Cornbread Salad

Credit: (submitted by Rosemarie) and Mr. Food Test Kitchen

Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 2 hrs
Total Time: 2 hrs 50 mins
Servings: 12


  • Cooking spray
  • 1 (16 ounce) package corn bread mix
  • 1 ½ cups water
  • 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


  1. 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.
  2. Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
  3. 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.
  4. 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.
  5. Whisk sour cream, mayonnaise, and dressing mix in a medium bowl.
  6. 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

Mr. Food Test Kitchen Cornbread Salad