Classic Cornbread Salad
- Total Time: 20 minutes plus chill if desired
- Yield: 8 to 12 1x
- Category: Sides
- Cuisine: American
Ingredients
- 1 packet dry Ranch dressing mix (homemade or commercial, although homemade is preferred, see links on site)
- 2–3 cups mayonnaise (see notes on site; I use the dryer Southern-style Cornbread and the full three cups of mayonnaise)
- 1 pan Southern-style cornbread, crumbled (See notes on site for alternatives)
- 1/2 large red onion, diced (some reserved for garnish)
- 1 to 2 green bell peppers, diced (the second bell pepper is a new addition)
- 2 tomatoes, diced (try three as a variation)
- 15 ounce can whole kernel corn, drained (about 1 1/2 cups corn) (We’ve come to prefer more corn, about 2 cups)
- 1 pound bacon, cooked until crisp but still a little chewy and crumbled, some reserved for garnish
- 1 cup cheddar cheese, grated large (reserve for garnish)
- a green onion, sliced for garnish if desired
Instructions
Mix together the Mayonnaise and Ranch mix.
Note on layering:
There are three layers and the topping. All the ingredients are best prepped all at once. Pay close attention to whether an ingredient is to be divided into 1/3 or 1/4’s or has no division. If it’s 1/3, the ingredients are divided into the three layers, 1/3 in each layer. If the ingredient is divided by 1/4, it will go into all three layers, but the final quarter will be a part of the topping. If there is no division (the cheese and green onion) it goes on top, only.
Begin the layering:
Add about 1/3 of the crumbled cornbread on the bottom of the trifle dish. Over that, dollop about 1/4 of the Mayo/Ranch mixture. Sprinkle on 1/4 of the red onion, 1/3 of bell pepper, 1/3 of the tomato, 1/3 of the corn, and 1/4 of the bacon. Do not use the cheese or the green onion in layers. Layers two and three: Simply repeat the first layer.
For the top of the trifle: Add the remaining 1/4 of the Mayo/Ranch mixture on top of the last layer in a big dollop in the center. Sprinkle grated cheese around the outside edge. Sprinkle the bacon in a circle where the cheese and Mayo/Ranch mixture meet. Sprinkle the green onion and the last 1/4 of the red onion over the Mayo/Ranch Mixture.
Carefully cover and refrigerate for several hours; three is ideal. Mix right before serving.
Find it online: https://frugalhausfrau.com/2017/11/17/cornbread-salad/