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This Cornbread Salad is the perfect easy-to-follow layered salad recipe. Serve in a glass trifle bowl to show off the colorful layers. A simple and delicious recipe!
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Cornbread Salad

Course Side


  • 1 package 8.5 oz corn bread mix (made according to directions)
  • 1 can 15 ounces pinto beans, rinsed and drained
  • 2 to matoes chopped
  • 1 15 oz can corn (about 2 cups)
  • 1 green pepper chopped
  • 1 cup sour cream
  • 1/2 - 1 1 oz dried ranch salad dressing and seasoning mix packet (Use as much or little depending on taste)
  • 3 cups 12 ounces shredded cheddar cheese, divided
  • 8 slices bacon cooked and crumbled
  • 3 green onions chopped


  • Make corn bread mix according to the package directions.
  • Let cool.
  • Cut into 1 inch by 1 inch pieces.
  • In a small bowl, combine the sour cream and ranch seasoning packet.
  • Layer ingredients in a large glass bowl in the following order, corn bread, half the cheese, half the dressing, beans, corn, other half of cheese, bacon, green pepper, tomatoes, other half of dressing and garnish with chopped green onions.
  • Serve cold.