Cornbread Salad
A crowd-pleasing recipe full of delicious veggies! Layers of peppers, onions, peas, cornbread and ranch dressing makes a great dip or side dish.
Servings: 12
Calories: 218kcal
Ingredients
- 1 7.5 oz. box Cornbread Mix
- ¾ cup diced tomato
- ½ cup green bell pepper diced
- ½ cup chopped green onions
- 1 1 oz. pkg ranch dressing mix (or homemade ranch dressing mix)
- 1 cup light mayonnaise
- 16 oz. light sour cream
- 1 15.8 oz. blackeye peas
- 1 cup whole kernel corn
- 2 cups cheddar cheese shredded
- 4 slices lower sodium bacon diced
Instructions
- Prepare cornbread per label directions. Set aside.
- Combine tomatoes, green pepper and onions. Drain on paper towels if juicy. Set aside.
- Combine ranch dressing mix with sour cream and mayonnaise, stir well to combine.
- In a large bowl (or 2 small to medium bowls), layer half of ingredients in this order: cornbread, tomato mixture, peas, corn, cheese, bacon, dressing. Repeat layers.
- Garnish with grated cheese if desired.
- Store in refrigerator.
Notes
Expert tips
- Feel free to half this recipe if desired.
- Use a clear glass salad bowl for an attractive presentation.
- Allow the cornbread to cool completely before layering. Break the cornbread into medium chunks for best results.
- Substitute your favorite bean or pea for the black-eyed peas if desired.
Nutrition
Calories: 218kcal | Carbohydrates: 7g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 361mg | Potassium: 183mg | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 7.8mg | Calcium: 198mg | Iron: 0.5mg