Cornbread Salad Recipe
Southern cornbread salad is an easy, make-ahead side dish that's full of layers of colorful vegetables, cornbread, cheese, bacon, and a creamy Ranch dressing. It's always a hit at potlucks and summer cookouts.
Servings 16
Calories 573kcal
Equipment
Ingredients
- cornbread 8x8-inch square
- 1 cup sour cream
- 1 cup mayonnaise
- 1 packet Ranch salad dressing mix about 1 ounce
- 3 Italian plum tomatoes
- 1 cup bell pepper I used a blend of green, red, and yellow
- 1 cup green onions sliced
- ½ cup red onion
- 30 ounces pinto beans drained and rinsed
- 2 cups Cheddar cheese shredded
- 1 pound bacon cooked and crumbled
- 20 ounces frozen corn
- 8 ounces chiles
- ½ cup cilantro
Instructions
- Dice the cornbread up in small cubes.
- Mix the tomatoes, peppers, chiles, red onions, and half the green onions in a medium mixing bowl. Set aside.
- Mix the mayonnaise, sour cream, and Ranch seasoning in a small bowl. Set aside.
- Add a layer of cornbread to the bottom of a large glass bowl.
- Top with half the pinto beans.
- Top with half the tomato and bell pepper mix.
- Top with a layer of cheese, then a layer of cilantro.
- Top with a layer of corn then a layer of bacon.
- Top with half the mayonnaise mixture.
- Repeat layers ending with the dressing.
- Sprinkle with remaining green onions.
- Cover with plastic wrap and refrigerate at least 3 hours up to 24 hours.
Video
Notes
Expert Tip: Dishes with mayonnaise-based dressings should not sit at room temperature for more than an hour or two. Refrigerate promptly to guard against food-borne illness.
Storage:
Store in the refrigerator for up to 3 days, tightly covered with plastic wrap or in an airtight container. The salad will get soggy as time goes on. Do not freeze.
Tips:
- You can make this layered or mix it all up in a large bowl. Layered is prettier.
- A box of Jiffy cornbread mix will make enough cornbread for this salad.
- You can save time by purchasing an 8x8-inch square of cornbread from the store.
- Make Mexican cornbread salad by adding chopped jalapenos to the cornbread batter.
- Some people prefer to crumble the cornbread rather than cube it.
- If you like a lot of dressing (I do) double the amounts of Ranch, sour cream, and mayonnaise.
Nutrition
Calories: 573kcal | Carbohydrates: 51g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 780mg | Potassium: 601mg | Fiber: 8g | Sugar: 10g | Vitamin A: 945IU | Vitamin C: 38mg | Calcium: 214mg | Iron: 3mg
