This cornbread salad recipe is a classic Southern potluck dish with a fresh, modern twist. It’s layered with tender cornbread, creamy ranch dressing, beans, crisp vegetables, salty bacon, and sharp cheddar, giving you a mix of creamy and crunchy textures in every bite. A spritz of lime brightens the whole dish and ties the flavors together. It’s a great way to use leftover cornbread, or just a fun recipe to make with your favorite cornbread recipe, and an easy side dish for parties, cookouts, or simple weeknight meals.
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Pin ItWe make a lot of cornbread during the holidays and summer months. Sometimes a bit too much, and I need to find ways to use the leftovers or just an easy make-ahead side dish. I love turning leftovers into cornbread dressing, but if I need to stretch it further or want something with a brighter flavor, this cornbread salad is the best. It’s layered with crunchy vegetables, tender cornbread, buttery beans, and crispy bacon, all tied together with a creamy homemade ranch dressing. I usually serve it at cookouts or potlucks because it feeds a crowd and looks so pretty in a glass bowl. Let me know your favorite cornbread recipes in the comments!
Tips for Beginners
- Cool the cornbread. If you’re using freshly baked cornbread, let it cool completely before slicing and layering it. This prevents a mushy texture and keeps the cubes from falling apart as you assemble the salad.
- Use a glass trifle dish. Not necessary for flavor, but this salad looks like a work of art when layered in a clear trifle dish. You can see every colorful layer, and it also helps prevent overmixing when you serve it.
- Drain everything well. Make sure the beans, corn, and tomatoes are drained very well to avoid excess moisture and a soggy bottom layer.
- Chill before serving. I like to chill the salad for about 1 hour before serving. It lets the dressing settle into the layers and helps all the flavors meld together.
Cornbread Salad
Ingredients
- 16 oz. cornbread mix
- 1 cup sour cream or Greek yogurt
- 1 cup mayonnaise
- juice of 1 lime
- 1 packet ranch seasoning or 1 oz homemade ranch seasoning
- 2 cans pinto beans 15 oz. each, rinsed and drained
- 2 bell peppers any color, diced
- 2 cans corn 15 oz. each
- 1 pint grape tomatoes halved
- 1 lb. bacon cooked, use turkey bacon for a lighter option
- 3 cups shredded cheddar cheese
- 5 green onions chopped
Instructions
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Prepare the cornbread mix according to package directions. Once cooled, slice the cornbread into 1-inch cubes.
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In a bowl, whisk together the sour cream, mayonnaise, lime juice, and ranch seasoning until smooth.
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In a large glass bowl or dish, layer: ½ of the following: cornbread cubes, pinto beans, bell peppers, corn, tomatoes, bacon crumbles, cheese, and green onions. Repeat the layers once more, but layer all of the ranch dressing between the tomatoes and bacon crumbles.
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Chill in the refrigerator before serving.
Notes
- If your cornbread is falling apart, bake it a few minutes longer so it’s drier.
- If salad seems too wet, add more cornbread cubes or chill longer.
- For more freshness, add extra lime juice or chopped cilantro.
- Make it vegetarian by skipping the bacon.
- Use homemade ranch seasoning for more control over flavor.
Nutrition
How to Make Cornbread Salad Step by Step
Gather all of the ingredients together.
Bake the cornbread: Prepare 16 oz. of cornbread mix according to the package directions. Let it cool completely.
Make the dressing: In a medium bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, the juice of 1 lime, and 1 packet of ranch seasoning until smooth and creamy.
Cube the cornbread: Once the cornbread is fully cooled, cut it into 1-inch cubes.
Layer the salad: In a large glass bowl or trifle dish, start by adding half of the cornbread cubes, followed by 1 can (15 oz) of the rinsed and drained pinto beans, 1 diced bell pepper, 1 can (15 oz.) of corn, half of the 1 pint of halved grape tomatoes, half of the 1 lb. of cooked, crumbled bacon, 1½ cups of the shredded cheddar cheese, and half of the 5 chopped green onions. Pour all of the prepared ranch dressing over the tomato layer, then continue layering the remaining ingredients in the same order: the rest of the cornbread cubes, the second 15-oz can of pinto beans, the remaining diced bell pepper, the second 15-oz can of corn, the rest of the tomatoes, the remaining bacon, the last 1½ cups of cheddar cheese, and the rest of the green onions.
Chill and Serve: Cover the dish and chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld. Enjoy!
How to Store and Reheat
Store the cornbread salad tightly covered in the refrigerator for up to 3 days. The flavors stay bright, but the cornbread will gradually soften as it sits, so it’s best enjoyed within the first day or two.
This recipe doesn’t freeze well because the vegetables and cornbread lose their texture once thawed. If you want to prep ahead, bake the cornbread, mix the dressing, and chop the vegetables up to a day in advance, then layer everything a few hours before serving for the freshest results.
Serving Suggestions
I love serving this cornbread salad at cookouts and summer parties, but I’ve also started bringing this to fall holiday parties to brighten up the table. It goes with just about everything. It’s especially good next to grilled chicken, burgers, or pulled pork. Even pairs great with roasted turkey or chicken for a cozy meal. Sometimes I’ll scoop a little onto my plate with baked beans and coleslaw, and it fits right in with all those classic BBQ sides. It’s also a great addition when you want something colorful and make-ahead that stands out on the table.
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