Southern Cornbread Salad Recipe is a delicious combination of flavors from moist cornbread, bell peppers, pinto beans, corn, tomatoes, ranch dressing, sharp cheddar cheese, bacon crumbles, and green onions. It all comes together quickly and easily making it one of our favorite go to salads. Serve it layered in a trifle dish or tossed in a large bowl. This side dish is ideal for potlucks, picnics, family reunions, and pool parties.
This is a great dish for leftover cornbread. You can assemble this layered salad in a clear large bowl or even a clear rectangular baking dish. The colors on this salad really pop and make this salad just perfect for a party. If you are squeezed for time bake a batch of cornbread a day or two in advance.
How to make Southern Cornbread Salad
Start by preparing the dressing mix. Stir together the mayo, sour cream, and ranch seasoning packet in a medium bowl. Then cover with plastic wrap and put it in the fridge while you prepare the cornbread.
Now in another medium bowl mix together the corn muffin mix, egg, milk and sour cream. Stir just until combined then spoon into a greased 8×8 inch square pan and bake in a preheated oven for about 20 minutes. Then place the pan on a wire rack and let it cool for a few minutes while you cut the vegetables.
Cut the cornbread into 1 inch cubes and place it into the bottom of a trifle dish or clear bowl. Top with the red bell pepper, pinto beans, corn kernels, onion, and tomatoes. Using a spatula or the smooth bottom of a large spoon spread the dressing mixture over the top. Then layer with the shredded cheddar cheese, crisp bacon, and sliced green onions.
Cornbread salad recipe notes
- Make the cornbread up to 2 days in advance.
- I grease the baking dish with vegetable shortening but butter will work too.
- Kidney beans or black beans can be substituted for the pinto beans.
- Use any colored bell pepper you like. Red, yellow, orange, or green bell pepper all work.
- If you have the time make homemade ranch dressing. It really is incredibly flavorful and it makes the salad that much better.
- Use your favorite homemade cornbread recipe in place of the Jiffy cornbread or try mine.
- This salad is very forgiving as far as what layer goes where so don’t sweat it.
- If desired toss in a large bowl and season to taste with kosher salt and fresh ground black pepper.
- Storage: Store covered in the fridge until ready to serve or up to 10 hours. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Cornbread Salad
This delicious Southern Cornbread Recipe brings moist cornbread together with pinto beans, red bell pepper, sweet corn, sun ripened tomatoes, creamy ranch dressing, sharp cheddar, and crisp bacon together into an amazing taste treat.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: side
- Method: bake
- Cuisine: Southern
Ingredients
Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet (1 ounce) ranch seasoning and dressing mix
Cornbread
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 egg
- ⅓ cup milk
- ⅓ cup sour cream
Salad
- 1 red bell pepper, seeded and diced
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15.14 ounce) can sweet corn, drained
- 1 medium sweet onion, finely chopped
- 3 large tomatoes chopped
- 2 cups shredded cheddar cheese
- 8 slices bacon, crispy cooked and crumbled
- 2 green onions sliced
Instructions
- Preheat oven to 400 degrees. Grease an 8×8 inch baking dish.
- Stir together the mayonnaise, sour cream, and ranch seasoning packet in a medium bowl. Cover with plastic wrap and refrigerate.
- In a medium bowl mix together the corn muffin mix, egg, milk and sour cream. Stir just until combined then spoon into the prepared pan and bake for 15-20 minutes or until golden brown. Place the pan on a wire rack to cool while you cut the vegetables.
- Cut the cornbread into 1 inch squares and place into the bottom of a trifle dish or clear bowl. Top with the red bell pepper, pinto beans, corn kernels, onion, and tomatoes. Using a spatula or the smooth bottom of a large spoon spread the ranch dressing over the top. Layer with cheddar cheese, bacon, and green onions. Cover with plastic wrap and refrigerate until ready to serve or up to 10 hours.
Notes
- Make the cornbread up to 2 days in advance.
- I grease the baking dish with vegetable shortening but butter will work too.
- Kidney beans or black beans can be substituted for the pinto beans.
- Use any colored bell pepper you like. Red, yellow, orange, or green bell pepper all work.
- Use your favorite homemade cornbread recipe in place of the Jiffy cornbread.
- This salad is very forgiving as far as what layer goes where so don’t sweat it.
- If desired toss in a large bowl and season to taste with kosher salt and fresh ground black pepper.
- Storage: Store covered in the fridge until ready to serve or up to 10 hours. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: how to make cornbread salad, easy cornbread salad, southern cornbread salad, layered cornbread salad
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