Ingredients
Method
Preparation
- Bake the cornbread according to the package or recipe directions, usually at 400°F for 20 to 25 minutes. Let it cool completely.
- Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels and crumble once cool.
- Crumble the cooled cornbread into a large bowl. Add the onion, bell pepper, tomato, corn, and crumbled bacon. Stir gently.
- In a separate bowl, mix the mayonnaise and ranch dressing mix until smooth. Fold the dressing into the salad gradually.
- Cover the bowl and refrigerate for at least 2 hours to let the flavors blend.
- Before serving, garnish with sliced tomatoes and serve cold.
Notes
Do not use warm cornbread as it may make the salad mushy. Avoid overmixing the salad to keep the texture balanced. Make it 1 to 6 hours before serving for optimal texture.
