Cornbread Salad

Featuring skillet cornbread mixed with veggies, cheese, and bacon, this Southern Cornbread Salad recipe is one of the family’s favorites. It’s also one of my favorite recipes to make sure that we’re getting all our veggies while also eating food that tastes delicious.

Whether this is your first time making it or it’s a repeat at the family reunion, this amazing recipe is always the star of the show!

Southern Cornbread Salad Recipe

If you like healthy eating, this easy cornbread salad recipe is not only a great dish for family dinner, but it’s a big hit no matter where you bring it, from a party or barbecue to a family gathering or church picnic.

This delicious salad is a southern classic and a good way to make sure you don’t go home with any leftovers! Plus the layers make a beautiful presentation. Like this overnight 7 Layer Salad.

Start with a Cast Iron Skillet Cornbread. I love the crispy edges that it gives and it stands up to the creamy dressing.

Ingredients Needed

Skillet cornbread – You can use one 16 ounce package prepared, or 6 large cornbread muffins. 

Tomatoes – Roma or grape tomatoes work best.

Bell peppers – I personally prefer red bell pepper or green bell pepper for a beautiful color.

Pinto beans – Switch out for black beans if necessary, or black olives for those who don’t like beans. 

Green onions – If necessary, substitute with red onion or sweet onion. 

Bacon – If you want to make it healthier, try swap out for turkey bacon strips. 

Sharp cheddar cheese – Swap out for spicy pepper jack cheese if desired.

Frozen corn – Canned corn or fresh corn work great too.

Mayo – Duke’s is my favorite! Swap for low fat or even yogurt.  

Sour cream – Sub sour cream with greek yogurt if need be. 

Ranch dressing mix – Switch out for taco seasoning for more of a kick.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How To Make Southern Cornbread Salad

First – Prepare cornbread based on package directions. After cooled, cut the pan of cornbread into cubes or chunks and place in a medium bowl.

Second – In a small bowl, combine mayo, sour cream, and seasoning. Stir until combined and set aside salad dressing mix.

Third – In a large bowl or quart trifle bowl, begin layering half batch of the salad ingredients. Layering in this order: crumbled cornbread, beans, peppers, tomatoes, green onion, cheese, bacon, corn, and dressing.

Fourth – Repeat using the rest of the ingredients, until all additional ingredients have been layered. 

Fifth – Top the cornbread mix with any remaining ranch mixture, along with green onions, crispy bacon, and/or shredded cheddar cheese.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

What Does Cornbread Salad Pair Well With?

This can be either a side dish or a main dish salad, because it is a mix of sweet cornbread, crunchy veggies, and crispy bacon.

It pairs well with something light like a side salad with romaine lettuce or iceberg lettuce.

Cornbread recipes also go well with other southern comfort foods like potato salad or fried chicken. 

Can I Make This Dish Ahead of Time? 

This layered salad is definitely a “make ahead” recipe, as the ingredients can be prepped up to 2 days beforehand.

I suggest keeping the cornbread separate in a glass bowl or trifle dish covered with plastic wrap in the hours before serving.

The veggies and dressing mixture can be prepared and stored in the fridge in an empty dish, as long as it’s an airtight container.

To ensure a beautiful presentation, combine in the same manner as mentioned in the recipe card.

Leftover cornbread doesn’t go to waste! If you still have some hanging around after making this salad, try my cornbread dressing balls.

Can I Make This Recipe Vegetarian? 

If you want to find salad recipes for the vegetarians you know, this is one of the best things. The bacon can be removed, or replaced with a veggie bacon substitute. 

Tips for No Leftovers

• For best results, use homemade cornbread! I recommend making a batch of cornbread the day before, and giving the leftover cornbread plenty of time to cool to room temperature before breaking it up.
• If you want to mix up the layers, combine tomatoes and peppers into one.
• Using frozen corn kernels, you don’t need to thaw beforehand. They will thaw while the salad is chilling.
• Switch up the peppers and try red pepper or green pepper instead of the yellow or orange.
• For creamy ranch dressing, use plenty of mayonnaise and sour cream for your dressing.
• If you like spice, I recommend adding chili powder into your dressing, and including things like green chilis or jalapeno peppers to the tomato mixture.
• Season this recipe with a teaspoon salt or pepper as necessary.
• For those who really like muffin tops, try creating cornbread in a muffin cup, rather than in a pan.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

With sweet cornbread, veggies, bacon, and cheese, this tasty salad is a great recipe to make when you want comfort food that’s still healthy. I made my own version of cornbread salad for my family last week, and got a resounding positive response to this great salad!

Easy Dinner Ideas

• What to Serve with Cornbread
• How to reheat Cornbread (5 Ways!)
• Easy Cornbread Muffins
• Cast Iron Skillet Cornbread (Crispy Crust!)
• Can You Freeze Cornbread Dressing?

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