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–+ servings
Cornbread Salad

Cornbread Salad: A Colorful Twist for Summer Gatherings

This Southern Cornbread Salad combines soft cornbread, crisp vegetables, and a creamy ranch dressing for a refreshing summer dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Salad
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup mayonnaise can substitute with Greek yogurt
  • ½ cup sour cream can replace with plain yogurt
  • 1 packet ranch dressing mix can use homemade ranch seasoning
Cornbread
  • 1 box corn muffin mix Jiffy mix is commonly used
  • 1 large egg no direct substitute recommended
  • ½ cup milk can use dairy-free milk
Salad
  • 1 medium red bell pepper can substitute with any color bell pepper
  • 1 can pinto beans black beans can be used as an alternative
  • 1 cup sweet corn frozen corn can be used
  • 1 medium sweet onion can substitute with green onions
  • 2 medium tomatoes or use canned tomatoes (drained)
  • 1 cup cheddar cheese or sharp cheese, omit for vegan option
  • ½ cup bacon or use bacon bits for a vegetarian option
  • ¼ cup green onions can replace with chives

Equipment

  • mixing bowl
  • baking dish
  • whisk
  • Plastic wrap

Method
 

Preparation
  1. In a medium bowl, combine mayonnaise, sour cream, and ranch dressing mix. Whisk until smooth. Cover and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). In a large bowl, stir together corn muffin mix, egg, milk, and splash of sour cream until just combined. Pour into a greased baking dish and bake for 15-20 minutes. Let cool.
  3. Once cooled, cut the cornbread into 1-inch cubes.
  4. Layer the salad in a trifle dish or large bowl, starting with cornbread cubes, followed by red bell pepper, pinto beans, sweet corn, sweet onion, and tomatoes. Repeat layers finishing with cornbread.
  5. Spread ranch dressing over the top layer of cornbread. Top with cheddar cheese, bacon, and green onions.
  6. Cover and chill for at least 1 hour before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 32gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

This salad can be prepared ahead of time and stored in the fridge, enhancing its flavors.

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