Give your taste buds something to talk about with stunning southern cornbread salad.
It’s the perfect balance of sweet and savory, and it’s ideal for a backyard bash!
Rich, creamy dressing, flavorful bacon, juicy tomatoes, and crumbly cornbread all in one dish? Yes, please!
This cornbread salad recipe is the BBQ side dish you never knew you needed – unless you grew up south of the Mason-Dixon Line, that is!
And while you don’t have to serve it in a fancy trifle dish, you can’t deny it looks impressive!
Ready to break out the cornbread mix? Me too!
So let’s make this cornbread salad before I drool all over my keyboard.
What is Cornbread Salad?
Cornbread salad is a layered salad featuring crumbled cornbread, chopped tomatoes, bell peppers, beans, and a creamy blend of ranch, mayonnaise, and sour cream for the dressing. You can also top it off with crispy bacon, green onions, and cheese.
Cornbread and salad is an unlikely pairing, but it’s developed a cult following over the years.
And as you can see from the picture, it’s a unique side dish that’s sure to turn heads at your next summer gathering.
The combination of crunchy vegetables and pillowy cornbread makes for an unbeatable contrast in texture and flavor.
Try it once, you’ll be hooked!
Ingredients
- Ranch, Mayo, and Sour Cream for The Dressing – This combo is the secret to taking the average cornbread salad from bland to grand! They’re creamy and tangy and offer just a hint of sweetness.
- Homemade or Boxed Cornbread – Cornbread is the star ingredient of cornbread salad because it soaks up all the amazing food juices, and adds a nice layer of texture to the dish. Plus, it has a subtle sweetness that offsets the savory vegetables.
- Cheddar Cheese – Cheese is a must-have in this recipe, and you can’t beat cheddar. The slightly sharp flavor and bold taste kick up the complexity of this delightful side dish.
- Bacon Strips – Crumbled bacon strips bring just the right amount of salt and crunch to the salad.
- Tomatoes, Peppers, Corn, and Pinto Beans – That trio is the most commonly used. The tomatoes and red pepper make it juicy and vibrant and the pinto beans bring tenderness and nutrients. Of course, that’s not all you’ll need, and you can add extra if you like!
How to Store Southern Cornbread Salad
Because of the veggie juices and dressing, the fluffy cornbread will go soggy if you leave it for more than a day.
So, I suggest making this salad no more than an hour or so in advance.
Cover it in the fridge until you’re ready to serve.
As for longer storage, it’s not really possible with this recipe. After a day in the fridge, the cornbread will be mushy.
And since the dressing is so creamy, it won’t freeze well.
Recipe Tips and Tricks
Want the best cornbread salad ever? I’ve got you covered:
- Use freshly made cornbread. It’s tastier and has a better texture than day-old cornbread.
- Chop the vegetables evenly. You want small, even pieces, so you get a little bit of everything in each bite.
- Use Greek yogurt instead of mayo. It adds a nice creamy texture with less fat and calories.
- Add herbs and spices to the cornbread. It’ll give your salad an extra boost of flavor.
- Cool the cornbread completely before layering the salad. If it’s warm, the steam will make it soggy.
- Let the assembled salad sit in the fridge for an hour before serving. This will ensure all the flavors can marry together.
- Make homemade ranch dressing. Trust me, it makes a world of difference, and the flavor profile is much more complex.
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Mexican Bean Salad
Seven-Layer Salad
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Southern Cornbread Salad Recipe
16
servings30
minutes367
kcalGive 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!
Ingredients
1 package cornbread or muffin mix
1 cup mayonnaise
1 cup sour cream
1 packet ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans pinto beans, rinsed and drained
2 cups cheddar cheese – shredded
10 bacon strips – cooked and crumbled
3 -1/2 cups corn
Instructions
- 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.
I like the cornbread salad with black-eyed peas instead of the beans. I will try it with the beans, but it sure is good with peas.
Hi Elizabeth, I’m so glad to hear you like it!