Cornbread Salad

clear trifle bowl with layered salad in it

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

5 from 1 vote

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Course: Salads

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Jennifer Stewart

Ingredients

Cornbread Salad

1 batch skillet cornbread one 16 ounce package prepared, or 6 large cornbread muffins
2 large tomatoes seeded and diced
1 large red or orange bell pepper seeded, ribbed, and diced
2 15 ounce cans pinto beans (rinsed and drained)
1 bunch green onions sliced
1 12 or 16 ounce package bacon (cooked, chopped)
2 cups shredded cheddar cheese
16 ounces frozen corn kernels thawed

Salad Dressing

1 cup mayonnaise
1 cup sour cream
1 packet 1 ounce Ranch dressing mix

Instructions

Prepare the cornbread. Once cooked and cooled, cut into cubes or tear into chunks.
In a small bowl, combine the mayo. Sour cream, and seasoning. Stir to combine and set aside.
In a large trifle bowl build the salad in layers by using half of each of the ingredients each time.
Layer in this order.
Cornbread
Pinto Beans
Bell Pepper
Tomatoes
Green Onions
Cheese
Bacon
Corn
Dressing
Then repeat the layers to use the remaining half of the ingredients.
Garnish the top layer of dressing with green onions, bacon, and/or cheese.

Notes

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.

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