Super Easy Cornbread Salad Recipes

Steps:

• Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

Steps:

• Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise and relish., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining cornbread. Refrigerate, covered, 2-4 hours before serving.

Steps:

• Prepare cornbread, bake and set aside to cool. Once cool, crumble into dish.
• Drain and mix together corn and beans. Put this over cornbread.
• Chop and mix together onion, tomato and pepper. Put this over beans/corn.
• Cover with the cheese.
• Pour Ranch dressing over this. Crumble crisp bacon over this. Cover and refrigerate overnight. It won't taste right until it sits overnight!
• You can also use Mexican cornbread and chili style beans for this recipe, if you want a spicier version. You can even throw in a bit of chopped Jalapeno!

Steps:

• Beat eggs, milk and oil together.
• Add all dry ingredients to wet and mix well.
• Pour mixture into greased 8"x8" cake pan.
• Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.