I remember the first time I heard someone talking about it and I thought they were crazy, but one bite and I instantly knew what all the talk was about. It’s just good, despite the fact that it might seem a little weird. Like seriously good. I’ve been making it ever since. And folks are always asking me to bring it to gatherings, so everyone else must think it’s pretty good too.
The recipe calls for about half of a batch of cornbread from an 8 to 9-inch skillet. Now, I’d love to say that it’s perfect made with leftover cornbread, but you and I know both know there rarely is such a thing. Being that’s the case, the dish is perfectly worthy of making a batch of cornbread and then having leftovers from it.
When it comes to the cornbread, you certainly can use a mix. However, my preference is to use one without sugar. I know other folks that love this made with sweet cornbread though because of the sweet and salty thing. It might just give you a great excuse to make it more than once and use savory cornbread one time and sweet cornbread the other and see which you like better. It’s all in the name of research, you know. 🙂
I also really like to make ranch using a packet mix, but you can use a bottled dressing if you’re short on time. One thing that I’ve found in terms of ranch mixes is that the buttermilk version of the packet mix is WAY better than the regular one. So if you have a choice, grab the buttermilk one.
Another question I often get about this dish is about the best way to serve it. I’ve seen other folks mix it all together before serving, but once it’s all mixed up, it’s just not nearly as appetizing looking. Trust me. So I like to keep it layered and just serve it with a big spoon. It will all get mixed up as folks dish out individual servings. Y’all are gonna love this! Enjoy!
Recipe Card
Cornbread Salad
Ingredients
- half a batch of cornbread (2 to 3 cups when chopped)
- 1 (0.4-ounce) packet buttermilk ranch dressing mix
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 (14.5-ounce) can of pinto beans, drained and rinsed
- 1 (16-ounce) can of whole kernel corn, drained
- 1 small green bell pepper, finely chopped
- 1 small sweet onion, finely chopped
- 2 ripe tomatoes, seeded and chopped
- 2 cups shredded sharp cheddar cheese
Instructions
- In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
- Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
- Top cornbread layer with rinsed pinto beans.
- Next, layer drained corn.
- Top with chopped green bell pepper.
- Add chopped sweet onion.
- Next, add chopped tomatoes.
- Add shredded cheddar.
- Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.
Made this salad for supper last night. Really good but we found it a bit salty. Going to try bottled dressing next time.
So glad you enjoyed it!
Stacey,
I am printing this out for Rita. She loves cornbread and layered salad so I know this will be a huge hit.
Gordon
I sure hope y’all will enjoy it!
LOVE! LOVE! LOVE! Thank you for posting this so long ago. I’ve been making this and taking to potlucks and family dinners for quite some time and it is ALWAYS a hit–and often an empty bowl at the end of the meal.
Love hearing that! So glad you’ve enjoyed it!!
I found your recipe on pinterest a few years ago and made this and my mom now asks for me to make it and bring it everytime she has the family over. Huge HIT! Haven’t made it in a while but just pulled it up for this weekend. Thanks for sharing!
Ha! This is definitely a favorite with my family too! Glad y’all enjoy it!
I just adore this salad! I get asked for the recipe every single time that I make it. The only substitution for me is that instead of creating the dressing, I use my favorite dressing, Litehouse Homestyle Ranch. This salad is the perfect warm weather salad that can handle the outdoors!
I just love hearing that, Lucy! I used bottled dressing sometimes too for a great shortcut!
how many servings do you think this makes?
It really depends on the serving size. I think you could easily get 10 to 12, probably more.
I’m making this now. The only problem is I don’t have mayo so I had to use salad dressing with the buttermilk and ranch I hope it turns out good….:)
I hope it turned out great!