Cornbread Salad

  • Yield: 10 servings

"This is one of my family favorites and has been in my family for a long time."


1 (8.5-ounce) package cornbread mix
1envelope ranch-style dressing mix
1cup sour cream
1cup mayonnaise
1/2cup green pepper, chopped
1/2cup sweet red pepper, chopped
1/2cup onion, chopped
3large tomatoes, chopped
1 (16-ounce) can pinto beans, drained
2cups fresh or frozen corn kernels
2cups Cheddar cheese, shredded
10slices cooked bacon, crumbled (optional)


  1. Bake cornbread mix according to package instructions and crumble.
  2. Combine ranch-style dressing mix, sour cream and mayonnaise in a small bowl.
  3. In another bowl, mix together peppers, onion, tomatoes, pinto beans and corn.
  4. 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.
  5. 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.

Nutritional Info *per serving

  • Calories 460
  • Fat 27g
  • Saturated Fat 9g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 8g
  • Cholesterol 35mg
  • Sodium 880mg
  • Potassium 350mg
  • Carbohydrate 30g
  • Fiber 4g
  • Sugars 8g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 30%
  • Calcium 25%
  • Iron 8%