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Mississippi Cornbread Salad

recipe at a glance
Rating: 5/5 5 stars
5 reviews

ready in: 2-5 hrs
serves/makes:   12
  

recipe id: 68826

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ingredients

1 package (8.5 ounce size) cornbread muffin mix
1 envelope (1 ounce size) Ranch-style salad dressing mix
1 container (8 ounce size) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 cans (16 ounce size) pinto beans, drained
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 cans (15.25 ounce size) whole kernel corn, drained

directions

Prepare cornbread muffin mix according to package directions; cool.

Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss.

Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.

added by

Marcene, St. Cloud, Minnesota USA

nutrition

677 calories, 32 grams fat, 77 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



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Guest at CDKitchen.com



REVIEW: recipe rating
A good salad that everyone should try. Instead of the dressing mix and sour cream I just used an 8 ounce container of ranch dip.



Guest at CDKitchen.com



REVIEW: recipe rating
a friend made this cornbread salad and it was enjoyed by all. very delicious, refreshing and different!!!



Registered Member at CDKitchen.com



Member since: September 1, 2004
REVIEW: recipe rating
This was wonderful had several comments. Everyone wanted the recipe.



Guest at CDKitchen.com



REVIEW: recipe rating
I had this (or a version) at a potluck recently and said WOW!, I gotta make it for my potluck Monday.

I made some substitutes to lower the fat mainly: only one can of beans; a yellow pepper rather than green & red; a 1/2 bottle of Ranch dressing Lite + about 1 cup plain lowfat yogurt; 2% shredded cheddar cheese; cut most of the fat from the bacon; and only used 2 tomatoes (I forgot the 3rd). I also sprinkled sliced black olived on top (wish I'd thought to put them all through). Plus, since I didn't do it yesterday, I mixed it up with my fingers so that all would get moisture as it wouldn't have enough time to marinate. Other thoughts could be to make the cornbread with pepper jack cheese and throw a little salsa into the dressing!

SO I THINK NEXT TIME I WILL CALL THIS A SOUTHWEST CORNBREAD SALAD, OLE'!



Guest at CDKitchen.com



REVIEW: recipe rating
California transplant who never heard of cornbread salad. Tried it and loved it. This receipe had everything I loved about the one I had tried. Tast even better the second day. All my Tennessee friends loved it too !