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 For baking the cornbread
1 Large Skillet For cooking the bacon
2 Mixing Bowls One large for cornbread/salad, one medium for dressing
1 Whisk For combining dressing ingredients
1 Large Serving Dish For assembling and chilling the salad

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 the cornbread, avoid overmixing to ensure a tender crumb; over-mixing develops gluten, leading to a tough texture. Ensure the cornbread cools completely before crumbling to prevent it from becoming gummy. When cooking bacon, achieve a consistent crispness, then drain thoroughly on paper towels to remove excess fat, which can make the salad greasy. Uniformly chop your vegetables (tomatoes, bell pepper, green onion) for a cohesive texture and appealing presentation in each bite. The dressing can be prepared in advance to allow flavors to meld. When layering, aim for distinct, even strata for a visually attractive salad. Proper chilling for at least 2 hours is essential for the flavors to fully integrate and for the salad to firm up, making serving easier. Consider adding a pinch of smoked paprika to the dressing for depth or a finely diced jalapeño for a subtle kick.