Cornbread Salad

While we are in the middle of a super hot Summer, a delicious side dish is this Cornbread Salad. A moist cornbread is topped with crunchy vegetables, a ranch sauce and shredded cheese. It is an amazing side dish to something like BBQ chicken. You will want to use your favorite recipe for cornbread for this. I use Cornbread Supreme typically, but you can use a traditional cornbread too, or even a box mix (gasp!)

If you prefer, you can crumble up the cornbread, or even cut it into cubes and layer it in a trifle dish. Or you can keep it simple like me and pile it in a 9″x13″ pan and call it good. Using this method I did cut up the cornbread into large squares just to make serving it easier from the pan.

I used the toppings from Recipe Shoebox for her Chili Cornbread Salad, just minus the beans. It is refreshing and delicious. Enjoy!

Cornbread Salad
Makes one 9″x13″ pan

Prepared cornbread, enough for a 9″x13″ pan, cut into squares or if preferred, crumbled (I used this recipe)

• 1 cup mayonnaise
• 1 cup sour cream
• 1 envelope ranch dressing mix
• 2 cans (15-1/4 oz. each) whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 large green pepper, chopped
• 1 bunch green onions, chopped
• 10 bacon strips, crumbled
• 2 cups cheddar cheese, shredded

1. If you haven’t done so, add half of the the cornbread to the bottom of a large serving dish/pan.

2. Mix the mayo, sour cream and ranch dressing mix together well.

3. Mix the corn, tomatoes, peppers, green onions, bacon and cheese together.

4. Layer the dish as follows:  Cornbread, veggies, mayo. Repeat.

Alternatively you can do one layer of cornbread then the ranch mix, then the veggies on top and serve.

Recipe from Recipe Shoebox. Linking up to the parties found here.