Cornbread Salad With Bacon, Cheddar, and Ranch
A distinctly Southern cornbread salad combines crumbled cornbread with bacon, vegetables, and a flavorful mayo dressing.
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Instructions
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Preheat oven to 425 F (220 C).
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Place 1 tablespoon shortening in a 9- or 10-inch skillet and heat in the oven.
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In a large bowl, combine cornmeal, flour, baking powder, soda, and salt.
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In another bowl, whisk buttermilk with egg and 3 tablespoons melted butter.
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Remove hot skillet from oven.
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Combine dry and wet mixtures, then pour into the hot skillet.
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Return skillet to oven, reduce temperature to 375 F (190 C), and bake for 20 to 24 minutes until browned.
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Cool cornbread completely on a rack.
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Stir together salad dressing mix, sour cream, and mayonnaise; set aside.
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Combine chopped tomatoes, bell peppers, and onions.
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Crumble half of the cooled cornbread into a large bowl.
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Create layers with half each of beans, the tomato mixture, bacon, corn, cheese (if using), and dressing, then repeat the layers.
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Cover and chill salad for at least 3 hours.
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Stir gently before serving.