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Cornbread Salad

User Rating 4 Star Rating (3 Reviews)


A favorite from our forum.


  • 1 recipe of cornbread
  • 1 envelope ranch dressing mix
  • 1 cup (8 oz) sour cream
  • 1 cup mayonnaise
  • 2 cans (16 oz each) pinto beans
  • 2 cups shredded cheddar cheese
  • 10 slices bacon, fried very crispy, and crumbled
  • 2 cans whole kernel corn, drained
  • 1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes


Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes, bell peppers and onions. Toss gently. Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers. Cover and chill for at least 3 hours. When ready to serve, stir the whole mess together!

This is also great without ranch dressing package mix. Plus, you may add any veggies you want.
From Miz Suzi

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Very Good!, Member imojean

This was not only easy to make but everyone loved it! Great recipe for potluck dinners. It's even good after a few days.

10 out of 10 people found this helpful.

See all 3 reviews

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