Southern Cornbread Salad

Southern Cornbread Salad by

Kelli Smith and Erin Barnett


Serves: 10-12


  • 4 cups fresh baked cornbread from the Ingles bakery dept.
  • 1 pkg. Laura Lynn ranch dip mix
  • 1½ cups sour cream
  • 1½ cups mayonnaise
  • 2 (15 oz.) cans pinto beans, drained and rinsed
  • 2 large tomatoes, diced
  • ½ red onion, diced
  • 1 cup bell pepper, chopped
  • 1 cup cheddar cheese, shredded
  • 2 (15 oz.) canned corn, drained
  • 2 (2.8 oz.) packages Laura Lynn real bacon pieces


  1. In a small bowl, whisk together ranch dip mix, mayonnaise, and sour cream and set aside.
  2. Crumble half of cornbread in the bottom of a trifle bowl.
  3. Layer half of the following: pinto beans, chopped tomatoes, onions, bell pepper, half green onion, shredded cheese, bacon pieces, and corn.
  4. Top with half of the dressing mix.
  5. Repeat layers once more.
  6. Garnish with any additional bacon, green onion, or cheese.
  7. Cover and chill until ready to serve.