READY IN ABOUT 2¾ hrs

Cornbread Salad

Read Reviews (74)

"A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe." — PRINCIPALCOLE

Directions

Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 2 hrs 40 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 08, 2011

The trick to this dish is giving it a try! I've made it many times as a side for bbq, but it is almost a meal in itself. Great with cold sliced ham too. Now I just usually make plain cornbread, may throw in the can of chiles or maybe not. There are plenty of other things going on so to me the extras in the cornbread are not essential. Tips: Mix up your dressing in advance, add the beans and allow the mixture to meld for a couple of hours in the fridge. It seems to make the dish more flavorful. If you're going to the trouble to put this together, make the dressing as stated! Bottled ranch---noooo! It's too wet and just does not have the creamier texture and tang you'll get by using sour cream. Cut the cornbread into tiny cubes before removing it from the pan. Makes for a better for presentation and it holds up longer. Once layered, this still needs more than 2 hours in order to reach max flavor---more like 6-8 or overnight, covered, in the fridge. Yummy!

—AskGramma

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Most Helpful Critical Review

Dec 29, 2010

it was okay fro me...expected more flavor i guess... everyone else liked it okay... it wasn't bad but it wasnt great..wont make it again.

—luvsacco

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87 Ratings

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Mar 31, 2006

This is awesome!! And I make this so often that I don't actually need the recipe anymore. I leave out the bacon (just because it's a pain to deal with) and instead of layering I just mix everything together and I add a small layer of shredded cheese on top. It looks wonderful and it tastes even better! Thanks for a great recipe!!

—Jen

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Jul 25, 2006

This was a huge hit at our gathering. I'm not a big fan of pinto beans so I put substituted them for black beans instead. The tomatoes, peppers & green onions weren't mentioned in the directions so I just mixed them in with the corn and it was WONDERFUL!!

—MWIESEHAN

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Nov 16, 2005

fun, colorful, and delicious yet unique.

—GFIGG

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Nov 14, 2007

I found that the amounts of cumin, oregano, and sage in the corn bread is so little you can't taste it through all the other ingredients. Tried doubling them, but still didn't notice, so I save myself the trouble and omit it. This is a wonderful salad, unique flavors, great for potlucks. Makes huge amount, I often half it still using most of the corn bread.

—Wendy

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May 28, 2007

This recipe was a hit!I took it to a picnic and everyone raved.I was a little hesitant at first but it was very good.I bought a pre made cornbread from the bakery at the supermarket and also bought already cooked bacon because I was in a hurry and everything turned out perfect.This recipe made a lot so I took the leftovers home and the next day took the rest to another party and it tasted just as good.I will certainly make this again.

—lisa228

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Nov 22, 2006

i take this salad to just about every outing i go to. one woman stood by my pan until i claimed it just so she could get the recipe.

—bijou

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Nutrition

Calories
460 kcal
23%

Carbohydrates
33.3 g
11%

Cholesterol
44 mg
15%

Fat
30.7 g
47%

Fiber
4.9 g
20%

Protein
14.5 g
29%

Sodium
1256 mg
50%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cornbread Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 460
Calories from Fat: 276

% Daily Value *
Total Fat 30.7g 47 %
Saturated Fat 10.3g 51 %
Cholesterol 44mg 15 %
Sodium 1256mg 50 %
** Potassium 451mg 13 %
Total Carbohydrates 33.3g 11 %
Dietary Fiber 4.9g 20 %
Protein 14.5g 29 %
** Sugars 4.7g
** Vitamin A 17 %
Vitamin C 38 %
Calcium 31 %
Iron 24 %
** Thiamin 18 %
** Niacin 30 %
** Vitamin B6 18 %
** Magnesium 15 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.