Cornbread Salad

This southern style layered salad will be a hit at your next party.

Course Salad, Side Dish

Cuisine American, southern, Western

Prep Time 15

Chilling Time 3

Total Time 3 15

Servings

Calories 1719kcal

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.
Combine diced tomatoes and thinly sliced scallions in a medium bowl. Rinse and drain the canned beans and corn.
Prepare the dressing in a small bowl by whisking together mayo, sour cream, and ranch dressing.
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. Finish by adding the cheese and bacon bits.
Cover and chill the salad in the fridge for about 3 hours.
When ready to serve, remove from fridge and toss well.

If making cornbread for this recipe, allow it to cool completely before adding it to the salad.
Prepare the cornbread up to 2 days in advance.
Use leftover cornbread if desired.
You can use crumbled cornbread instead of cutting it into squares.
Refrigerate this salad for at least 3 hours before serving.
Serve in a trifle dish or toss for easy service.
Layer the salad in any order that you prefer.
This salad serves 6, but the ingredients can easily be doubled.
Just before tossing, season with salt and pepper.
Storage - keep leftovers in an airtight container inside the fridge for 3 days.