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If you are looking for a sweet and savory recipe, make Cornbread Salad. Crumble homemade cornbread and mix with simple ingredients for a delicious salad recipe.

Bowl of Cornbread Salad on a wooden spoon
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This cornbread salad recipe is the perfect BBQ side dish. Homemade cornbread is crumbled and mixed with easy ingredients. This flavorful salad easily comes together to create something delicious.

We love bringing this to many picnics or potlucks as it travels well. The delicious ranch dressing combined with the simple ingredients make this salad a crowd favorite. You may also love this corn salad recipe.

What is Cornbread Salad?

You are in for a tasty treat with this delicious cornbread salad recipe. Homemade cornbread is prepared and crumbled in a bowl. It is then tossed with peppers, corn and tomatoes to create a delicious salad.

Mix in beans, cheese and bacon with the homemade ranch dressing to create a flavorful salad. We love bringing it to all our summer BBQs.

Ingredients

Ingredients needed - cornbread, onion, bell pepper, tomatoes, sweet corn, beans, cheese, bacon, green onions, mayonnaise, sour cream, ranch dressing mix

For the Pasta Salad

  • Pan Cornbread (cooked) – Package of Cornbread or Aunt Jemima Cornbread Recipe
  • Sweet Onion (finely chopped) 
  • Red Bell Pepper (deseeded and chopped) 
  • Large Tomatoes (chopped) 
  • Sweet Corn Kernels (15 ounce can) drained 
  • Pinto Beans (rinsed and drained) 
  • Shredded Sharp Cheddar Cheese 
  • Bacon (cooked and crumbled) 
  • Green Onions (sliced) 

For the Dressing

  • Mayonnaise 
  • Sour Cream 
  • Ranch Dressing Mix (1 ounce packet) 

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Recipe Variations

  • Greek Yogurt – For a lighter option, you can use Greek Yogurt instead of mayonnaise to combine with the other ingredients.
  • Trifle Dish – You can easily mix these ingredients in a glass bowl or layer in bottom of a large trifle dish.
  • Bacon – You can prepare bacon in a skillet or heat up already cooked bacon. Crumble the bacon and toss with the other ingredients.
  • Vegetables – We used red bell pepper, but you can also use green bell pepper. You can also add in other vegetables for added flavor.
  • Beans – Pinto beans works great in this recipe. But you can also use kidney beans or black beans.
  • Cornbread Recipe –Feel free to use any kind of cornbread recipe. We have several homemade cornbread recipes here.

Step by Step Instructions

  • Step 1 – Prepare Cornbread – Prepare the cornbread mix and bake in a preheated oven. Allow cornbread to cool completely. 
Combine the dressing ingredients together in a bowl with a spatula

Step 2 – Combine Dressing Ingredients – In a small mixing bowl, whisk together the mayo dressing ingredients.  Cover and refrigerate.

Cutting the baked cornbread into cubes on a plate

Step 3 – Crumble Cornbread – Dice the cornbread into 1 inch cubes.

Combining the remaining ingredients together in a bowl

Step 4 – Combine Cornbread Ingredients – In a large bowl, gently toss together the cornbread pieces. Mix with the onions, red bell pepper, ½ cup tomatoes, corn, beans, shredded cheddar cheese, bacon and green onions. 

Topping the dressing with the cornbread salad ingredients

Step 5 – Toss with Dressing – Pour the dressing mixture on top and gently toss to coat the salad with the dressing. 

  • Step 6 – Refrigerate – Cover and refrigerate for at least 2 hours before serving. 
  • Step 7 – Serve and Enjoy – Then the salad is ready to serve and enjoy.

Expert Tips

  • Cornbread – We prepare to make this salad with fresh homemade cornbread. Make sure it has cooled before layering the ingredients.
  • Vegetables – You can easily chop the onion, bell pepper, and tomato ahead of time. We recommend that you chop in small pieces to mix well with this salad.
  • Salad Dressing Mix – After combining the salad dressing ingredients in a medium bowl, make sure to cover and refrigerate.
  • Refrigerate Salad – Allow the salad to chill after preparing for at least an hour. This helps for all the ingredients to marinate together.
  • Layering the Ingredients – You can combine the ingredients in a bowl or layer. There is no wrong way to make this salad.
Bowl of Cornbread Salad with a wooden spoon

Frequently Asked Questions

Can I prepare ahead of time?

Yes, you can prepare this Cornbread Salad ahead of time. Combine the veggies in a bowl and keep the cornbread and dressing separate. Then on serving day, combine the ingredients together and allow to chill in the fridge. Then it is ready to serve and enjoy.

How to Store Leftovers

Store the leftovers in an airtight container in the refrigerator for up to 3 days.  The cornbread will get mushy after a few days so this salad is best served immediately. 

Bowl of Cornbread Salad

More Salad Recipes

You will love this recipe for cornbread salad because of the flavor and how easy it is to make. If you try it, make sure to leave a comment or a star review.  

Cornbread Salad

5 from 7 votes
If you are looking for a sweet and savory recipe, make Cornbread Salad. Crumble homemade cornbread and mix with simple ingredients for a delicious salad recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Refrigerate 2 hours
Total Time 2 hours 30 minutes
Servings 10
Cuisine American
Course Side Dish
Calories 540

Ingredients

For the Salad:

  • 1 pan Cornbread cooked – Package of Cornbread or Homemade
  • 1 sweet Onion finely chopped
  • 1 Red Bell Pepper deseeded and chopped
  • 2 Large Tomatoes chopped
  • 1 can Sweet Corn 15 ounce can drained
  • 1 can Pinto Beans rinsed and drained
  • 1 cup Shredded Cheddar Cheese
  • 8 Sliced Bacon cooked and crumbled
  • 3 Green Onions sliced

For the Dressing:

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Instructions

  • Prepare the cornbread and allow it to cool completely.
  • In a small mixing bowl, whisk together the dressing ingredients.  Cover and refrigerate.
  • Dice the cornbread into 1 inch cubes.
  • In a large bowl, gently toss together the cornbread pieces with the onions, red bell pepper, tomatoes, corn, beans , cheddar cheese bacon and green onions.
  • Pour the dressing mixture on top and gently toss to coat the salad with the dressing.
  • Cover and refrigerate for at least 2 hours before serving.
  • Then the salad is ready to serve and enjoy!

Recipe Notes

Store the leftovers in an airtight container in the refrigerator for up to 3 days.  The cornbread will get mushy after a few days so this salad is best served immediately. 

Nutrition Facts

Calories 540kcal, Carbohydrates 34g, Protein 11g, Fat 40g, Saturated Fat 12g, Polyunsaturated Fat 13g, Monounsaturated Fat 12g, Trans Fat 0.2g, Cholesterol 73mg, Sodium 832mg, Potassium 312mg, Fiber 2g, Sugar 11g, Vitamin A 859IU, Vitamin C 20mg, Calcium 164mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 7 votes (6 ratings without comment)

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Comments

  1. Debbie Workman says:

    5 stars
    People love it at my church