A Southern classic, this Cornbread Salad recipe features layers of crumbled cornbread, beans, fresh veggies, and a creamy dressing. With no cooking required, it’s perfect for summer potlucks and BBQs.
This layered cornbread salad is a Southern classic that my family can’t get enough of. It’s made with cornbread (obviously), homemade buttermilk ranch dressing, beans, and fresh veggies. The mix of textures and flavors makes it perfect for potlucks and sure to be a crowd-pleaser at any event!
Why You’ll Love This Southern Classic Cornbread Salad
This cornbread salad is one of my favorite dishes to make in the summer. Here are a few reasons why.
- Perfect for crowds. This recipe serves 12-15 people – and that includes a pretty generous serving for each person. You could easily serve more at a potluck where everyone is trying just a small amount of everything.
- No cooking required. As long as you have cornbread on hand, which I like to make the night before, these cornbread salad requires no cooking or baking.
- Versatile. This salad pairs well with pretty much any protein and I’ve even been known to enjoy it for lunch. You can also customize it with your favorite ingredients and even add more meat to turn it into a meal.
What You’ll Need
This cornbread salad is made with cornbread and a variety of beans, veggies, and other toppings. Scroll down to the recipe card below for measurements.
- Cornbread – I used this cornbread recipe. It makes a slightly sweet and moist cornbread that crumbles well, making it an ideal base for the salad layers. You can also use your favorite store-bought cornbread if you prefer.
- Beans – You’ll want both pinto beans and black beans. Rinse and drain before adding. You can also use other beans like kidney beans, cannellini beans, or chickpeas.
- Veggies – Green and red bell peppers, cherry tomatoes, and canned corn.
- Cheddar cheese – Shredded cheddar cheese adds a sharp and creamy contrast to the salad. You can use mild or sharp cheddar, depending on your preference.
- Bacon – Regular pork bacon, turkey bacon, or even a vegetarian bacon substitute will work well in this salad. Cook the bacon until it’s crispy, then crumble it for the topping.
- Red onion – Red onion adds crunch; however, if you’re not a fan, you can substitute it with white or sweet onion or omit it altogether.
- Green onion
- Buttermilk ranch dressing mix – I prefer buttermilk to regular ranch in this recipe due to the tangy flavor, which nicely compliments the other ingredients.
- Mayo & sour cream – Mixed with the ranch dressing mix to create the tangy, creamy dressing.
Can I Make This Vegan or Vegetarian?
Absolutely. To make the cornbread salad vegetarian, simply omit the bacon or use a plant-based bacon substitute.
To make it vegan, use a vegan cornbread recipe, a dairy-free cheese substitute, and vegan mayonnaise and sour cream for the dressing. There are also vegan ranch dressing mixes available.
Variations & Substitutions
There are lots of ways to customize your cornbread salad recipe. Here are some ideas.
- Use your favorite dressing. If you prefer a different flavor, you can use a different type of dressing, such as a southwest ranch, a zesty Italian, or a creamy Caesar.
- Substitute or add vegetables based on your preference. Diced avocado, shredded carrots, diced cucumbers, or olives can be great additions.
- Switch up the cheese. For a different flavor, substitute the cheddar cheese with Monterey Jack, Colby, or a Mexican cheese blend.
- Add some meat. Grilled chicken, shredded rotisserie chicken, or even ground beef seasoned with taco seasoning can be great additions. Just layer the meat between the vegetable and bean layers.
- Use fresh corn. Fresh corn can add a wonderful sweetness and crunch to the salad. Simply cook the corn on the cob, let it cool, and then cut the kernels off the cob. Use the same amount of fresh corn as you would canned.
How To Make Cornbread Salad
This Southern classic is super easy to make – the hardest part is simply waiting for it to chill!
- Make the dressing. Combine the dressing mix, mayonnaise, and sour cream in a bowl.
- Assemble the salad. Layer the ingredients in the trifle bowl as follows: crumbled cornbread, black beans, red bell pepper, half of the dressing, sweet corn, green bell pepper, pinto beans, the remaining dressing, and cherry tomatoes. Top with shredded cheese, bacon, red onion, and green onion.
- Chill. Cover with plastic wrap and refrigerate for 2 hours, so the flavors have time to meld.
