Cornbread Salad

Cornbread Salad


2 boxes Jiffy cornbread muffin mix (bake according to directions)
2 15-ounce cans pinto beans, drained and rinsed (or black beans)
1 large red onion, chopped
1 large green bellpepper, chopped
2 large tomatoes, chopped
10 to 12 strips bacon, cooked and crumbled
Optional: 3/4 cup dill pickle juice
1 16-ounce bottle Ranch dressing
1 (8-ounce) package shredded Mexican four-cheese blend


  1. Crumble cornbread and place crumbs in a 9”x13” container.
  2. Layer with half of the pinto beans, half of the red onion, half of the bell pepper, and half of the tomatoes, half of the bacon, and half of the cheddar on top of the cornbread.
  3. Mix dill pickle juice with ranch dressing and pour half over layers. (This must be mixed.)
  4. Repeat steps 2 and 3 above.
  5. It can be served immediatly, but it’s better chilled. And for best flavor, allow to set overnight in the refrigerator.


8-10 servings

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Vicky, this is such an easy

Vicky, this is such an easy recipe that you can put as much tomato as you like. I have never tried this particular recipe but I will. I like a can of whole kernel corn. You can add olives, green onions, red and green peppers, etc. Well you get the picture. I love cornbread salad no matter what you add! :)

Recipe calls for tomatoes,

Recipe calls for tomatoes, but there are no tomatoes in the ingredient list. This sounds like a great recipe, but need to know how many tomatoes go in it??