Cornbread Salad
This cornbread salad recipe is a classic Southern potluck dish with a fresh, modern twist. It’s layered with tender cornbread, creamy ranch dressing, beans, crisp vegetables, salty bacon, and sharp cheddar, giving you a mix of creamy and crunchy textures in every bite.
Servings: 8 servings
Ingredients
- 16 oz. cornbread mix
- 1 cup sour cream or Greek yogurt
- 1 cup mayonnaise
- juice of 1 lime
- 1 packet ranch seasoning or 1 oz homemade ranch seasoning
- 2 cans pinto beans 15 oz. each, rinsed and drained
- 2 bell peppers any color, diced
- 2 cans corn 15 oz. each
- 1 pint grape tomatoes halved
- 1 lb. bacon cooked, use turkey bacon for a lighter option
- 3 cups shredded cheddar cheese
- 5 green onions chopped
Instructions
- Prepare the cornbread mix according to package directions. Once cooled, slice the cornbread into 1-inch cubes.
- In a bowl, whisk together the sour cream, mayonnaise, lime juice, and ranch seasoning until smooth.
- In a large glass bowl or dish, layer: ½ of the following: cornbread cubes, pinto beans, bell peppers, corn, tomatoes, bacon crumbles, cheese, and green onions. Repeat the layers once more, but layer all of the ranch dressing between the tomatoes and bacon crumbles.
- Chill in the refrigerator before serving.
Notes
- If your cornbread is falling apart, bake it a few minutes longer so it's drier.
- If salad seems too wet, add more cornbread cubes or chill longer.
- For more freshness, add extra lime juice or chopped cilantro.
- Make it vegetarian by skipping the bacon.
- Use homemade ranch seasoning for more control over flavor.
Nutrition
Serving: 1serving | Calories: 781kcal | Carbohydrates: 54g | Protein: 29g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 2184mg | Potassium: 433mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2210IU | Vitamin C: 49mg | Calcium: 378mg | Iron: 2mg