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Old Fashioned Cornbread Salad

Delicious Old Fashioned Cornbread Salad Recipe

This classic Southern side dish is a refreshing and flavorful blend of cornbread, vegetables, and a creamy dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 10

Ingredients
  

  • 1 8-inch cornbread, baked or store-bought, crumbled
  • 1 15 ounce can pinto beans, rinsed and drained
  • 1 15 ounce can whole kernel corn, drained
  • 1 green bell pepper chopped
  • 1 small sweet onion chopped
  • 1 cup chopped tomatoes
  • 1 cup shredded cheddar cheese

Dressing

  • 1 packet buttermilk ranch dressing mix
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • Salt and pepper to taste

Instructions
 

  • If baking cornbread, bake according to package directions and let cool completely. Crumble into a large bowl. Chop green bell pepper, sweet onion, and tomatoes. Drain and rinse pinto beans and corn.
  • In a separate bowl, whisk together buttermilk ranch dressing mix, mayonnaise, and buttermilk until smooth. Season with salt and pepper to taste.
  • In a large bowl, layer cornbread, beans, corn, bell pepper, onion, tomatoes, and cheese. Repeat layers as desired.
  • Pour the dressing over the salad, tossing gently to coat. Cover and refrigerate for at least 2 hours, or until chilled. Toss lightly before serving.

Video

Notes

This salad can be made ahead of time and refrigerated for up to 2 days.
Feel free to add other ingredients to the salad, such as chopped bacon, chopped jalapeños, or diced avocado.