A savory, layered salad packed with crumbled cornbread, crisp veggies, bacon, cheese, and creamy dressing—rich, colorful, and perfect for potlucks or family gatherings.
Origin Cornbread Salad
Cornbread salad hails from the American South, where cornbread is a staple. Turning leftover cornbread into a layered salad of fresh veggies and savory toppings makes it a fun, crowd-pleasing dish.
Why You’ll Love This Recipe
It’s a delicious twist on both cornbread and salad—every bite delivers creamy, crunchy, tangy, and savory flavors in perfect harmony.
Also Read : Cornbread Salad
Cornbread Salad
4
servings30
minutes30
minutes250
kcalIngredients
4 cups crumbled cornbread (homemade or store-bought)
1 cup cooked bacon, crumbled
1½ 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
Garnish: chopped green onions or parsley
Directions
- Prep cornbread: If making homemade, bake it first; cool completely and crumble into bite-sized pieces.
- Layer: In a large bowl or clear trifle dish, layer half the cornbread, then half each of bacon, tomatoes, corn, cheese, onion, and bell pepper.
- Dress: Drizzle half the ranch dressing over the layers.
- Repeat: Add remaining layers of cornbread and veggies, and finish with the rest of the dressing on top.
- Garnish & chill: Sprinkle chopped eggs (if using) and green onions or parsley over the top. Cover and chill at least 1 hour before serving so flavors meld.
Notes
- Make it vegetarian: Skip the bacon and add black beans or chickpeas.
- Stale cornbread works best: It holds its shape and absorbs flavors without becoming mushy.
- Spice it up: Stir a bit of hot sauce into the dressing or add diced jalapeños.
- Storage: Keeps covered in the fridge for up to 2 days—give it a gentle toss before serving.
