Southern Cornbread Salad
Ingredients
- 1 9x11 pan of cornbread or 1 box of Jiffy cornbread prepared, baked, and completely cooled (Jiffy gives a sweeter taste)
- 1 16 oz. container of sour cream, divided
- 1 15 oz. can whole kernel fire-roasted corn or mexi-corn with red and green peppers, drained
- 3 whole tomatoes diced
- 2 bell peppers chopped
- 3-4 green onions chopped
- 1 red onion chopped
- 1 8 oz. package shredded Mexican cheese blend or sharp cheddar cheese
- 2 large cucumbers sliced
- 2 cups bacon crumbled
- 1 16 oz. bottle Three Cheese Ranch dressing, or your favorite cheesy dressing, for serving
Instructions
- Crumble cooled cornbread into big chunks or cut into small squares.
- To build the salad, start with a thin layer of sour cream spread across the bottom of a punch bowl or any clear glass container. Add a layer of cornbread, using only a third. Then, add layers of the vegetables, cheese, and bacon, topping with more cornbread and sour cream, and repeating.
- To create a decorative circular wall, stand the cucumbers upright around the edges of the dish.
- Top by sprinkling the last of the cheese and bacon. Serve by adding a little dressing once plated.
Notes
This salad is layered and never stirred. Be creative as you arrange the layers!