Lowcountry Cornbread Salad
In the South, we eat cornbread with everything. Count on a southerner to invent a salad made with cornbread! The name doesn’t give this delicious dish justice! Give it a try — it’s much better than you might think!
1 (16-ounce) package cornbread mix
1 (1-ounce) package ranch dressing mix
1½ cups sour cream
1½ cups mayonnaise
2 (15-ounce) cans pinto beans, rinsed and drained
3 ripe tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 (11-ounce) cans whole kernel corn, drained
10 slices bacon, cooked and crumbled (about ¾ cup)
1 cup (4 ounces) shredded Cheddar cheese
Prepare cornbread according to package directions. Cool, crumble, and set aside. Whisk the dressing mix with the sour cream and mayonnaise. Crumble half of the cornbread in the bottom of a large serving dish. Top with half the beans. Layer with half of the tomatoes, green pepper, green onions, corn, bacon, and salad dressing mixture. Repeat the layers. Top with Cheddar cheese. Cover and chill at least 2 hours before serving. Serves 12.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at email@example.com.