Layered Cornbread Salad

Tonight we are going over to my good friends Khris and Jeff's house (they live down the street from us) for a hot dog cookout.  I wanted to bring something and have been looking for an excuse to make my Layered Cornbread Salad.  I'm also bringing my Fabulous French Onion Dip to have with chips.

 Mika and Khris
I've been making this salad for a long, long time and it is probably my all-time favorite salad for a cookout.  It goes fantastic with grilled meats and is a real show stopper with all the beautiful layers.  Since it is layered, you can make it ahead of time and not worry about it getting soggy. Sorry for all the pics but I wanted to show you all the different layers of goodness.  I already made one layer of each and now I'm repeating the process and topping it off with some good old chopped bacon bits.  What would not be better topped with bacon bits I'd like to know...... 

Layered Cornbread Salad

(printable copy)

1 (8 1/2 ounce) box Jiffy corn muffin mix

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup cheddar cheese, grated

2 fresh tomatoes, chopped small

8 green onions, chopped

1 (1ounce) envelope Hidden Valley Ranch dressing mix, 
prepared as directied

(with sour cream)

4 slices bacon, cooked and crumbled

Bake corn muffin mix as directed. Cool and crumble 1/2 in 
bottom of a clear bowl.

Mix tomatoes and onions together. Layer 1/2 of corn, beans, 
tomato and onion mixture and 1/2 of cheese. Pour 1/2 of 
dressing over this. 
Repeat.

Sprinkle top with crumbled bacon.

Needs to sit for awhile to allow dressing to saturate evenly.

Serve cold.

I hope you can enjoy this salad all summer long and at your next cookout!

I know my friends Khris and Jeff are going to love it!   

Share this post