Cornbread Salad
This Classic Cornbread Salad is a staple at most southern potlucks or church gatherings. Cornbread salad is a delicious combination of cornbread, vegetables and dressing.
Servings: 10 Cups
Ingredients
- 6 cornbread muffins crumbled (You can use my recipe for cornbread muffins or a cornbread mix or your own recipe)
- 1 small onion chopped (can use green onions or purple onions)
- 1 large green pepper chopped
- 1 15.5 ounce can dark red kidney beans, drained and rinsed (can use pinto beans or any kind you prefer)
- 6 to 8 slices bacon cooked and crumbled (can use ham or just about any cooked meat)
- 1 cup fresh corn kernels cooked (can use frozen or canned)
- 1 small cucumber peeled and chopped (can add pickles)
- 3 large tomatoes chopped
- 1 cup shredded cheese (I use sharp cheddar)
- 2/3 cup mayonnaise or Miracle Whip
- 1/3 cup ranch dressing
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- pinch cayenne (optional)
Instructions
- Layer first nine ingredients in large salad bowl. Mix together the mayonnaise and ranch dressing with the salt and pepper. Mix into salad. Put salad in refrigerator for several hours or overnight before serving. Makes 10 cups.
Notes
You can add olives, boiled eggs and any spices you like. You can just use just ranch dressing, just mayo or any combination of salad dressings. This is a wonderful dish to take to gatherings or picnics and most people love this salad.