Cornbread Salad I

Cornbread Salad I

Made  times
Rosemarie 0

"Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 40 m servings 623 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 41.9 g
  • 65%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1534 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Prepare corn bread according to package directions. Cool, crumble, and set aside.
  2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. Whisk together the dressing mix, sour cream, and mayonnaise.
  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.


  1. 156 Ratings

Most helpful positive review

I use a large bottle of ranch dressing (any flavor) instead of mixing up the mayo, sour cream, and dry ranch.

Most helpful critical review

Whether or not a dish is my favorite, generally I'll get a few compliments on it from people whose tastes are different... no one cared for this one. It was just kind of dry and boring, and the...

I use a large bottle of ranch dressing (any flavor) instead of mixing up the mayo, sour cream, and dry ranch.

On a lark, I made this "odd-ball" recipe for a pot-luck at work. It was an absolute hit! I've since made it a number of times. Makes a great side for chili. I use ripe peppers instead of gre...

It sounds really strange, but this is a great salad. I've made it twice. The first time I followed the recipe exactly, and I thought the mayonnaise taste was too strong. The second time I red...

I added some lettuce and omitted the mayo and bacon. A big hit.

My mom told me about this dish and I found the recipe. When I read the ingredients I was kind of hesitant, but I made it anyways with a bit of a change. I omitted the tomatoes, peppers, and onio...

I made this recipe for the first time last summer for a family bar-be-que; not only was it pretty, it got rave reviews! Even my mom & sister [who both hate beans] were impressed! I find that t...

Absolutely the best salad recipe ever! Everytime I make it, there aren't any leftovers and everyone asks for the recipe. You won't go wrong with this one.

It does sound a little odd, but this salad is very good! Another plus is that by using lite versions of the mayonaise, sour cream and cheddar cheese, and omitting the bacon, you can cut back on...

Excellent. Used as part of a Mexican Night themed dinner for a group of 80. Since it was winter, I used canned tomatoes with jalepanos, onion and green pepper...definately made the result less...

From around the web