This easy Cornbread Salad recipe is a Southern potluck layered salad favorite and is sure to please just about everyone! The best part is you can customize with your favorite veggies and flavors!
If you need a fun and impressive dish to take to the next family gathering or potluck that’s also super easy, this Cornbread Salad is it! It’s a layered salad in a trifle dish or large glass bowl with cubed cornbread, corn, beans, peppers, onion, tomato, cheese, and ranch dressing!
I remember the first time I heard someone talking about a southern cornbread salad, and I thought they were crazy. However, after one bite I instantly knew what all the hype was about. It’s just good, despite the fact that it might seem a little weird. Like seriously good.
I’ve been making this particular cornbread salad recipe 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 both know that leftover cornbread is rarely 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. Y’all are gonna love this! Enjoy!
How to Serve Cornbread Salad
A 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.
What cornbread should I use in a Cornbread Salad?
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.
Do I have to make my own Ranch dressing?
I 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 seasoning mixes is that the restaurant style buttermilk version of the salad dressing mix is WAY better than the regular one. So, if you have a choice, grab the restaurant style one.
You could also use any other dressing you love. I bet a Thousand Island dressing would be great with this, too! If you try it, let me know how it turns out in the comments section!
Make this Cornbread Salad your own with these delicious swaps!
Here are a few additions and tweaks to give this recipe a personal twist:
- Cornbread: Swap the traditional cornbread with jalapeño cheddar cornbread for a spicy, cheesy kick.
- Beans: Replace black beans with canned black-eyed peas, pinto beans, or chickpeas for a different texture and flavor.
- Cheese: Use pepper jack cheese instead of cheddar to add a little heat, or try feta for a tangy twist.
- Veggies: Add some roasted red peppers or grilled corn kernels to give it a smoky flavor. You could also mix in some diced avocado for creaminess.
- Dressing: Try a homemade blue cheese dressing, or switch things up with a tangy cilantro lime dressing.
- Protein: Add some grilled chicken or crispy crumbled bacon bits to make it more hearty and satisfying.
- Herbs: Freshen it up with green onion, fresh chopped cilantro, dill, parsley, or basil for a different flavor profile.
- Crunch: Add some toasted sunflower seeds or pumpkin seeds for a crunchy contrast.
Recipe Card
Cornbread Salad
Ingredients
- 3 cups cubed cornbread ((about half a batch from an 8-inch skillet))
- 1 (0.4-ounce) packet buttermilk ranch dressing mix
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 (14.5-ounce) can pinto beans, drained and rinsed
- 1 (16-ounce) can 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 to thicken.
- 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.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Maggie W
I saw this recipe and as I had most of the ingredients on hand I decided to try it. My family loved it! It really makes a lot, so I hope it keeps for a couple of days without getting really soggy.
Happy to hear y’all enjoyed it!
Kevan Given
I hadn’t made this in quite a while. Pulled out my recipe (your recipe) recently for a Sunday family dinner. I had a daughter in law fall in love with it. She ended up taking the leftover salad home.
Love hearing that!
Jean Dragastin
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!
Gordon
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!
food lover
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!!
NKDTW703
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!
lucy
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!
lucy
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.
Tia
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!
Tia
Tia almost 10 years later. Still making it. My sister just asked me about the recipe and I happened upon my comment.
Wonderful! Nothing beats knowing my recipes are bringing smiles to family tables.
Lee Anne
hello, I made this for a goody day at work today. I didn’t read the comments until this morning. I hope it is not too soggy. I read several hours as overnight…
I am bringing some extra cornbread with me, so if it is too soggy, people can have some to add.
Hi Lee Ann! I’m going to guess it should be just fine, but way to think about bringing some extra cornbread! Hope y’all enjoy!!
Cari
I’ve always used the sweetened cornbread but would love to try a savory version! Is there a cornbread mix that isn’t sweetened? Or would I need to make from scratch?
Yes! Martha White sells several mixes that are not sweetened!
Charlie
The corn bread salad sounds and looks great! However, I’m thinking that usng a trifle bowl would be an awkward way to present the dish. How does one help themselves to a serving that includes all the ingredients – particularly a serving that includes the corn bread at the bottom – without “digging” into the bowl and making a total mess of it? How about layering the ingredients into a shallower, 9×13 glass baking dish instead?
I’ve been making it this way for year and haven’t found it awkward at all. In fact, I kinda think that’s what a trifle bowl is all about. You can certainly layer the ingredients in another bowl or dish, but part of the charm of this dish is seeing all the beautiful layers.
James Driza
Looks so good I’m going to put some jalapeno peppers in it
Sounds like a great addition!
Beth
I just have to tell you I am obsessed with this recipe! I have made this cornbread salad for three different potlucks in the last six weeks. I only get a bite of it each time because it is GONE in a jiffy! Everyone raves about it and one of my husbands friends said he was going to find an excuse to have a party just so I can bring it! I have made this recipe the night before and 15 minutes before I walked out the door and it is great both ways. I have to tell you though that I totally cheat…. I buy the cornbread precooked from the bakery department. The onions, green peppers and tomatoes prechopped from the produce department. It’s so quick and easy to put together, I love it!
That’s awesome! And I love that you’ve found a way to make it even easier! So glad you’re getting lots of use out of this one!
Lora
The recipe says layer all ingredients, then refrigerate for several hours. Then, in response to poster said that allowing to stay in frig overnight could make it soggy. Please define “several hours” for me. I don’t want to mess this up. Thx. 🙂
No problem, Lora! I would refrigerate for no more than 4 hours. Hope y’all enjoy it!
Heidi
Made this cornbread salad today and took it to work to share. It was a huge success!! Thank you for sharing the recipe, this is now on my favorite’s list and I will make it again and again!!
