Cornbread Salad is a delightful dish that is perfect for family gatherings, potlucks, and any occasion that calls for a touch of Southern charm.
What is Cornbread Salad?
Cornbread Salad is a vibrant, layered dish that combines the hearty, crumbly texture of cornbread with fresh vegetables, savory bacon, tangy cheese, and a creamy dressing. It’s a salad that offers a delightful mix of flavors and textures in every bite, making it a favorite across the South.
The ingredients are “A Symphony of Southern Flavors.”
Here’s what you’ll need to create this masterpiece: ( Be sure to see the full printable recipe below this post.)
Cornbread Freshly baked and slightly cooled, this forms the base of our salad. I used Jiffy Mix.
Bacon Crispy and savory, it adds a delightful crunch.
Tomato Juicy and ripe, for a burst of freshness.
Bell Peppers Red and green, chopped for color and crunch.
Red Onion. Sliced thinly, it brings a sharp, tangy flavor.
Cheddar Cheese: Shredded, to add a creamy, rich texture.
Corn fresh or canned, for a touch of sweetness.
Pinto Beans, Rinsed and drained, adding heartiness.
Green onions
Ranch dressing
A brief history
Cornbread Salad has its roots in the South, where cornbread is a staple. This dish is a testament to Southern ingenuity, turning leftover cornbread into a hearty, delicious salad that’s perfect for warm weather and family gatherings. Its popularity has grown over the years, becoming a beloved dish in the South and elsewhere.
How to make Cornbread Salad
- Prepare the Cornbread: Start by baking your favorite cornbread recipe. Let it cool completely before crumbling it into bite-sized pieces. Or use a box mix such as Jiffy Mix. I used 2 boxes of Jiffy mix. This will help prevent the cornbread from becoming too soggy.
- Cook the Bacon: In a skillet, cook the bacon until crispy. Drain on paper towels and crumble once cooled.
- Assemble the Salad: In a large trifle bowl or clear serving dish, layer the ingredients. Starting with the cornbread, next add, pintos, corn, tomatoes, bell pepper, red onion, green onions, bacon and cheese.
- Add the Dressing: Pour the dressing evenly over the top of the salad. Very gently toss the salad. Toss just enough to coat with the dressing. Over tossing will make your cornbread turn into mush.
- Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld together beautifully.
Tips for the Best Cornbread Salad
– Avoid Sogginess: Make sure your cornbread is completely cooled before crumbling and layering. Using slightly stale cornbread can also help maintain the texture.
-Use Fresh Ingredients: Fresh vegetables and high-quality cheese make a significant difference in flavor. And of course, freshly grated cheese is a must for the best flavor.
Don’t make the cornbread salad the night before. The vegetables can be prepared ahead of time and of course the cornbread can be made the day before. If the prep work is done ahead of time, it won’t take long to finish up the salad. This salad is best served 2 hours before serving. Just cover and chill until serving time.
Entertaining Tips
Cornbread Salad is not only delicious but also visually stunning, making it a perfect centerpiece for your table. Serve it in a clear trifle dish to showcase the beautiful layers. Pair it with other Southern favorites like fried chicken, collard greens, and sweet tea for a truly memorable meal.
Enjoy!
Aletia
Other recipes that I know you’ll love
Mary Mac’s Tomato Pie (Copycat Recipe)
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Print
Cornbread Salad
Prep Time: 15 minutes- Cook Time: 35 to 45 minutes for the cornbread to bake
- Total Time: -28820387.733333 minute
Yield: 10 to 12 servings
Print Recipe
Pin RecipeDescription
Cornbread Salad is a vibrant, layered dish that combines the hearty, crumbly texture of cornbread with fresh vegetables, savory bacon, tangy cheese, and a creamy dressing. It’s a salad that offers a delightful mix of flavors and textures in every bite, making it a favorite across the South.
Ingredients
- 1 pan of cornbread, cut into cubes (use your favorite recipe or a mix. Here’s my recipe for cornbread Southern Cornbread Dressingbut in this post I used two boxes of Jiffy Cornbread Mix in this recipe. I just doubled the recipe. Mix according to the recipe.
1 can (15 oz) of pinto beans, drained and rinsed
1 can (15 oz) of corn, drained
1 cup of diced tomatoes
1 cup of chopped red bell pepper or green
bell pepper (I used red bell pepper in this recipe)
1 small red onion or (½ cup) finely chopped
½ cup chopped green onions
1 ½ cups of shredded cheddar cheese
8 slices of bacon cooked and crumbled
2 cups of ranch dressing (homemade or your favorite brand) Hidden Valley is my favorite
Fresh parsley or cilantro for garnish optional or you can top with green onions
Instructions
1. Prepare the Cornbread: Make your cornbread a day ahead if possible, and let it cool completely before cutting it into cubes. This helps keep it from getting too soft in the salad.
2. Cook the bacon until crisp and crispy. Drain on paper towels and crumble.
3. Cut the cornbread into 1- inch cubes. Place the cornbread cubes into a large bowl. A clear or white bowl really makes the colors of this salad pop! This salad is as pretty as it is tasty. Start layering your ingredients over the cornbread cubes. Begin with the pinto beans, corn, diced tomatoes, bell pepper, red onion, green onions, cheese and bacon.
4. Drizzle the ranch dressing over the salad mixture and very gently toss or just enough to coat but not so much that your cornbread turns to mush. Cover and refrigerate for two hours before serving. Note: to prevent cornbread from becoming too soggy, I wouldn’t put the dressing on any more than two hours before serving.
5. Garnish: Sprinkle with fresh parsley, green onions or cilantro for a pop of color and fresh flavor. Enjoy!!
Notes
Do ahead tips: The cornbread can be made a day ahead. In fact it’s best that it’s made ahead of time do it can cool completely. The vegetables can be chopped a day ahead as well. Just don’t mix the ranch dressing with that salad until about two hours before serving to prevent the cornbread from getting soggy. Cover and chill two hours be serving. This salad is great for potlucks, BBQ’s, holidays or anytime!
