Cornbread Salad

A Southern classic with a twist, this Cornbread Salad is a hearty, flavorful, and colorful layered dish that brings together crumbled cornbread, crisp vegetables, cheese, and a creamy dressing. It’s perfect for potlucks, barbecues, or a comforting family meal.

Origin of Cornbread Salad

Cornbread Salad originates from Southern United States cuisine, where cornbread is a staple. Traditionally, leftover cornbread was repurposed into a layered or tossed salad, combining Southern flavors with a creamy, tangy dressing.

What I Love About This Recipe

This dish is so satisfying and unique—the cornbread soaks up the creamy dressing, blending beautifully with crisp vegetables and savory add-ins like bacon and cheese. It’s also great for feeding a crowd and can be made ahead of time for convenience.

Also Read : Croque Madame

Cornbread Salad

Recipe by RecipeWikki

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

663

kcal

Ingredients

• 4 cups cornbread, crumbled

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup canned black beans, drained and rinsed

• 1 cup corn kernels (fresh, canned, or frozen)

• ½ cup red bell pepper, chopped

• ½ cup green onions, sliced

• 1 cup shredded cheddar cheese

• ½ cup cooked bacon, crumbled (optional)

• 1 cup mayonnaise

• ½ cup sour cream

• 1 tbsp apple cider vinegar

• 1 tbsp sugar

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

Directions

• Prepare the cornbread: If using fresh cornbread, bake it beforehand and let it cool completely before crumbling.
• Mix the dressing: In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, salt, and black pepper.
• Layer the salad: In a large trifle dish or glass bowl, layer half of the cornbread, followed by half of the tomatoes, cucumbers, beans, corn, bell pepper, green onions, cheese, and bacon (if using).
• Repeat the layers until all ingredients are used.
• Add the dressing: Spread the dressing evenly over the top of the salad.
• Chill before serving: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

• For a vegetarian version: Skip the bacon or replace it with toasted pecans for crunch.
• Cornbread texture matters: Use slightly dry cornbread to avoid sogginess.