Cornbread Salad All Recipes Cornbread Salad
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If you’ve got some leftover cornbread, you’ve got to try this simple salad. It’s a large means to use up leftovers and serves while a large side or even lunch throughout the sweltering hot summer months down south. You are welcome to take the place of the homemade dip in the company of a bottled dressing, if you like.
Ingredients
- half a batch of cornbread (2 to 3 cups when chopped)
- 1 packet buttermilk ranch dip mix
- 1 cup mayo
- 1/2 cup buttermilk
- 1 – 14.5 oz can of pinto beans, drained and rinsed
- 1 – 16 oz can of whole essence corn, drained
- 1 little green bell pepper, finely chopped
- 1 little sweetened onion, finely chopped
- 2 ripe tomatoes, seeded and chopped
- 2 cups finely shredded sharp cheddar cheese
Instructions
- Cut cornbread into 1 inch cubes and spot within the bottom of a large basin or trifle bowl.
- In a little bowl, combine ranch dip mix, mayo, and milk. Mix well and refrigerate.
- Topped cornbread layer in the company of rinsed pinto beans.
- Next, layer drained corn.
- Top in the company of chopped green bell pepper.
- Add chopped sweetened onion.
- Next, count up chopped tomatoes.
- Add shredded cheddar.
- Pour ranch dip mixture on top; refrigerate for several hours to allow the flavors to develop.
Cornbread Salad
Prep Time25 mins
Total Time25 mins
Ingredients
- half a batch of cornbread (2 to 3 cups when chopped)
- 1 packet buttermilk ranch dip mix
- 1 cup mayo
- 1/2 cup buttermilk
- 1 (14.5-ounce) can of pinto beans, drained and rinsed
- 1 (16-ounce) can of whole essence corn, drained
- 1 small green bell pepper, finely chopped
- 1 small sweetened onion, finely chopped
- 2 ripe tomatoes, seeded and chopped
- 2 cups finely shredded sharp cheddar cheese
Instructions
Cut cornbread into 1 inch cubes and spot within the bottom of a large basin or trifle bowl.
In a little bowl, combine ranch dip mix, mayo, and milk. Mix well and refrigerate.
Topped cornbread layer in the company of rinsed pinto beans.
Next, layer drained corn.
Top in the company of chopped green bell pepper.
Add chopped sweetened onion.
Next, count up chopped tomatoes.
Add shredded cheddar.
Pour ranch dip mixture on top; refrigerate for several hours to allow the flavors to develop.
I shared this directions on the Weekend Potluck #124 hosted by The Country Cook, Sunflower Supper Club , The Better Baker, Frugal Family Favorites, & 4 Little Fergusons.
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