cornbread salad

There is nothing like cornbread salad made with fresh vegetables from the garden.

Cornbread Salad

cornbread muffins (crumbled (You can use my recipe

onion

green pepper (chopped)

beans

bacon

corn kernels (cooked (can use frozen or canned))

cucumber (peeled and chopped (can add pickles))

tomatoes (chopped)

shredded cheese ((I use sharp cheddar))

mayonnaise

ranch dressing

black pepper

salt

cayenne ((optional))

Layer first nine ingredients in large salad bowl. Mix together the mayonnaise and ranch dressing with the salt and pepper. Mix into salad. Put salad in refrigerator for several hours or overnight before serving. Makes 10 cups.

Give your taste buds something to talk about with southern cornbread salad. It's the perfect balance of sweet and savory and is ideal for a backyard bash!

Southern Cornbread Salad Recipe

cornbread

sour cream

ranch salad dressing mix

tomatoes,

sweet red pepper

green pepper

green onions, divided

pinto beans,

cheddar cheese

corn

Bake the cornbread according to the package instructions. Then, set it aside to cool.

While the cornbread cools, mix the dry ranch dressing, mayonnaise, and sour cream until well blended. Set aside.

In a separate bowl, mix half a cup of green onions with the chopped tomatoes, and peppers. Set aside.

When the cornbread is cold, crumble it well, then layer half in a large glass serving dish.

Next, layer half of the beans, cheese, bacon, tomato mixture, corn, and dressing.

Cover the top with the second half of the cornbread crumbles.

Then add the second half of the beans, cheese, bacon, tomato mixture, corn, and dressing.

Sprinkle the remaining green onions on top.

Set the salad in the fridge to chill (30-60 minutes) then serve.

Cornbread Salad has crumbled jalapeno cheddar cornbread layered with bacon, beans, and veggies for a delicious southern favorite. This cornbread salad recipe makes a good sized amount and can be made a day in advance, making this recipe perfect for a summer potluck or barbecue.

Jiffy corn muffin mix

green onion

½ tsp chili powder

cumin

sage

kosher salt

light buttermilk (plus additional to adjust consistency)

(27 oz) can pinto beans, rinsed and drained

whole kernel yellow corn (thawed if frozen)

green bell pepper

oz shredded sharp cheddar cheese

Preheat oven to 350°F.

Whisk all the cornbread ingredients together. Add an additional splash or two of buttermilk to adjust the consistency. We want the batter thick but not dry.

Transfer the better to a small baking dish or in muffin tins sprayed with cooking spray.

Cook 15-20 minutes until lightly browned and cooked through. Set aside to cool.

Make the cornbread

Combine mayonnaise, sour cream, and ranch dressing mix. Set aside.

Crumble half of the cornbread into a 13-9 dish or large serving bowl. Layer half of the beans, ranch mixture, corn, tomatoes, green pepper, bacon, cheese, and green onion. Repeat layers.

Cover and refrigerate at least 2 hours.

Assemble the salad

There's nothing more southern than this easy cornbread salad. It has layers of sweet cornbread, crunchy vegetables, creamy dressing, and salty bacon. 

Easy Layered Southern Cornbread Salad

black-eyed peas

whole kernel corn

Ranch dressing

grape tomatoes, sliced

red onion

Layer

1/3 of the cornbread on the bottom of a large salad bowl.

Place

Pour

1/2 of the Ranch dressing over the layer of tomatoes.

another 1/3 of the cornbread crumbles over the dressing.

the bell pepper layer with 3/4 of the red onion.

the last 1/2 of the Ranch dressing over the onion 

the last 1/3 of the cornbread crumbles over the ranch dressing.

Sprinkle

the remaining peas, corn, tomatoes, bell pepper, and red onion over the cornbread.

the salad with cheese, bacon, and green onions.

Chill

This Cornbread Salad is the real thing! A Southern classic and a great way to use up leftover cornbread it&#039;s got all the flavors true to the South!

garlic powder

buttermilk

Worcestershire sauce

chives (finely chopped)

fresh flat leaf parsley (finely chopped)

Salt (to taste)

Pepper (to taste)

pan Jiffy cornbread (made according to instructions, cooled, cubed)

bacon (cooked, drained, chopped)

corn (rinsed and drained)

pinto beans

red bell pepper

cherry tomatoes (halved)

In a medium bowl, whisk together mayonnaise, sour cream, and garlic powder until well combined. Slowly mix in buttermilk and Worcestershire sauce until smooth.

Stir in chives and parsley, salt, and pepper to taste.

Set aside or can be made up to 1 day ahead of time.

For the Dressing

Grab a large bowl,  place half of the prepared salad dressing in bottom of the bowl.

On top of the salad dressing add half of all salad ingredients (half of the cornbread, bacon, corn, beans, etc.), except green onions, and toss together with the dressing, coating all ingredients.

Add the rest of the salad dressing on top followed by the rest of the salad ingredients. Toss gently to coat. Wrap and chill for 2 hours in refrigerator.

Transfer to a serving bowl, garnish with green onions, and serve immediately.

For the Salad

Easy to make. Delicious as is! Love this recipe. I could eat the whole bowl but I do share with friends. Thank you for sharing your recipe.

I have made this several times for church small group gatherings and EVERY time someone asks me for the recipe. I have made some personal adaptations along the way.: chick peas instead of pinto beans and once I forgot the bacon.  No complaints either time. This recipe is easy and so so so delicious.

This was so good! Such a great idea, I never thought to mix cornbread with other ingredients to make it into a salad like this!

When I saw cornbread salad, I immediately thought this has to be from the south. Love how vibrant and colorful. A great dish for the finally of winter! ❤️ Thanjs for sharing! Such a wonderful dish. Very bright and cheerful dish!  ❤️

I've never had cornbread salad, but it certainly looks delicious.   I can't wait to give your recipe a try.

This salad is like a southern version of Panzanella! I love the idea of kicking salad up with some delicious cornbread. And it came out as delicious as you said. I going to make this again for my potluck this weekend. Thanks so much!

Definitely a dinner I will make again. The family gobbled it up!

This turned out so good! I let it chill in the fridge overnight and I think this really gave it tons of flavor!

This was such a delicious dinner, thank you! Will make again!

I'm so excited to try this. I've never heard of cornbread salad but it looks and sounds delicious! Can't wait to make it.

This was so delicious and everyone loved at home. Sinple ingredients and was so easy to make.

I've never heard of this before. Perfect for a potluck gathering. Thanks!

What a wonderful way to use leftover cornbread. I am very excited to try this recipe. I bet it is super flavorful and comforting!

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Top Tags

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The most viewed cornbread salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine