Cornbread Salad
"Great for spring and summer to go with any outdoor BBQ or get together. You can add or subtract anything you like in this dish. Make sure you make this dish at least 6 hours before serving or else the flavors will not have melded much."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 (8 ounce) box Jiffy corn muffin mix
- 2 (8 ounce) cans whole kernel corn (drained)
- 1 (8 ounce) can pinto beans (drained)
- 2 cups shredded cheddar cheese
- 8 ounces mayonnaise
- 8 ounces sour cream
- 1 (8 ounce) package dry ranch dressing mix
- 2 -3 tomatoes
directions
- Cook the Jiffy Corn Muffin Mix by the directions on the box.
- While the cornbread is cooking, mix the sour cream, mayonaise, and ranch dressing mix in a medium bowl.
- Slice tomatoes and prep the other ingredients.
- When the cornbread is done, slice in half and let cool.
- In a large bowl, layer the ingredients-start with the cornbread and then go as you like.
- Store in the refrigerator for a minimum of 6 hours- overnight is better.
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Reviews
-
This makes a lot more than you would expect! It was really easy to put together and the layers are so colorful-The next time I think I'll chop the tomatoes instead of slicing them, we did have issues trying to "scoop" them out. And I'll definitely add some crumbled bacon somewhere into the mix. This would be great for a summer potluck. Thanks for a great recipe. I'll definitely make it again.
