Cornbread Extravaganza
A flavorful layered cornbread dish with creamy dressing, fresh vegetables, cheese, and beans, perfect for family gatherings, potlucks, or comfort food lovers seeking bold flavors.
Ingredients
- 1 pan cornbread (8 x 8 x 2-inch) ⓘ
- 1 (1 oz.) package dry Ranch dressing mix ⓘ
- 1 cup sour cream ⓘ
- 2 (17 oz.) cans whole kernel corn, drained
- 1 cup mayonnaise ⓘ
- 2 (16 oz.) cans pinto beans, drained ⓘ
- 3 large tomatoes, chopped
- 1/2 cup chopped bell peppers ⓘ
- 1/2 cup chopped green onions ⓘ
- 1 (8 oz.) package shredded Cheddar cheese ⓘ
Instructions
- Make cornbread a day ahead; let cool thoroughly.
- Combine sour cream, mayonnaise, and dry dressing mix; set aside.
- Combine chopped tomatoes, onions, and bell peppers; set aside.
- Place half of the crumbled cornbread in the bottom of a 4-quart serving dish.
- Top with half of the drained pinto beans and half of the tomato, onion, and pepper mixture.
- Add half of the shredded Cheddar cheese, half of the bacon, and half of the drained corn.
- Spread half of the dressing mixture over the layered ingredients.
- Repeat the layers, leaving enough cornbread for a light covering over the mixture.
- Garnish with green pepper rings and sliced tomatoes.
- Chill for 2 to 3 hours. Beat when chilled overnight.
Nutrition & Diet Analysis (per serving)
455
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).