Tuesday, July 23, 2013

Summer Salads: Kelly Bristow

Mississippi Cornbread Salad

1 (8 oz.) container of sour cream
1 (8½ oz.) box of Jiffy cornbread mix
1 (1 oz.) envelope of Hidden Valley Buttermilk Ranch mix
1 cup mayonnaise
1 ½ large tomatoes, chopped
¼ cup chopped red bell pepper
½ cup chopped yellow pepper
¾ cup chopped green onions
1 (16 oz.) can Ranch Style Beans, drained
1 (15¼ oz.) can whole kernel corn, drained. Save the water.
2 cups (8 oz.) cheddar cheese, grated
10 bacon strips, cooked and crumbled

Prepare cornbread mix according to package directions; cool. Stir together salad dressing, sour cream, and mayonnaise until blended; set aside. Rinse the beans with the water from the corn and let drain. Combine tomatoes and next 3 ingredients; gently toss.

Crumble 1/3 the cornbread into a 2 quart trifle bowl or salad bowl. Top with half the ingredients in this order: beans, tomato mixture, cheese, bacon, corn, and dressing mixture. Repeat layers. Top with the remaining cornbread. Cover and chill 3 hours.

Makes 6-8 servings (if served as a meal)

Magical Meal Suggestion

The magic of Mississippi Cornbread Salad lies in its versatility, its ability to be either a main or side dish. If you choose to serve it as the main dish, pair it with a crunchier side: carrot sticks or a spinach or lettuce salad with a lite vinaigrette dressing. If you serve it as a side, couple it with grilled or baked chicken.

Continue the enchantment by serving this salad with iced tea or lemonade. Want a little more sparkle, serve Mississippi Cornbread Salad with Mike’s Hard Lemonade or a white wine.



  1. Thanks, Kelly - some good stuff there. I'll take mine with Hard Lemondade please!

    1. Oh my gracious, Shel. It is so good. My mouth is watering just thinking about it.