Cornbread Salad

This cornbread salad is a classic Southern-style layered salad made with sweet cornbread, bell peppers, tomatoes, corn, bacon, shredded cheese, and a creamy ranch salsa dressing.

This side dish is served cold, feeds a crowd easily, and works well for potlucks, cookouts, holidays, and make-ahead meals. You will see similar recipes with beans and onions, but I keep this one simple and this is exactly how I make it at home.

Ingredients

• 1 loaf cornbread, cooled and cut into 1/2 inch pieces. You can use a boxed cornbread mix and prepare it according to the package directions, just be sure to let it cool completely before cutting. If you prefer to bake from scratch, this viral sweet cornbread also works great as the base for this salad and holds up well under the toppings.
• 1 red pepper, seeded and diced
• 1 green pepper, seeded and diced
• 2 Roma tomatoes, diced
• 1 can corn, 15.25 ounces, drained
• 1 cup sour cream
• 1 cup ranch dressing
• 1/2 cup salsa
• 2 cups shredded cheese
• 2 green onions, sliced
• 6 slices bacon, cooked and chopped

How to Make Southern Cornbread Salad

Prepare your cornbread using a boxed mix according to package directions, or bake it from scratch using this viral sweet cornbread recipe. Let the cornbread cool completely before cutting so it keeps its shape in the salad. Cut into 1/2 inch pieces and place in an even layer in the bottom of a 9×13 baking dish. You can also use Southern skillet cornbread for a heartier texture.

Top the cornbread with the diced red pepper, green pepper, tomatoes, and drained corn. Roma tomatoes work best here since they are not as watery.

In a small bowl, mix together the sour cream, ranch dressing, and salsa until smooth. The salsa adds flavor without much heat, but if you like spice, a medium or hot salsa works fine.

Drizzle and dollop the dressing mixture over the top of the vegetables and cornbread.

Sprinkle the shredded cheese evenly over the top, followed by the green onions and chopped bacon. Cheddar, Colby Jack, or a Mexican blend all work well here.

Serve immediately, or cover and refrigerate until ready to serve.

Cornbread Size Matters – Box or Bag

I originally planned to use Jiffy cornbread mix for this, but the store was out, so I used a smaller 7-ounce pouch instead of the standard 8.5-ounce box.

The flavor was still good, but the cornbread baked up flatter and barely filled the pan. If you want a thicker cornbread layer in your salad, a full-size mix like Jiffy works better. You can also purchase one that’s already cooked at many store bakeries (like Publix or Fresh Market).

Storage of Leftover Salad

Cover any leftovers and refrigerate for up to 2 days. This salad holds up better than expected, especially when the dressing stays mostly on the top layer.

If you are planning a full spread and need more side dish ideas, this pairs well with Mexican street corn pasta salad or a lighter option like broccoli strawberry salad.