Name: Cornbread Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

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.

Cornbread Salad

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

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.

side bacon