Cornbread Salad

This crowd-pleasing cornbread salad with bacon, bell peppers, and corn is quite unique but tastes great!

Print Recipe

Prep Time 20

Cook Time 30

Total Time 2 50

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 7440.6 kcal

Equipment

1 8x8 inch Baking Pan
1 Large Mixing Bowl For cornbread
1 Large Skillet For bacon
1 Medium Mixing Bowl For dressing
1 Whisk

Ingredients

Main

cooking spray
1 16 ounce package cornbread mix
1 ½ cups water
10 slices bacon
1 ½ cups sour cream
1 ½ cups mayonnaise
1 1 ounce package ranch dressing mix
2 15 ounce cans pinto beans, drained
3 ripe tomatoes chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 11 ounce cans whole kernel corn, drained
2 cups shredded Cheddar cheese

Instructions

To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.
Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving. fabeveryday

Notes

For optimal flavor and texture, ensure the cornbread is completely cooled before crumbling; this prevents a soggy base. Cook the bacon until very crisp, as its crunch provides a vital textural contrast. Drain bacon thoroughly on paper towels to avoid excess grease in the salad. When layering, aim for even distribution of each component to ensure every spoonful offers a balanced bite. Chilling for the full two hours is crucial—it allows the flavors to meld beautifully and the salad to set, making it easier to serve. Consider baking your cornbread a day ahead to save time and ensure it's perfectly cooled.