Mexican Cornbread Salad

Serves 20
None Specified

1 cup sour cream

1 cup mayonnaise

1 oz. pkg. ranch dressing mix

2 tbsp. Kowalski's Taco Seasoning

22 oz. Kowalski's Cornbread, crumbled into chunks and left uncovered to dry out for 1 day, about 5 cups

2 cups shredded Kowalski's Mexican Blend Cheese, divided

30 oz. pinto or black beans, rinsed and drained

30 oz. frozen corn, thawed and drained

10 slices bacon, cooked and crumbled

3 cups chopped tomatoes

1 cup chopped green bell pepper

1/2 cup chopped green onion


In a medium mixing bowl, whisk together sour cream, mayonnaise, dressing mix and taco seasoning; set aside. In a 3-4 qt. straight-sided bowl, layer bread, half of the cheese and half of the dressing. Layer beans, corn, remaining cheese, bacon, tomatoes, peppers and remaining dressing. Cover; chill at least 2 hrs. before serving. Before serving, sprinkle with green onion.

Good to Know:

  • Find Kowalski's Cornbread in the Deli Department.