package dry ranch salad dressing mix
- 3 large tomatoes, deseeded and chopped
- ½ cup chopped red pepper
- ½ cup chopped green pepper
- 1 cup thinly sliced green onions, divided
- 2 cans (15 oz each) pinto beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 10 bacon strips, cooked crisp and crumbled
- 3½ cups corn (frozen, thawed)
Directions
- Make the cornbread according to directions on the box.
- Crumble the cornbread once it cools.
- Blend together sour cream, mayonnaise, and salad dressing mix in a medium sized bowl.
- Combine tomatoes, peppers, and ½ cup green onions in a separate bowl.
- Set out a large glass bowl, and layer into it half of each of the following ingredients: cornbread, pinto beans, tomato mixture, cheese, bacon, corn, and the sour cream-mayonnaise dressing.
- Repeat layers with the rest of the ingredients.
- Top with remaining scallions.
- Refrigerate for 3 hours before serving.
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