The thing I like about this salad is that the cornbread doesnít get soggy, since a creamy thick ranch dressing is used rather than a thin vinaigrette. Itís a hearty salad, and ham or chicken could be added to make it a main dish salad.
Yankee notes: If you were not born in the South (US) and think sweet cornbread is ďcornbread,Ē you are sadly mistaken; Southernerís say, ďIf itís made with sugar, it ainít cornbread!Ē When making this salad, make sure you use a cornbread mix that doesnít contain sugar. As far as cornbread mixes go, Jiffy Brand, which my children and I like best, is delicious, but isnít suitable for this salad since itís sweet. The non-sweet variety is available in places other than the South under several brands; my grocery stores (in Utah) carry a cornbread mix called Gladiola, which is made by Martha White, a popular southern brand; it passes for genuine cornbread as far as my southern- born husband is concerned.
1/3 cup red onions
1 cup shredded cabbage
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 15 oz. can pinto beans, drained and thoroughly rinsed
1 15 oz. can corn, or 2 cups frozen corn, rinsed
1 cup grated cheddar jack cheese
1/2 cup cooked and crumbled bacon, (8 strips thick bacon)
1 1/4 to 1 1/2 cups light ranch dressing
4 cups non-sweet cornbread, (6 oz pkg mix baked according to directions), cooled and coarsely crumbled
- Mix all ingredients except cornbread until thoroughly combined.
- Stir in the crumbled cornbread, mix well, and serve.
Amount Per Serving
Calories 266 Calories from Fat 113
Percent Total Calories From: Fat 42% Protein 13% Carb. 44%
Nutrient Amount per Serving
Total Fat 13 g 19%
Saturated Fat 4 g 20%
Cholesterol 51 mg 17%
Sodium 733 mg 31%
Total Carbohydrate 29 g 10%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 9 g
Vitamin A 11% Vitamin C 26% Calcium 0% Iron 8%