cornbread salad brenda gantt recipe
A Southern-inspired layered salad featuring crumbled cornbread, veggies, bacon, and a zesty dressing.
Equipment
- Large mixing bowl
- Baking dish or skillet for cornbread
- Cutting Board and Knife
- Mixing spoons or spatulas
Ingredients
- 1 batch of prepared cornbread crumbled
- 1 cup diced tomatoes
- 1 cup diced bell peppers
- 1 cup chopped green onions
- 1 cup cooked and crumbled bacon
- 1 cup canned corn kernels drained
- 1 ½ cups mayonnaise
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large mixing bowl, layer half of the crumbled cornbread.
- Combine tomatoes, bell peppers, green onions, bacon, and corn in the bowl.
- In a separate bowl, mix mayonnaise, sour cream, and ranch seasoning. Spread half of this mixture over the vegetables.
- Sprinkle half of the shredded cheddar cheese on top.
- Repeat the layers with the remaining ingredients, ending with a cheese layer on top.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
- Serve chilled and enjoy!