Ingredients
Scale
To make this savory and satisfying layered salad, you’ll need:
For the Cornbread:
- Cooking spray
- 1 (16-ounce) package cornbread mix
- 1 ½ cups water
For the Salad:
- 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
Instructions
Make the Cornbread:
- Preheat the oven to 375°F (190°C).
- Grease an 8×8-inch baking pan with cooking spray.
- In a large bowl, mix together cornbread mix and water until smooth.
- Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool, then crumble and set aside.
Prepare the Salad:
- Cook the bacon in a skillet over medium-high heat until crispy (about 10 minutes). Drain on paper towels and crumble.
- In a medium bowl, whisk together sour cream, mayonnaise, and ranch dressing mix.
Assemble the Layers:
- Layer 1: Crumble half of the cornbread in the bottom of a large serving dish.
- Layer 2: Evenly spread 1 can of pinto beans over the cornbread.
- Layer 3: Add ½ of the chopped tomatoes, ½ cup green bell pepper, and ½ cup green onions.
- Layer 4: Spread 1 can of corn evenly.
- Layer 5: Sprinkle 1 cup of shredded Cheddar cheese.
- Layer 6: Add ½ of the crumbled bacon.
- Layer 7: Spread ½ of the sour cream dressing mixture evenly.
- Repeat the layers with the remaining ingredients.
- Cover and chill for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 12
- Calories: 623 per serving