Cornbread Salad
User Reviews
5.0
3 reviews
Excellent
Cornbread Salad
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This southern style layered salad will be a hit at your next party.
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Ingredients
- 7 cups (1400g) cornbread cut into 1-inch cubes
- 6 ounces (170g) bacon about 6 slices
- 1 pound (450g) tomatoes diced
- 3 scallions
- 1 cup (120g) shredded cheddar cheese
- 1 can (396g) pinto beans or black beans
- 1 can (396g) corn kernels
- 1 cup (220g) mayonnaise
- 1 cup (240g) sour cream
- 1 cup (240g) Ranch dressing
Instructions
- Cut cornbread into 1-inch cubes and set aside.
- In a medium frying pan, cook bacon until crisp. Transfer to a paper towel-lined plate to cool, then cut or crumble into bite-sized pieces.
- Combine diced tomatoes and thinly sliced scallions in a medium bowl. Rinse and drain the canned beans and corn.
- Prepare the dressing in a small bowl by whisking together mayo, sour cream, and ranch dressing.
- In the bottom of a large bowl, layer the cornbread pieces, then the tomatoes and scallions, beans and corn, then top with the dressing mixture. Finish by adding the cheese and bacon bits.
- Cover and chill the salad in the fridge for about 3 hours.
- When ready to serve, remove from fridge and toss well.
Equipments used:
Notes
- If making cornbread for this recipe, allow it to cool completely before adding it to the salad.
- Prepare the cornbread up to 2 days in advance.
- Use leftover cornbread if desired.
- You can use crumbled cornbread instead of cutting it into squares.
- Refrigerate this salad for at least 3 hours before serving.
- Serve in a trifle dish or toss for easy service.
- Layer the salad in any order that you prefer.
- This salad serves 6, but the ingredients can easily be doubled.
- Just before tossing, season with salt and pepper.
- Storage - keep leftovers in an airtight container inside the fridge for 3 days.
- If making cornbread for this recipe, allow it to cool completely before adding it to the salad.
- Prepare the cornbread up to 2 days in advance.
- Use leftover cornbread if desired.
- You can use crumbled cornbread instead of cutting it into squares.
- Refrigerate this salad for at least 3 hours before serving.
- Serve in a trifle dish or toss for easy service.
- Layer the salad in any order that you prefer.
- This salad serves 6, but the ingredients can easily be doubled.
- Just before tossing, season with salt and pepper.
- Storage - keep leftovers in an airtight container inside the fridge for 3 days.
Nutrition Information
Show Details
Calories
1719kcal
(86%)
Carbohydrates
175g
(58%)
Protein
39g
(78%)
Fat
97g
(149%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
35g
Monounsaturated Fat
27g
Trans Fat
1g
Cholesterol
253mg
(84%)
Sodium
3129mg
(130%)
Potassium
1042mg
(30%)
Fiber
11g
(44%)
Sugar
52g
(104%)
Vitamin A
1641IU
(33%)
Vitamin C
13mg
(14%)
Calcium
608mg
(61%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1719 kcal
% Daily Value*
| Calories | 1719kcal | 86% |
| Carbohydrates | 175g | 58% |
| Protein | 39g | 78% |
| Fat | 97g | 149% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 35g | 206% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 253mg | 84% |
| Sodium | 3129mg | 130% |
| Potassium | 1042mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 52g | 104% |
| Vitamin A | 1641IU | 33% |
| Vitamin C | 13mg | 14% |
| Calcium | 608mg | 61% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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