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A colorful layered cornbread salad in a clear glass bowl, showcasing layers of crumbled cornbread, fresh vegetables, and creamy dressing.

Irresistible 15-Minute Cornbread Salad: A Beginner’s Dream Recipe

 

This Cornbread Salad combines crumbled cornbread, fresh vegetables, creamy dressing, and hearty ingredients like beans and bacon to create a delicious and vibrant Southern comfort dish. It’s a great option for potlucks or family gatherings, and the flavors blend beautifully when allowed to marinate overnight.

  • Total Time: 3 hours (including chilling time)
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 cups crumbled cornbread (homemade or store-bought)
  • 1 cup pinto beans (cooked or canned)
  • 1 cup diced fresh tomatoes
  • 1 cup diced bell peppers (green and red)
  • 1 cup corn kernels (fresh or frozen)
  • ½ cup diced red onion
  • 1 cup shredded sharp cheddar cheese
  • ½ cup cooked bacon, crumbled
  • 1/2 cup mayonnaise
  • ½ cup sour cream
  • 1 packet ranch dressing mix

Instructions

  • Prepare the Cornbread: Crumble the cooled cornbread into bite-sized pieces, ensuring that the pieces are neither too small nor too large.
  • Prepare the Vegetables: Dice the tomatoes and bell peppers, slice the green onions, and drain the corn.
  • Make the Dressing: In a medium bowl, mix together the mayonnaise, sour cream, and ranch dressing mix. Whisk until smooth, and adjust the consistency if needed with a bit of buttermilk or extra mayo.
  • Assemble the Salad: In a large bowl or serving dish, layer the crumbled cornbread, pinto beans, tomatoes, bell peppers, corn, red onion, and cheese.
  • Top with Dressing: Pour the creamy dressing over the layered ingredients.
  • Add Bacon: Sprinkle the crumbled bacon and chopped green onions over the top.
  • Chill: Cover the salad and refrigerate for at least 3 hours to allow the flavors to meld.
  • Serve: Stir gently before serving, and enjoy the combination of creamy, crunchy, and savory flavors.

Notes

  • You can make this salad a day ahead; the flavors improve as they marinate overnight.
  • Keep the dressing separate until serving if you want the cornbread to remain crisp.
  • You can use store-bought cornbread or make your own. If using homemade, let the cornbread dry out for a few hours before crumbling.
  • Feel free to substitute the pinto beans with black beans or kidney beans, and use Monterey Jack or Colby cheese in place of sharp cheddar.
  • Author: Eva Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (for bacon, if not pre-cooked)
  • Category: Side dish, Salad
  • Method: No-cook
  • Cuisine: Southern
  • Diet: Vegetarian