Cornbread Salad




  1. Preheat oven to 400 degrees and spray 8 x 8 inch pan with nonstick baking spray. In medium bowl stir together corn muffin mix, egg, buttermilk and jalapeno. Bake 15-20 minutes or until golden brown. Cool and slice into cubes.
  2. In large glass bowl or glass casserole dish layer cornbread, beans, corn, green pepper, tomatoes, cucumber, red onion and iceberg.
  3. In small bowl mix together ranch and mayo. Spread over the top of the salad.
  4. Top with cheddar and bacon.
  5. Cover with wrap and place in refrigerator for 1-2 hours.
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