Cornbread Salad Recipe

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.

Course side

Cuisine Southern

Keyword cornbread salad recipe, how to make cornbread salad, recipe for cornbread salad, what is cornbread salad

Prep Time 35

Cook Time 20

Servings servings

Calories 338kcal

Author Beth Pierce

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 8x8 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 for the cornbread with vegetable shortening, but butter will work, too.
Kidney beans or black beans can be substituted for the pinto beans.
You can use any colored bell pepper you like. Red, yellow, orange, or green bell peppers all work.
If you have the time, make homemade ranch dressing. It is incredibly flavorful and 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 it in a large bowl and season to taste with kosher salt and fresh ground black pepper.

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