Cornbread salad
๐ Step-by-step Instructions
- Whisk the Creamy Dressing:
- In a medium mixing bowl, whisk together the dry Ranch dressing packet, sour cream, and mayonnaise until completely smooth and creamy. Cover and set aside in the fridge while preparing the remaining ingredients. ๐ฅฃ๐ฟ
- First Layer (Cornbread & Beans):
- Take a large 3-quart glass trifle dish or deep clear glass bowl.
- Spread half of the crumbled cornbread evenly across the bottom of the dish. ๐ฝ
- Top the cornbread with both cans of drained and rinsed pinto beans in a smooth layer. ๐ซ
- Second Layer (Veggies & Corn):
- Layer all of the drained sweet whole kernel corn over the beans. ๐ฝ
- Add the diced tomatoes, chopped green bell pepper, chopped red onion, and sliced green onions. ๐ ๐ซ๐ง
- Third Layer (Cornbread & Creamy Dressing):
- Scatter the remaining half of the crumbled cornbread over the veggie layer. ๐ฝ
- Carefully scoop and spread the prepared creamy Ranch dressing evenly over the cornbread layer to seal the salad. ๐ฅฃ
- Top & Chill:
- Sprinkle shredded sharp cheddar cheese evenly over the top of the dressing. ๐ง
- Finish with a generous layer of crisp crumbled bacon across the top! ๐ฅ
- Cover tightly with plastic wrap and refrigerate for at least 2 to 4 hours (overnight is best!) before serving to let the flavors blend together perfectly. Serve cold and enjoy! ๐โจ
