Cornbread Salad




Years ago, a lady from church brought us a yummy supper to help us after I came home from the hospital. One dish she introduced us to was cornbread salad. It has been a favorite ever since!




Step 1:

Bake a 9×9 pan of cornbread.

Tonight I did something new & added finely chopped jalapeño. It was good. Not something I will do every time I make this dish, but it was a nice twist.




Step 2:

Crumble cornbread.


Step 3:


1 can beans of your choice, rinsed & drained. Tonight I used pinto beans.

3/4 cup corn.

3/4 cup chopped fresh tomatoes or diced canned tomatoes. If using canned, rinse & drain.

1/2 cup shredded cheddar cheese

onion powder to taste

dry ranch powder to taste

1/2 cup sour cream

1/2 cup mayonnaise


This recipe is really an easy one to play around with to make it just how you like it. If you like it moister, use canned tomatoes & add more mayo or sour cream. Like it dryer, cut back on mayo & sour cream. Don’t like ranch, leave it out.

If doubling recipe for a crowd, use 2 different types of beans. I usually use black beans & either pinto or red beans when I double.


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