Cornbread Salad

Recipe View Prepare the cornbread: Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking pan with cooking spray.

Recipe View In a large bowl, whisk together the cornbread mix and water until smooth. Pour the batter into the prepared pan. (2 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean. Let cool completely, then crumble and set aside. (30-35 minutes)

Recipe View Cook the bacon: Place bacon slices in a large skillet over medium-high heat. Cook, turning occasionally, until crispy and evenly browned. (10 minutes)

Recipe View Drain the bacon on paper towels to remove excess grease. Once cool, crumble or chop the bacon into bite-sized pieces.

Recipe View Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, and ranch dressing mix until well combined. Set aside.

Recipe View Assemble the salad: In a large serving bowl or trifle dish, create layers with the ingredients. Start with half of the crumbled cornbread, followed by one can of pinto beans, half of the diced tomatoes, half of the green bell pepper, half of the green onions, one can of corn, one cup of Cheddar cheese, half of the bacon, and half of the sour cream mixture. Repeat the layers with the remaining ingredients.

Recipe View Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. (2 hours)