Corn Bread Salad


  • 1 pkg. Jiffy Corn Bread, made according to the package
  • 2 (16 oz.) cans of Pinto Beans
  • 2 cans of whole corn
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 pkg. Ranch Dressing mix
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2-3 tomatoes, diced
  • 2 cups grated cheese


Mix Ranch Dressing mix, sour cream and mayo, set aside.

In a large bowl that will display colors nicely, layer half the crumbled corn bread, one can of drained beans, one can drained corn, 1/2 of the prepared onion, pepper, tomato, 1/2 of the prepared dressing mix, and one cup of the grated cheese. Repeat this with a second round of layers.

Refrigerate and serve as a salad along with whatever main dish you choose. This recipe makes a large amount and is great for large gatherings at holidays or pot lucks.

It is even better on the second day when all of the flavors are mixed. Can be prepared the day before and is great crowd pleaser. Hope that you enjoy!


Source: This recipe was passed to me after a potluck at a work gathering.

By tmarie10 from Fayetteville, AR


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