Cornbread Salad

This stunning southern cornbread salad is hearty and flavorful when you want to make a good impression and feed a crowd. It also looks great in a trifle bowl.

Cornbread salad is a summer salad recipe that combines crumbled cornbread, colorful vegetables, cheese and beans with a tangy dressing. It’s perfect for picnics, potlucks or family dinners. The blend of simple ingredients and its colorful presentation make this one of the most popular southern sides, a standout dish that’s sure to impress.

What is cornbread salad?

A southern staple, cornbread salad combines classic cornbread’s savory and sweet flavors with a green salad’s fresh and crisp elements. Cornbread is the key ingredient, adding its distinct texture and sweetness. It’s a great way to use up leftover cornbread.

Like a panzanella salad, day-old cornbread is great for soaking up the natural juices of the vegetables and the creamy mayonnaise and sour cream-based ranch dressing. Endlessly versatile, the contrast between the soft, slightly sweet cornbread and the crisp, savory mix of vegetables and dressing sets cornbread salad apart.

Ingredients for Cornbread Salad

• Cornbread or muffin mix: This southern staple forms the base of the salad and provides a sweet and bready texture. Use your favorite cornbread mix or make your own cornbread—either works!
• Sour cream and mayonnaise: These form the base of the creamy, tangy dressing that coats the salad.
• Ranch salad dressing mix: You’ll need this for the creamy ranch dressing. Use your favorite store-bought brand or make your own ranch dressing and dip mix from scratch.
• Vegetables: A combination of tomatoes, red and green bell peppers, green onions and corn offer freshness, a slight crunch, and vibrant color. Fresh veggies work best here; corn can be frozen, canned or fresh.
• Pinto beans: Pinto beans add a hearty texture and extra protein to this salad. You can also use black, kidney or white (cannellini) beans.
• Shredded cheddar cheese: Cheese pairs well with the other ingredients. For the best flavor, use the best shredded cheddar cheese, or do it yourself.
• Bacon: Bacon provides a smoky, savory crunch that tops off the salad with a hint of umami. We like these bacon brands, but you can use your favorite.

Directions

Step 1: Make the cornbread

Prepare the cornbread mix according to the package instructions, baking in an 8-inch square dish. When cool, crumble.

Step 2: Make the dressing

Mix the sour cream, mayonnaise and salad dressing mix until well blended. In a separate bowl, combine the tomatoes, peppers and 1/2 cup chopped green onions.

Step 3: Layer the salad

In a 3-quart glass bowl, layer half of the cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat the layers, and top with remaining green onions. Refrigerate for three hours before serving.

Taste of Home

Cornbread Salad Variations

• Barbecue chicken cornbread salad: Toss in shredded chicken coated with barbecue sauce, black beans, celery and a blue cheese dressing mixed with a little hot sauce. Top with crispy onion strings for added crunch.
• Shrimp and black bean cornbread salad: For Tex-Mex flair, instead of chicken, layer the salad with sauteed cilantro lime shrimp, bell peppers, onions and a chipotle sour cream dressing.
• Vegetarian cornbread salad: Use any variety of plant-based meat substitutes, such as tofu, tempeh or jackfruit, plus chickpeas and an abundance of fresh vegetables. Add a simple vinaigrette to tie it all together.

Can you make cornbread salad ahead of time?

Yes, you can prepare cornbread salad ahead of time. To prevent it from getting soggy, prep and store the components separately. Store cooled cornbread in an airtight container at room temperature for three days, or five days in the fridge. Store the dressing in an airtight container in the fridge up to five days. Cooked and crumbled bacon can be stored in the fridge up to five days. Prep the vegetables the day you serve the salad. Once assembled, refrigerate the cornbread salad for three hours before serving.

How to Store Cornbread Salad

For the best quality, eat the salad within one to two days of preparation. Over time, the salad will become less fresh, and the cornbread will get soggy from the moisture in the dressing and vegetables. However, if you need to store leftovers, be sure to transfer the salad to an airtight container. It will keep for up to three days in the fridge. Gently mix the cornbread salad before serving.

Cornbread Salad Tips

Taste of Home

What goes with cornbread salad?

Cornbread salad is a versatile dish that complements a variety of meals, whether you’re hosting a casual backyard barbecue or a cozy family dinner. It goes well with grilled meats or fish, such as our ultimate grilled pork chops or grilled salmon. You can pair it with a bowl of Hoosier chili or a light tomato basil soup. For a vegetarian option, serve it with grilled portobello burgers or a hearty vegetable lentil stew.

How do you keep cornbread salad from getting soggy?

For the best texture, especially if storing the salad for more than a few hours, keep the cornbread, dressing, and other ingredients separate and combine them close to serving time to minimize the time the cornbread has to absorb moisture. Here are some other tricks to keep your cornbread salad fresh and in the best shape:

• Adjust your cornbread recipe to be drier, and cut it into larger, firmer cubes.
• Ensure all salad components, including cornbread and cooked ingredients like bacon or beans, are cooled to room temp before assembling.
• Place ingredients that act as moisture barriers (like cheese or bacon) closer to the cornbread layers to protect the cornbread from getting too wet from the dressing or juicier vegetables.
• Instead of mixing the dressing with all the components, layer it between the vegetables and other ingredients, keeping it away from direct contact with the cornbread until the last moment before serving.