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Southern Style Cold Cornbread Salad

If you’re looking for a delicious, easy, & crowd pleasing side dish for a 4th of July cook out, I have one for you today! I made this for a family BBQ a few weeks ago and HOLY COW, was it yummy! It makes a ton so we had leftovers for a couple of days. 

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Ingredients:

1 box (8.5 oz) Jiffy Cornbread
2 cans corn, drained
2 cans pinto beans, drained & rinsed
1 cans black beans, drained & rinsed
1 medium red pepper, diced
1 medium orange pepper, diced
1 container grape tomatoes, halved
2 cups sharp cheddar cheese, shredded
1 pkg bacon, cooked & crumbled
16 oz sour cream
1 pkt ranch dressing/dip mix

Directions:

1. Prepare & cook cornbread as directed on package (I cook the cornbread the night before and allow it to sit out uncovered overnight)
2. The next morning, combine the remaining ingredients except the sour cream and ranch mix in a large bowl.
3. Mix gently until well combined.
4. Cover and refrigerate until 1 hour before serving.
5. Combine sour cream and ranch mix together.
6. Pour mixture into cornbread salad & mix well.
7. Serve chilled.

I just cannot tell you how good this was- especially as leftovers! Everyone raved about it and my family has already requested it for the 4th of July cook out. I think it’s going to be the most requested dish every time our families get together. 

Southern Style Cold Cornbread Salad
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Ingredients
  1. 1 box (8.5 oz) Jiffy Cornbread
  2. 2 cans corn, drained
  3. 2 cans pinto beans, drained & rinsed
  4. 1 cans black beans, drained & rinsed
  5. 1 medium red pepper, diced
  6. 1 medium orange pepper, diced
  7. 1 container grape tomatoes, halved
  8. 2 cups sharp cheddar cheese, shredded
  9. 1 pkg bacon, cooked & crumbled
  10. 16 oz sour cream
  11. 1 pkt ranch dressing/dip mix
Instructions
  1. Prepare & cook cornbread as directed on package (I cook the cornbread the night before and allow it to sit out uncovered overnight)
  2. The next morning, combine the remaining ingredients except the sour cream and ranch mix in a large bowl.
  3. Mix gently until well combined.
  4. Cover and refrigerate until 1 hour before serving.
  5. Combine sour cream and ranch mix together.
  6. Pour mixture into cornbread salad & mix well.
  7. Serve chilled.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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