Colorful Cornbread Salad

Total Time

Prep: 30 min. + chilling Bake: 15 min. + cooling


14 servings

Updated: Dec. 14, 2023
When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! —Rebecca Clark, Warrior, Alabama
Colorful Cornbread Salad Recipe photo by Taste of Home


  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 envelope ranch salad dressing mix
  • 1 to 2 tablespoons adobo sauce from canned chipotle peppers
  • 4 to 6 cups torn romaine
  • 4 medium tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 pound bacon strips, cooked and crumbled
  • 4 cups shredded cheddar cheese


  1. Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack.
  2. Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce.
  3. In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half each of the romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture in the listed order. Repeat layers. Top with remaining cornbread, and additional chopped tomato and bacon if desired. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts

3/4 cup: 407 calories, 31g fat (11g saturated fat), 61mg cholesterol, 821mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 14g protein.