Cornbread  Salad

Whether served in a trifle bowl for a lovely presentation or tossed in a big glass bowl for easy serving, cornbread salad comes together quickly and has a delicious combination of flavors.


- Cornbread - Bacon - Tomatoes - Scallions - Cheddar cheese - Pinto beans or black beans - Corn kernels - Mayonnaise - Sour cream - Ranch dressing

Step 1

Cut cornbread into 1-inch cubes and set aside. In a medium frying pan, cook bacon until crisp. Transfer to a paper towel-lined plate to cool, then cut or crumble into bite-sized pieces.

Step 2

Combine diced tomatoes and thinly sliced scallions in a medium bowl. Rinse and drain the canned beans and corn.

Step 3

Prepare the dressing in a small bowl by whisking together mayo, sour cream, and ranch dressing.

Step 4

In the bottom of a large bowl, layer the cornbread pieces, then the tomatoes and scallions, beans and corn, then top with the dressing mixture.