Are you ready to elevate your side dish game?
My Southern Cornbread Salad Recipe is the ultimate crowd-pleaser combining the rich flavors of cornbread with fresh veggies, tangy dressing, and savory bacon. It's the perfect blend of Southern comfort and simple ingredients.
If you've never had it - it's kind of the southern version of Italian panzanella. Trust me, this recipe will have family and friends coming back for seconds and thirds!
Table of Contents
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🗝️ Key takeaways
- This cornbread salad is packed with layers of flavor and texture, from the moist cornbread to the crunchy veggies and crispy bacon. It's a true taste of Southern comfort that’s also incredibly easy to make.
- What I love the most? It's make ahead easy!
- Perfect for potlucks, family gatherings, or as a hearty side dish for any weekday dinner. I like it as a meal on the weekends when we tend to eat a little more casually.
- Layering the ingredients gives this classic Southern side dish maximum flavor and the tangy homemade dressing brings it all together.
I could eat this yummy salad all summer long - and I have! I even like it for Thanksgiving!
It's so unbelievably easy to make, absolutely fool proof, and it feeds a crowd of hungry people. Making it 24 hours in advance means that all the flavors play nice with eachother and create a proverbial symphony in your mouth with every bite.
It's always a big hit with everyone. You can't beat that with a big old stick!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Add black beans or corn for extra texture and flavor.
- Swap out the bacon for ham or turkey for a different twist.
- Use jalapeños for a spicy kick if you like it hot.
- Substitute the cheddar with Monterey Jack or Colby cheese for a different flavor profile.
- Greek yogurt can be substituted for the sour cream.
- Miracle Whip can be substituted for mayonnaise if you are a Miracle Whip kind of person.
- I prefer plum tomatoes for this recipe because they are meatier and have fewer seeds.
- If you like green bell pepper add more!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Whisk the mayonnaise, sour cream, and Ranch seasoning in a small bowl.
Mix the tomatoes, peppers, chiles, red onions, and half the green onions in a medium
Dice the cornbread up in small cubes and place in bottom of bowl.
Add remaining ingredients in layers as instructed in the green recipe card below.
🤫 Cook's secrets -
Y'all know that using homemade cornbread gives it a richer, more authentic taste. However, life happens. There's no shame in picking up a square of cornbread at the bakery or bakery department of your grocery store and using that instead.
🍴 Equipment
- large
mixing bowl , preferably clear for serving. You want to see the layers - iron skillet for cooking bacon
- sharp knife
- cutting board
- whisk
- large serving spoon
🎥 Video
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🥫 How to store leftovers
Store any leftover cornbread salad in an airtight container in the refrigerator for up to 3 days.
For the best texture, try to eat it within a day or two.
It doesn't freeze well, so plan to eat it up.
Marye's Tip
To keep your cornbread from getting too soggy, add the dressing right before serving. This will keep the cornbread crisp and delicious.
💭 Things to know
- Sprinkle fresh herbs like parsley or cilantro on top for a burst of freshness.
- For the best flavor, make the salad a day ahead to let the flavors meld together.
- You can make southern cornbread salad layered or mix it all up in a large bowl. Layered is prettier.
- Sweet cornbread or southern style without sugar will work just fine. It depends on your personal tastes.
- If you're going to layer it you can use a trifle bowl or just a large glass dish like I did. Use clear glass because you want people to be able to see the layers.
- A box of Jiffy cornbread mix will make enough 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. I prefer the cubes because crumbled cornbread gets soggier faster.
- If you like a lot of dressing (I do) double the amounts of Ranch, sour cream, and mayonnaise.
- Add an extra layer of green onion for more zip.
- Make this a main dish salad by adding seasoned, cooked chicken.
👩🍳 FAQs
Have other questions? Ask me in the comments!
Yes! In fact, it's better if it is covered and refrigerated for 24 hours before serving. That makes it a great dish for potlucks, picnics, and parties!
Any cornbread will do, but homemade is always best for flavor and texture.
🐝 Bee safe-
Remember that 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.
📚 Related recipes
This easy layered salad is one of my favorite recipes for summer potluck meals and church dinners. Other yummy make-ahead recipes that feed a crowd are Frito Corn Salad and Creamy Pea Salad.
📞 The last word
This my favorite way to use up leftover cornbread when I have it on hand - but it's SO good that I've been known to stir up a batch of cornbread just to make this recipe.
Every Texas cook has their own version of cornbread salad. Some add beans while others do not. The only similarity is the cornbread and the fact they're delicious!
The first time I had it was at a church picnic and I was more than a little suspicious. After my first bite, however, I was hooked and I haven't looked back. Now it's one of my favorite dishes to take to summer potlucks because it's such a beautiful presentation.
If you happen to have some grilled corn or blackened corn it is SUPER delicious in this recipe!!
For best results make it the night before you plan to serve it.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Cornbread Salad Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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.
Notes
- 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 Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published May 17, 2021. Last updated June 6,2024 to improve readability and add helpful content.
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Layered Cornbread Salad
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Martha says
Okay, please don’t hang me for heresy, but how much difference would it make if I used Sams bagged bacon bits?
Marye says
You do you. No judgement from me...LOL!!