Cornbread Salad Recipe

Okay folks, I have been reluctant in giving away this recipe. So, you better take note and write/print/post this recipe!

Most people have that ONE recipe that they are known for.  Our little secret that we want to hold on to.  Well, this Cornbread Salad recipe is THAT recipe for me.  It is such a big hit at parties and potlucks.  It does take some time and quite a few of ingredients but SO worth it.

I was given this recipe by a co-worker who I use to work with, so I can’t take full credit for coming up with it.  But I will share it so you will all have it.

These are the ingredients you will need:

• 1 box of Jiffy Cornbread Mix
• 1 can of Kidney beans (light or dark)
• 1 can Sweet Corn
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Green bell pepper
• Green Onions
• 8 oz of Sour Cream
• 8 oz of Mayo
• 1 packet of dry Ranch Dip Mix
• 1 cup of Shredded Cheddar Cheese
• 1 package of Bacon

First you start by making the Jiffy Cornbread according to the directions on the box.  Set aside and let cool.

Next I cooked the bacon and set it aside to let it cool also.  I use the fully cooked bacon so all I have to do is heat it up in the  microwave for 20 seconds.  It saves on time and a messy clean up.  Just put the bacon on a paper plate that is lined with a paper towel and then put a second paper towel on top of the bacon.  Then all you have to do is throw away the paper plate and towels.

While the cornbread and bacon are cooling, I drain the can of kidney beans and corn and place them into a medium size bowl.  Then I chop up all 3 peppers and green onions.  You can add as much green onions you would like.  I usually chop 3-4 pieces. Then place the veggies into the same bowl as the beans and corn.

Next in a small bowl add the sour cream, mayo and just 1/2 the packet of Ranch Dip mix together and stir.

Ok, now all of the prep work is done.  Time to start assembling the layers!

First in the bottom a large bowl crumble half of the cornbread.  Next, layer in half of the veggie mix on top of the cornbread.  Then spoon half of the sour cream/mayo mix.  Then top with 1/2 cup shredded cheese and crumble half of the slices of bacon.

Then just repeat the layers and you’re done!

*You do want to make this at least a couple hours before eating it so it has time to chill in the refriderator.  But, you can make this the night before and save even more time. Yay!

*Also you can double this recipe if you having a big get-together.

Are you ready to become the ‘Big Hit’ at your next party, potluck or family reunion?  This recipe is surly guaranteed to do that!

 

 

 

What is your secret recipe?

Tell me what you think of the recipe, please!?

 

 

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