Beazell's Cook Book

Cornbread Salad

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Cornbread Salad  




1 - 9” round pan prepared cornbread, cooled and cubed (or one box of Jiffy)

2 cups cooked pinto or black beans or one can drained

1 tablespoon Beazell's Cajun Seasoning

2 cups cooked corn or one can drained

1 1/2 cups diced onions

1 1/2 cups diced bell pepper

1 1/2 cups diced tomatoes

1 1/2 cups shredded cheddar cheese

2 cups Beazell's Buttermilk dressing or bottled ranch style dressing

1 1/4 cups chopped green onions for garnish

1 cup chopped crispy bacon



In a pretty glass serving bowl or trifle bowl, add the cubed cornbread.  In layers, add the pinto beans that have been seasoned with Beazell’s Cajun Seasoning, corn, onion, bell pepper, tomatoes and finally the shredded cheese.  Right before serving, pour the  Buttermilk dressing or ranch style dressing on top.  Garnish with green onions and bacon.

Variation:  Add a layer of shredded chicken or turkey.


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