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Spicy Cornbread Salad

Ingredients

  • 1 packet Mexican cornbread mix, cooked according to package directions, cooled and crumbled
  • 2 cans tomatoes and chilies, drained
  • 3 scallions, green and white parts, chopped
  • 4 ears cooked corn, cut off the cob, or 2 cans whole white corn, drained
  • 2 cups sour cream, or a combo of sour cream and buttermilk
  • 1 packet Good Seasons Italian dressing mix
  • 4 slices bacon, fried crisp and crumbled
  • 2 cups shredded sharp cheddar cheese

Instructions

  • Crumble the cornbread and set aside. 
  • Combine the tomatoes, corn, and scallions and set aside. 
  • Mix together the sour cream, buttermilk if using, and dressing mix.  Set aside.
  • Layer the salad like this:  
    ½ the crumbled cornbread,
    ½ the tomato mixture including ½ of any accumulated juices,
    ½ the crumbled bacon,
    ½ the dressing
    ½ the cheese.
    Repeat. 
  • Cover tightly with plastic wrap and refrigerate overnight.