You are here: Home » Recipes » Cornbread Salad Cornbread Salad Recipe by American Profile Yield 10 servings A layered salad, filled with corn, red and green pepper, and pinto beans, all topped with cheese and crumbled bacon PrintEmail "This is one of my family favorites and has been in my family for a long time." Ingredients 1 (8.5-ounce) package cornbread mix1 envelope ranch-style dressing mix1 cup sour cream1 cup mayonnaise1/2 cup green pepper, chopped1/2 cup sweet red pepper, chopped1/2 cup onion, chopped3 large tomatoes, chopped1 (16-ounce) can pinto beans, drained2 cups fresh or frozen corn kernels2 cups Cheddar cheese, shredded10 slices cooked bacon, crumbled (optional) Instructions Bake cornbread mix according to package instructions and crumble. Combine ranch-style dressing mix, sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onion, tomatoes, pinto beans and corn. In a 3-quart salad bowl, layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing. Repeat layers with remaining ingredients. Cover and store in refrigerator until ready to serve. Tips From Our Test Kitchen: Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish. – Eva Mae Clark, Easton, Ill.