CORNBREAD SALAD

CORNBREAD SALAD
INGREDIENTS

Dressing

• 1 cup mayonnaise
• 1 cup sour cream
• 1 package (1 ounce) ranch seasoning mix
• cornbread
• 1 box (8.5 ounces) Jiffy Corn Muffin Mix
• 1 egg
• ⅓ cup milk
• ⅓ cup sour cream

salad

• 1 red bell pepper, seeded and diced
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15.14 ounces) sweet corn, drained
• 1 medium-sweet onion, finely chopped
• 3 large tomatoes, chopped
• 2 cups grated Cheddar cheese
• 8 slices bacon, cooked until crispy and crumbled
• 2 green onions, sliced ​​

INSTRUCTIONS

Preheat oven to 400 degrees. Grease a 20 x 20 cm baking dish.
Combine mayonnaise, sour cream, and ranch seasoning packet in a medium bowl.Cover with plastic wrap and store in the refrigerator.
In a medium bowl, stir together corn muffin mix, egg, milk and sour cream. Stir until well combined, then pour into the prepared pan and bake until golden brown, 15 to 20 minutes. Set the pan on a rack to cool while you chop the vegetables.
Cut the cornbread into 1-inch squares and place them in the bottom of a small plate or clear bowl.Top with red bell pepper, pinto beans, corn kernels, onions and tomatoes. Using a spatula or the smooth bottom of a large spoon, spread the ranch dressing over the top. Top with cheddar cheese, bacon and scallions. Cover with plastic wrap and refrigerate until ready to serve or up to 10 hours.

NOTES

Make the cornbread up to 2 days in advance.I grease the cornbread baking dish with shortening, but butter works too.
Pinto beans can be replaced with red or black beans.
You can use any color pepper you want. Any red, yellow, orange, or green peppers will work.
If you have time, make homemade ranch dressing.It’s incredibly delicious and makes the salad so much better.
Use your favorite homemade cornbread recipe instead of Jiffy cornbread or try mine.
This salad is very forgiving about which layer goes where, so don’t worry.
If desired, combine in a large bowl and season with kosher salt and freshly ground black pepper.

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