Cornbread Salad is a layered Southern favorite that combines the sweet and savory flavors of cornbread, fresh vegetables, cheese, and a tangy dressing. Perfect for potlucks, family gatherings, or barbecues, this dish is as beautiful as it is delicious. It’s a crowd-pleasing salad with a hearty twist!
Why You’ll Love This Recipe
- Combines classic Southern flavors in a colorful, layered presentation.
- Perfect for feeding a crowd at picnics, potlucks, or parties.
- Easily customizable with your favorite vegetables and toppings.
- Can be made ahead of time for convenience.
- A unique and flavorful twist on traditional salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cornbread (prepared and crumbled)
- Bacon (cooked and crumbled)
- Cherry tomatoes (halved)
- Bell peppers (diced, any color)
- Red onion (finely chopped)
- Corn (fresh, canned, or frozen)
- Cheddar cheese (shredded)
- Mayonnaise
- Sour cream
- Ranch dressing mix (optional)
- Green onions (for garnish)
Directions
- Prepare the Cornbread: Bake your favorite cornbread recipe or use a mix. Allow it to cool completely, then crumble it into bite-sized pieces.
- Make the Dressing: In a small bowl, mix mayonnaise, sour cream, and ranch dressing mix until smooth. Set aside.
- Layer the Salad: In a large glass bowl or trifle dish, layer the ingredients in the following order:
- Half of the crumbled cornbread
- Half of the bacon
- Half of the tomatoes, bell peppers, red onion, and corn
- Half of the shredded cheese
- Half of the dressing
Repeat the layers with the remaining ingredients.
- Garnish: Top with green onions and extra bacon or cheese, if desired.
- Chill: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together.
- Serve: Serve chilled as a side dish or light main course.
Servings and Timing
- Servings: 8–10 servings
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Variations
- Mexican Cornbread Salad: Use jalapeño cornbread and add black beans, avocado, and a sprinkle of chili powder.
- Vegetarian Option: Omit the bacon and add extra vegetables like cucumbers or zucchini.
- Spicy Twist: Use pepper jack cheese and add diced jalapeños for a kick.
- Healthier Version: Use Greek yogurt in place of mayonnaise and sour cream for a lighter dressing.
- Southwestern Style: Add diced green chilies, cilantro, and a drizzle of lime juice.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold and does not require reheating.
FAQs
Can I make cornbread salad ahead of time?
Yes, it’s best when made a few hours in advance to allow the flavors to meld, but it should be served within 24 hours for the best texture.
What type of cornbread is best for this recipe?
Sweet or savory cornbread works well; choose based on your preference. Jalapeño cornbread adds a nice kick.
Can I use store-bought cornbread?
Absolutely! Store-bought cornbread can save time and works perfectly for this recipe.
Do I have to layer the salad?
Layering creates a beautiful presentation, but you can mix everything together for a more casual serving style.
What can I use instead of ranch dressing mix?
Use your favorite salad dressing or make a homemade version with herbs, garlic powder, and a touch of lemon juice.
Can I add protein to make this a main dish?
Yes, shredded chicken, grilled shrimp, or diced ham are great additions to make it more filling.
How do I prevent the cornbread from getting soggy?
Layer the dressing on top instead of mixing it directly with the cornbread, and add it closer to serving time.
Can I use frozen corn?
Yes, thaw and drain frozen corn before adding it to the salad.
Is this salad gluten-free?
Use a gluten-free cornbread mix to make this recipe gluten-free.
What’s the best dish to serve this in?
A glass trifle dish or large clear bowl showcases the colorful layers beautifully.
Conclusion
Cornbread Salad is a vibrant, flavorful dish that’s sure to be the star of any gathering. With its layers of crumbled cornbread, fresh vegetables, crispy bacon, and creamy dressing, it’s a salad that feels indulgent yet refreshing. Whether served as a side dish or a light main, this Southern classic is bound to become a new favorite in your recipe collection!
Print
Cornbread Salad
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Layered Salad
- Cuisine: Southern
Description
This hearty Southern-inspired salad combines crumbled cornbread, fresh vegetables, cheese, and a creamy dressing for a dish that’s as beautiful as it is delicious.
Ingredients
For the Salad:
- 6 cups crumbled cornbread (homemade or store-bought)
- 1 cup diced tomatoes (or cherry tomatoes, halved)
- 1 cup diced bell peppers (any color)
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup cooked and crumbled bacon (optional)
- 1 cup shredded cheddar cheese
- 1 can (15 oz) pinto beans (rinsed and drained)
- 1 can (15 oz) whole kernel corn (drained)
- 1/4 cup chopped fresh parsley or green onions (for garnish)
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp ranch seasoning mix (or 1 tsp garlic powder + 1 tsp dried parsley)
- 1–2 tbsp fresh lemon juice (optional, for tang)
- Salt and pepper to taste
Instructions
Prepare the Ingredients:
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, ranch seasoning, and lemon juice. Add salt and pepper to taste. Chill until ready to use.
- Crumble the Cornbread:
- Prepare or crumble your cornbread into bite-sized pieces and set aside.
Assemble the Salad:
- Layer the Salad:
- In a large trifle dish or glass bowl, layer the ingredients in the following order:
- Half the crumbled cornbread
- Half the pinto beans
- Half the corn
- Half the vegetables (tomatoes, bell peppers, cucumber, onion)
- Half the bacon (if using)
- Half the cheese
- Repeat the layers with the remaining ingredients.
- In a large trifle dish or glass bowl, layer the ingredients in the following order:
- Top with Dressing:
- Spread the prepared dressing evenly over the top of the salad. Sprinkle with parsley or green onions for garnish.
Chill and Serve:
- Chill:
- Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve:
- Serve cold as a side dish or a light meal.
Notes
- Add avocado, black beans, or jalapeños for extra flavor and texture.
- For a shortcut, use store-bought cornbread or cornbread mix.
- Store leftovers in the refrigerator for up to 2 days.