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Thumbs-Up Cornbread Salad

Photo: Gooseberry Patch
Yield Serves 10
We give this cornbread salad two thumbs-up! It is the perfect dish for entertaining because it tastes great but also adds color and looks pretty on the table.


  • 1 8 1/2 oz. pkg. cornbread mix
  • 1 24-oz. can pinto beans, drained and rinsed
  • 2 15-oz. cans corn, drained
  • 1/4 cup sweet onion, diced
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup celery, chopped
  • 1/2 cup bacon bits, divided
  • 2 cups shredded 4-cheese blend cheese, divided
  • 1 cup sour cream
  • 2 cups ranch salad dressing

How to Make It

  1. Prepare and bake cornbread according to package directions; set aside to cool.

  2. Crumble cornbread into a large serving bowl. Add beans, corn, onion, tomatoes, celery, 1/4 cup bacon bits and 1 1/2 cups cheese. Toss well; set aside.

  3. In another bowl, mix sour cream and salad dressing together; drizzle over cornbread mixture and toss to coat. Sprinkle with remaining bacon bits and cheese.

101 Autumn Recipes