Sometimes recipes come to us from unlikely people. This cornbread salad is one of those.
HH and I taught a college and career Sunday School class for a few years, and one of our male “career” members visited us often here at Hood Manor. We often invited him for dinner. One day, he was talking about how much he enjoys cooking, so I asked him about his favorites. He told me about this salad, but he was shocked that I’d never heard of it. The next time he came for dinner, he brought some to share with us.
I was certainly impressed! Did I expect to like it? Not necessarily. I didn’t see him as being the Betty Crocker type. But, his recipe is Betty Crocker worthy, for sure and certain!
The layers are very easy to assemble. The first layer is one prepared box (six muffins) of Jiffy™ cornbread, crumbled.
Next are cans (one each) of kidney beans and whole kernel corn, each drained of all liquids.
Chopped yellow onion and bell pepper…
Cooked and crumbled bacon. (So easy to pull out of the freezer and crumble it inside the zip top bag when you make and freeze my Baked Bacon.)
Next, top with chopped tomato and shredded Cheddar.
Finally, drizzle Ranch dressing on top.
You can serve with more Ranch dressing for those who want extra.
I prefer mine to be not completely drenched in dressing. But, that’s just me. HH drowns his salads in dressing…different strokes for different folks! 🙂
- 1 box Jiffy brand muffin mix, cooked and crumbled
- 1 can kidney beans, drained and rinsed
- 1 can whole kernal corn, drained
- 1 onion, diced in small chunks
- 1 bell pepper, diced small
- 1 tomato, diced small
- cooked and broken bacon pieces to taste (I use 4-5)
- 6-8 ounces of shredded Cheddar cheese
- Ranch dressing to taste
- Layer all ingredients in order listed. (Can top with more cheese, if desired.) Refrigerate until served.
I’ve seen this salad drizzled with dressing before adding the cheese. (Probably looks prettier.) 😉 Either way, it all mixes together the second you spoon it out. And, the mixture is complete deliciousness!
I’m sure there are many versions of this recipe floating around – and possibly with different ingredients. Will you share what’s in yours, or is it a secret?