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Cornbread Salad

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
8-10 servings
Category
Salads
Course
Other
Preparation Method
Other
Sources
User Submitted

This old-fashioned Cornbread Salad is a layered Southern favorite packed with crumbled cornbread, crispy bacon, cheddar cheese, beans, fresh vegetables, and creamy Ranch dressing. It’s easy to customize and perfect for potlucks, cookouts, or family dinners. 

Even better, the flavors improve after chilling overnight in the refrigerator!

Ingredients
2 boxes Jiffy cornbread muffin mix (bake according to directions)
2 15-ounce cans pinto beans, drained and rinsed (or black beans)
1 large red onion, chopped
1 large green bellpepper, chopped
2 large tomatoes, chopped
10 to 12 strips bacon, cooked and crumbled
Optional: 3/4 cup dill pickle juice
1 16-ounce bottle Ranch dressing
1 (8-ounce) package shredded Mexican four-cheese blend

Instructions

  1. Crumble cornbread and place crumbs in a 9x13-inch container.
  2. Layer with half of the pinto beans, half of the red onion, half of the bell pepper, and half of the tomatoes, half of the bacon, and half of the cheddar on top of the cornbread.
  3. Mix dill pickle juice with ranch dressing and pour half over layers. (This must be mixed.)
  4. Repeat steps 2 and 3 above.
  5. It can be served immediately, but it’s better chilled. And for best flavor, allow to set overnight in the refrigerator.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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