Cornbread Salad

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Cornbread Salad

Cornbread Salad

Cornbread Salad


half a batch of cornbread (2 to 3 cups when chopped)

1 packet buttermilk ranch dressing mix

1 cup mayo

1/2 cup buttermilk

1 – 14.5 oz can of pinto beans, drained and rinsed

1 – 16 oz can of whole kernel, drained

1 small green bell pepper, finely chopped

1 small sweet onion, finely chopped

2 ripe tomatoes, seeded and chopped

2 cups finely shredded sharp cheddar cheese


Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.

In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.

Topped cornbread layer with rinsed pinto beans.

Next, layer drained corn.

Top with chopped green bell pepper.

Add chopped sweet onion.

Next, add chopped tomatoes.

Add shredded cheddar.

Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

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