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Dilly Ranch Layered Cornbread Salad

Print Recipe
Prep Time 15 minutes
Chill Time 4 hours
Servings 15

Ingredients
  

  • 11 - 15 oz boxed cornbread mix - prepared according to directions and crumbled
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 1/2 tbsp ranch seasoning
  • 2 tbsp Grillo's Pickle Brine
  • 1/2 cup red bell pepper - chopped
  • 1/2 cup green bell pepper - chopped
  • 1/2 cup tomatoes - chopped
  • 1 cup Grillo's Pickle Spears - cubed
  • 2 cans 15.5 oz pinto beans - drained and rinsed
  • 2 cups corn
  • 1/2 cup cooked bacon - crumbled
  • 8 oz cheddar cheese - shredded
  • 3 green onions - chopped

Instructions
 

  • To a medium bowl, add the mayo, sour cream, pickle brine and ranch seasoning. Mix to combine then set aside.
  • In a separate bowl, combine the chopped peppers, chopped tomatoes, half of the green onions and 3/4 cup of the chopped Grillo's Pickles. Set aside.
  • In a large bowl or 3-quart trifle dish, start layering the ingredients. Layer half of each: crumbled cornbread, beans, tomato/pickle mixture, cheese, bacon, corn and dressing. Repeat layers and top with the remaining green onions and remaining 1/4 cup of Grillo's Pickles.
  • Cover and refrigerate for at least 4 hours.
  • Serve and enjoy!