READY IN ABOUT 2¾ hrs

Cornbread Salad I

Sponsor

Read Reviews (126)

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

Directions

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

Kitchen-Friendly View

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

Reviews More Reviews

Most Helpful Positive Review

Nov 17, 2004

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

—GROWERGIRL

See full review »

Most Helpful Critical Review

Dec 15, 2004

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 there were way too many beans. This recipe made an awful lot of it and it didn't go anywhere. Unfortunately, it also didn't impress my roommate to whom I brought it all home. I didn't give it one star because it wasn't inedible, it just wasn't good. This one won't come out of my kitchen again.

—Caliope

See full review »

145 Ratings

See other versions of this recipe!

Sep 04, 2004

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 green - try roasting them first for extra flavor. I always make it a day ahead - it improves with more time in the fridge. The recipe holds up very well to modification -- add marinated artichoke, fresh basil leaves, pine nuts and substitute salami and romano (instead of bacon and chedder) for an Italian twist. Spice it up with roasted chipotle or jalapeno peppers - don't be afraid of trying other cheeses - smoked gouda or crumbled blue are delicious substitutions.

—KENNYT

See full review »

Oct 25, 2004

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 reduced the mayonnaise to one cup and found that to be just fine. There was enough dressing, even with that reduction. I also took some other reviewers suggestion and just mixed everything together. I was taking it to a parish picnic and thought it would be easier that way. I would probably do that again in the future. Some reviewers said they thought it was better the second day, but I did not. I thought it was a little too moist, probably because the juice from the tomatoes was released. I highly recommend this for a different and tasty salad.

—Mallinda

See full review »

Oct 09, 2003

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

—schmerna

See full review »

Oct 09, 2005

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 onions and added 1 can of rotel (drained). I was very surprised at how good this was. This would be a perfect side dish at a picnic, BBQ, or any kind of warm weather get together. Will Definately make again just not as much as it does make a rather large amount. Next time I might spice it up with some chili powder or cayenne pepper added to the dressing. Might also drain the rotel into that dressing to help with the flavor more also. Thanks for this recipe my mom is glad to have it also!

—Shane B.

See full review »

Oct 09, 2003

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.

—PAULDI

See full review »

Nov 28, 2004

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 the longer it chills, the better it tastes!

—JABOOLI

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Texas Ranch Potato Salad

Spaghetti Salad II

Jalapeno Ranch Salad Dressing

Cornbread Salad

Unbelievably Easy and Delicious Vegetarian Chili

Taco Soup III

Mexican Cornbread Salad

Vegetable Pizza II

Hearty Ranch and Bacon Potato Soup

Tortilla and Bean Soup

Nutrition

Calories
623 kcal
31%

Carbohydrates
48.4 g
16%

Cholesterol
52 mg
17%

Fat
41.9 g
65%

Fiber
4.4 g
17%

Protein
16 g
32%

Sodium
1534 mg
61%

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

Nutritional Information

Cornbread Salad I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 623
Calories from Fat: 377

% Daily Value *
Total Fat 41.9g 65 %
Saturated Fat 13g 65 %
Cholesterol 52mg 17 %
Sodium 1534mg 61 %
** Potassium 441mg 12 %
Total Carbohydrates 48.4g 16 %
Dietary Fiber 4.4g 17 %
Protein 16g 32 %
Sugars 7.6g
** Vitamin A 20 %
Vitamin C 29 %
Calcium 37 %
Iron 27 %
** Thiamin 17 %
** Niacin 30 %
** Vitamin B6 21 %
** Magnesium 14 %
** Folate 51 %

* 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.