A savory, layered salad packed with crumbled cornbread, crisp veggies, bacon, cheese, and a creamy ranch dressing. It’s rich, colorful, and perfect for potlucks, BBQs, or family gatherings.
Origin Cornbread Salad
Cornbread salad is a beloved dish in the American South, where cornbread is a staple. This salad transforms leftover cornbread into something vibrant and satisfying, combining Southern flavors with the layered appeal of a classic party dish.
Why You’ll Love This Recipe
It’s a fun twist on traditional salad — bold, comforting, and full of texture. Each bite delivers the perfect balance of creamy, crunchy, tangy, and savory flavors.
Also Read : Michigan Olive Burger
Cornbread Salad
4
servings30
minutes20
minutes250
kcalIngredients
4 cups crumbled cornbread (store-bought or homemade)
1 cup cooked bacon, crumbled
1 ½ cups cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese
½ red onion, finely chopped
1 green bell pepper, diced
1 cup ranch dressing (store-bought or homemade)
Optional: 2 hard-boiled eggs, chopped
Optional garnish: fresh parsley or green onions
Directions
- If needed, bake and cool cornbread in advance. Crumble into bite-sized pieces.
- In a trifle bowl or large glass dish, layer half the cornbread, followed by half of each ingredient: bacon, tomatoes, corn, cheese, onion, and peppers.
- Spread half the ranch dressing over the top.
- Repeat layers with remaining ingredients and finish with dressing on top.
- Garnish with parsley or green onions if desired.
- Cover and chill for at least 1 hour before serving to let the flavors meld.
Notes
- Make it vegetarian by skipping the bacon and adding black beans.
- You can bake cornbread a day ahead — slightly stale works best!
- Add a pinch of cayenne or jalapeños for a spicy kick.
- Best served the same day, but leftovers hold up well for a day or two.
