Southern salads can be a little confusing, we know that. This Cornbread Salad doesn’t help define salad. Most people think of salad as lettuce topped with chopped veggies, meat or cheese, and dressing, but we Southerners often call things “salad” that have very little to do with that definition.
Point out the Watergate Salad and Strawberry Pretzel Jelly Salad as evidence, then add the Cornbread Salad, which is layered with cornbread, veggies, dressing, bacon, and not a single piece of lettuce.
Learn how to make Cornbread Salad and impress everyone with your new favorite potluck side dish.
Cornbread Salad Ingredients
Cornbread Salad has as much personality as your local garden club. Everyone has their own personality, and that’s just how we like it. Here are the ingredients you’ll need to make this version:
Homemade Cornbread: Use your favorite recipe or try ours which uses butter, cornmeal mix, buttermilk and eggs. Bacon: Salty and savory with plenty of veggie sweetness. Ranch Dressing: Start with bottled ranch dressing and work on it for even more flavor. Mayonnaise and buttermilk: Both add tartness and richness to the ranch dressing. Fresh Herbs: We like a combination of parsley, dill and chives, but pick your favorites. White Wine Vinegar: Balances the richness of the dressing. Black Eyed Peas: You can use a different type of canned beans if you prefer, but we love the mild yet nutty flavor of black eyed peas. Cherry Tomatoes: We like bite-sized cherry tomatoes because they don’t get as watery as chopped tomatoes, but you can use regular ones if you prefer. Fresh Corn: Adds great sweetness and crunch. Orange Bell Peppers: Orange is the color of choice, so use whatever color you like. But we think the darker the better. Red onions: They have a slightly sweet flavor and plenty of heat, but you can also use milder yellow or white onions if you prefer.
Caitlin Bensel, Food Stylist: Tory Cox
Time-saving tips
This recipe calls for 4 1/2 cups of crumbled cornbread. The recipe below gives you just the right amount, but if you’re in a hurry, feel free to substitute your favorite cornbread mix or pre-made cornbread. Make sure you have enough on hand, or you’ll end up with a few missing ingredients, the star of your cornbread salad.
How to Make Cornbread Salad
Making this cornbread salad requires quite a few steps, but it’s actually pretty easy once you have the ingredients. I’ll just give you a quick overview here, and the full recipe is further down.
Step 1. Make the Cornbread: Here is a recipe that gives you just the right amount, but you can make your own. Make sure you have 4 1/2 cups of crumbled cornbread. Step 2. Cook the Bacon: While the cornbread cools, cook and crumble the bacon. Step 3. Make the Ranch Dressing: Take your bottled ranch dressing and add some fresh herbs, buttermilk, and mayonnaise for a little extra flavor. Step 4. Make the Veggie Mix: Make a black-eyed pea mix and a corn and tomato mix, both seasoned with herbs and seasonings. Step 5. Plate the Cornbread Salad: While we recommend an order, the beautiful thing about this layered salad is that the layers don’t really matter. Follow our suggestions or make your own. Still, the end result will be amazing.
What to Serve with Cornbread Salad
This Southern Cornbread Salad is the perfect dish for any potluck party, neighborhood picnic, family gathering, or even your holiday table. It’s also a great way to use up leftover cornbread, and it tastes even better after letting it sit for a day to let everything blend together a bit.
The leftovers make a perfect side dish to any classic recipe, such as:
How to Store Cornbread Salad
This cornbread salad is just as delicious leftover as it is fresh. The salad can be stored covered in plastic wrap or a lid for up to 2 days. The dressing and veggies soften the cornbread and make it moist, so spoon it onto crackers for a unique lunch.
