Cornbread Layered Salad

To me this Cornbread Layered Salad is a new take on beans and cornbread. When you see the ingredients, you’ll realize pretty quickly that everything goes so well together. enJOY!

Ranch Dressing:

Prepare ranch dressing early in the day or the day before and refrigerate.

  • 2-3 packages dry Hidden Valley Ranch dressing mix
  • 2 cups sour cream
  • 2 cups Hellmann's mayonnaise


Bake and cool cornbread.

Use a mix or your favorite cornbread recipe. If you are using a mix, and I recommend using Jiffy Cornbread Muffin Mix. I like the way this sweet cornbread goes with all of the ingredients in this salad. You will need to use 2 boxes and follow the directions on the side of the box for cornbread. Add two 4 oz. cans chopped green chilies to your cornbread batter 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, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 Vidalia or sweet 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 cup shredded cheddar cheese

Note: This salad can be assembled the day before serving. Store in the refrigerator.