Cornbread Salad

Layered Cornbread Salad in clear glass bowl - buttermilk ranch being poured over the top

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4.93 from 13 votes

Prep Time 35

Total Time 35

Servings

Calories 595kcal

Author Stacey Little

Ingredients

3 cups cubed cornbread (about half a batch from an 8-inch skillet)
1 (0.4-ounce) packet buttermilk ranch dressing mix
1 cup mayonnaise
1/2 cup buttermilk
1 (14.5-ounce) can pinto beans (drained and rinsed)
1 (16-ounce) can whole kernel corn (drained)
1 small green bell pepper (finely chopped)
1 small sweet onion (finely chopped)
2 ripe tomatoes (seeded and chopped)
2 cups shredded sharp cheddar cheese

Instructions

In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate to thicken.
Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
Top 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.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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