Making A Smaller Or Larger Salad
You can easily adjust the quantities of the ingredients to make a smaller or larger version of this salad.
For a smaller version, halve the ingredients and use a smaller dish. To make a larger version, double the ingredients and use a bigger trifle bowl or serving dish.
For a more personalized touch, assemble the salad in individual mason jars or small trifle bowls. This makes serving easy and visually appealing, especially for parties or picnics.
Just ensure the layers are balanced to maintain the salad’s structure and flavor distribution.
Tips for Success
Here are a few helpful things to keep in mind when making this cornbread salad recipe.
- Allow the cornbread to cool completely before crumbling. This helps to avoid excessive crumbling and to maintain a consistent texture. You can crumble it by hand or use a fork to achieve even pieces. If you prefer a chunkier texture, cut the cornbread into small cubes instead of crumbling it.
- Adjust the dressing consistency. The dressing should be thick enough to coat the salad layers but not too thick to spread easily. If it seems too thick, you can thin the dressing with a little milk or buttermilk. However, the thickness will help keep the layers distinct and prevent the salad from becoming soggy.
- Customize the dressing flavor. Combining mayonnaise and sour cream with the buttermilk ranch dressing mix creates a rich and tangy dressing that complements the cornbread and other salad ingredients. Adjust the seasoning to your taste, adding a pinch of salt or pepper if needed.
- Use a clear trifle bowl to showcase the colorful layers. Make sure each layer is spread evenly to create distinct layers.
- Transporting the salad. If you need to transport the salad, assemble it in a bowl with a tight-fitting lid to prevent spillage. Add the topping ingredients just before serving to keep them fresh and crunchy.
What To Serve With Cornbread Salad
Cornbread salad makes a wonderful addition to summer potlucks and BBQs. I often make it as a side dish when we’re grilling out at home too.
A few of our favorite main courses to serve this with include burgers and hot dogs, Dr Pepper ribs, grilled chicken (like these chicken skewers), and grilled steak.
And, honestly, it makes a pretty filling lunch on its own! That’s my favorite way to enjoy leftovers.
Whatever you serve it with, I recommend using a large spoon that can reach the bottom layers easily. This ensures each serving includes all the delicious layers.
Can I Make This In Advance?
Yes, you can make this layered cornbread salad ahead of time.
In fact, making it a few hours before serving is ideal as it allows the flavors to meld together. Prepare the salad as directed and refrigerate it for at least 2 hours before serving.
If you’re making it a day in advance, you can assemble all the layers except the toppings. Add the toppings just before serving to keep them fresh and crisp.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator. The salad can be stored for up to 2 days.
After this time, the cornbread may become too soggy, and the overall texture of the salad may change. For best results, enjoy the salad fresh or within the first day of making it.
More Easy Salads
Cornbread Salad
Ingredients
For the Cornbread:
- Half a 9×9 pan of cornbread crumbled. I used this recipe
For the Salad Layers:
- 2 cans pinto beans (15 oz each, rinsed and drained)
- 1 green bell pepper chopped
- 2 cups cherry tomatoes halved
- 2 cans corn drained (15 oz each)
- 2 cans black beans rinsed and drained (15 oz each)
- 1 red bell pepper chopped
For the Topping:
- 1 cup shredded cheddar cheese
- 8 slices cooked bacon crumbled
- 1/2 cup chopped red onion
- 2-3 green onions sliced
For the Dressing:
- 2 packets buttermilk ranch dressing mix
- 2 cups mayonnaise
- 2 cups sour cream
Instructions
- Combine the buttermilk ranch dressing mix, mayonnaise, and sour cream in a medium bowl. Mix well and set aside.
- In a large trifle bowl, start layering the ingredients:
- Layer 1: Crumbled cornbread.
- Layer 2: Drained black beans.
- Layer 3: Chopped red bell pepper.
- Layer 4: Half of the dressing, spread evenly.
- Layer 5: Drained sweet corn.
- Layer 6: Chopped green bell pepper.
- Layer 7: Drained pinto beans.
- Layer 8: The remaining dressing, spread evenly.
- Layer 9: Halved cherry tomatoes.
- Top with shredded cheddar cheese, crumbled bacon, chopped red onion and sliced green onions.
- Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
Last Step:
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