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Recipe : Entry # 8624
Donna James
Recipe Title
Cornbread Salad
Recipe Theme
August: Summer salads
Side Dishes
Cullman EC
1-2 chopped tomatoes
1 chopped onion
1 large chopped green bell pepper
15 oz. can whole kernel corn drained
15 oz. can chili beans drained
1 bottle Hidden Valley Ranch dressing
2 cups shredded cheese
4-5 strips of crumbled bacon or one 4.5 oz. package of real bacon bits
Dash of granulated garlic
Make a medium pan of cornbread in your favorite cast iron skillet. Allow to cool for a few minutes. In a 13x9x2 inch rectangular casserole dish layer one-half of the cornbread, tomatoes, onion, green bell pepper, corn, chili beans, cheese, ranch dressing, and a dash of granulated garlic or garlic salt. Repeat a second layer with remaining ingredients and top with crumbled bacon. This recipe is best chilled overnight, but may be served after chilling a couple of hours.
Tell us about your recipe
This is an much requested dish for family functions and church pot-lucks. I have never had leftovers to take home. This recipe has been shared with dozens of people. The most recent was a cousin from Texas who was in Alabama for a family reunion.