This vibrant dish is perfect for summer potlucks and picnics, offering a delightful mix of textures and flavors. This easy-to-make salad adds a unique twist to traditional favorites, celebrating the essence of southern cuisine in every bite.
Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 2 hrs
Total Time: 2 hrs 50 mins
Servings: 12
INGREDIENTS
Cornbread
- Cooking spray
- 1 (16 ounce) package corn bread mix
- 1 ½ cups water
Salad
- 10 slices bacon
- 1 ½ cups sour cream
- 1 ½ cups mayonnaise
- 1 (1 ounce) package ranch dressing mix
- 2 (15 ounce) cans pinto beans, drained
- 3 tomatoes, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped green onion
- 2 (11 ounce) cans whole kernel corn, drained
- 2 cups shredded Cheddar cheese
INSTRUCTIONS
- Make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8×8-inch pan with cooking spray.
- Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
- Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Whisk sour cream, mayonnaise, and dressing mix in a medium bowl.
- Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.
Nutrition Facts
Calories 623 Total fat 42g Saturated fat 13g Cholesterol 52mg Sodium 1534mg total Carbohydrate 48g Dietary fiber 4g Total sugars 8g Protein 16g Vitamin C 17mg Calcium 293mg Iron 3mg Potassium 441mg
Credit: Allrecipes.com (submitted by Rosemarie) and Mr. Food Test Kitchen
