Cornbread Layered Salad

This is my recipe that was featured in a Knoxville magazine article about UT football tailgating and is the first recipe I did on TV. I’ve made it on Live at Five at Four a few more times since because it’s always popular.

I make this salad often for pot luck suppers or when I need to feed a big crowd. To me it’s a new take on beans and cornbread.

Ranch Dressing:

  • Prepare ranch dressing early in the day or the day before and refrigerate
  • 1 pkg. Hidden Valley Ranch dressing mix
  • 1 c. sour cream
  • 1 c. Hellmann's mayonnaise

Cornbread:

  • Use a mix or your favorite cornbread recipe. If you are using a mix, use two packages.
  • Add two 4 oz. cans chopped green chilies to your cornbread batter.
  • Layer in a large bowl or large deep sided serving dish (a glass trifle bowl looks great)
  • Half of the cornbread, crumbled
  • 2 cans kidney beans or 2 cans black beans, drained and rinsed
  • 1 green pepper, chopped
  • 1 Vidalia onion, chopped
  • Half of the ranch dressing
  • Half of the cornbread, crumbled
  • 3 tomatoes, chopped
  • 2 cans sweet yellow corn, drained and rinsed
  • Half of the ranch dressing
  • 12 slices bacon, cooked and crumbled
  • 1 1/2 c. shredded cheddar cheese

Note: This salad can be assembled the day before serving. Store in the refrigerator. Makes about 25 servings.