Cornbread Salad Recipe
Easy layered Jiffy cornbread salad recipe is a perfect side dish during the holidays or a barbecue! Layers of corn, cheese and more make it irresistible!
Servings: 14
Equipment
- 1 trifle dish
- 1 9x9 pan to bake cornbread first
Ingredients
- 4 cup Corn kernels, canned, drained
- 1/2 cup Feta cheese or more if desired
- 3 tbsp basil finely chopped, plus 1 whole for garnish on the top
- 1 large Lemon optional
- 4 medium Tomatoes diced
- 1 cup Sour cream or plain greek yogurt
- 1 cup mayonnaise
- 1 pkt Ranch dressing mix dry mix
- 1 1/2 small Bell peppers I use 1/2 of all 3 colors - optional
- 30 oz Pinto beans canned, drained
- 1/2 cup Green onions diced, optional
- 2 cup cheddar cheese shredded
- 7 strips Bacon optional, or use packaged real bacon bits
- 16 oz Jiffy cornbread mix and ingredients to make it, bake it, crumble it
Instructions
- Bake your cornbread according to the directions on the package. Cook your bacon and dice it up when it is cooked and cooled. When cornbread is cool use a fork to mash it up into a sand like texture. Set aside.
- Chop and dice all your fresh vegetables into small bite size pieces.
- Mix together your tomatoes, bell peppers, and green onions if you included them.
- In another bowl whisk together your mayo, sour cream, and dry ranch dressing mix packet. (I then spoon it into a pint freezer bag and snip the corner off so I can squeeze it out.)
- In a tall trifle dish layer 1/3 of your ingredients at a time. Start with the crushed cornbread, then your tomato mixture, then your two layers of cheeses, followed by drained pinto beans, chopped bacon, drained kernel corn, and sprinkle of chopped basil.
- Squeeze 1/3 of your mayonnaise mixture on top in a swirl.
- Do 2 more layers this way until all of your ingredients are gone.
- Put 1 whole piece of basil on top to garnish, and squeeze half a lemon over the top!
- Serve immediately or keep cool in your fridge for an hour or two and then serve.
Video
Nutrition
Serving: 3oz | Calories: 539kcal | Carbohydrates: 50g | Protein: 16g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 620mg | Potassium: 533mg | Fiber: 9g | Sugar: 10g | Vitamin A: 995IU | Vitamin C: 25.4mg | Calcium: 217mg | Iron: 2.7mg