Cornbread Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Southern salad of crumbled cornbread tossed with pinto beans, corn, tomatoes, bell pepper, bacon, and creamy ranch dressing with melted cheddar. A hearty, comfort-food side that's part salad, part casserole.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup mayonnaise
- 1 cup sour cream
- 1 ounce packet ranch seasoning and dressing mix
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 egg
- ⅓ cup milk
- ⅓ cup sour cream
- 1 red bell pepper (seeded and diced)
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can sweet corn, drained
- 1 medium sweet onion (finely chopped)
- 3 large tomatoes chopped
- 2 cups shredded cheddar cheese
- 8 slices bacon (crispy cooked and crumbled)
- 2 green onions sliced
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 20m
- Sodium
- 865mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 227mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 865MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.