I’m thrilled everyone enjoyed it, Heidi!
Lydia
Oh. Mylanta. Making for a 4th of July gathering tomorrow. Looks ridiculously amazing!!! The only changes that I anticipate making are using bottled ranch (already have it and it’s not getting used otherwise!), and adding less sweet onion.
Nommmmmmy!!!
Sounds great! Y’all enjoy!
Jana
Thanks! I may just have everything cut up and put it together before serving.
That might be the best option. Hope it turns out GREAT!
Jana
Could I make this the day before and put it in the fridge? Maybe just add the dressing the day of? Or if I added the dressing the night before would it be too soggy?
I would definately wait and add the dressing just before serving. It may end up a tad soggy overnight even without the dressing, but it will still be yummy.
Missy
Making this tonight, no way it can be bad! I added bacon because hubby wanted a salad “with meat!” And it’s even more southern now!
Sounds perfect! I love to make it with bacon! 🙂 Enjoy!
Sue
I bought bottled buttermilk ranch dressing. Could I use that instead of the packet, buttermilk and mayo or should I add the mayo to the bottled dressing.
Absolutely! Feel free to just use the bottled dressing instead of making your own. Just omit the dressing mix, mayo, and buttermilk.
Korrie
I really want to make this but I want to use Chipotle sour cream instead of Ranch/mayo. This looks so yummy, it would just need a little tweak for my family. Mmmm!
Sounds delish!!
Jami
Who could do a Calorie count on this for me??
lynda
This sounds awesome but my people don’t like bellpepper or onions. Do you have any suggestions for substitutes?
Lynda, you are welcome to just leave those ingredients out if you’d like. I also sometimes add some chopped cooked bacon.
Cathe Salveson
Stacey, I am making this right now can’t wait to see how it turns out. I will let you know. Thank you for your wonderful website, I truly enjoy it.
Thanks for letting me know, Cathe. I hope you enjoy it as much as we do! I’m so glad you are enjoying the site!
Donna
Well I have decided to make this for a fundraiser…after church we’re gonna have different SALADS for JOY ministries where we buy yarn etc. to make shawls and blankets for people who are shut ins or sick or having a baby…the list is longer than that! But l hope to win this and make alot of money for JOY (just older youth) ministries!! Thank you I’ll get back with ya! Donna
How exciting! Come back and let me know how it turns out.
Mary
we make this quite a bit,..we use Jiffy corn bread mix & add chopped green chilies and cumin in the batter. We also add a layer of crumbled, crispy bacon….SO GOOD!
Yum! Sounds great! You know I LOVE me some bacon!
Rosemary Wilcher
Sounds very good! I’ve had it once, but it was very dry! I’m really don’t think they put the buttermilk dressing? I nearly choked to death that time! So I’m really hoping this is so much better! And I’m not big on eating meats…..and all the ingredients sounds wonderful 🙂 Just looking forward to trying….
Thanks!
Hopefully this recipe will be more moist! Enjoy!
Diane Lestina
Want to do this for a lunch buffet – any thoughs on servings? thanks@!
If you’re asking how many folks this will serve, I’d say between 8 and 10. Good luck and let me know if you have other questions.
Bonnie and Trish @ Uncommon
Seriously?? This looks amazing!! My kids would love it! Thanks for sharing!
LOVE the site, ladies!!! Thanks! I hope the kids DO enjoy it!
Janet
I have never had cornbread salad, but want to try it. Do you mix it together prior to serving? Or let everyone serve it as is?
It’s delish! I usually leave it layered and let folks mix it as they serve it. There are others who mix it all together before serving. It’s just up to you.
Felicia
This is amazing! I have made it several times and it’s a huge hit! I’m curious though, I noticed in the recipe you call for 1/2 cup of buttermilk but you have a half gallon of 2% in your picture. Do you add both? If so, how much 2% milk?
I don’t always have buttermilk on hand and often make my own by combining 1 cup of regular milk with 1 tablespoon of white vinegar. Allow that to sit for about 5 minutes and the resulting soured milk is a great substitute for buttermilk.
chris.barber
I cannot wait to use this recipe!!! Something tells me its going to be a new favorite!!!
Melissa
I’m making this for my contribution to Thanksgiving dinner at the church tomorrow. Looks so delish! I made my ranch instead getting a bottle. It’s the best.
Sounds like a wonderful addition. I hope everyone enjoyed it! ~winks~ I make my own ranch, too!!
Michele Long
Looks awesome – but being big meat eaters – I am thinking about adding some seasoned hamburger meat ! What do you think??
I think it sounds great! Even taco flavored ground beef would be great. Even shredded cooked chicken! Just turn it into a whole meal!
Mary
Could you suggest another dressing that might work? We aren’t fans of Ranch but everything else looks SO delicious.
Hi, Mary! I would imagine that anything like an Italian or Thousand Island would work just as well. Thanks for dropping by!
Angela
Do you use sweet corn bread (like Jiffy) or unsweet/plain (like for cornbread dressing)?
Use plain, unsweetened cornbread. 🙂
Melissa @ Bless This Mess
Holy delicious. I need a reason to make this NOW. It’s like tamale pie in a trifle. Dinner is served… thank you!
Melissa @ Bless This Mess
Made this tonight for a pot luck at church and it was a HIT! SO very delicious, thanks a million. I’m making this again for book club on Thursday!
Wonderful! I’m so glad you enjoyed it!!
Anna Robinson
I had this once and have been craving it every since love love love…
Hope my version is as good as the one you remember! Enjoy!
Carol Bowles
I am making this tommrow for supper.It is so hot it sounds so cool,just 2what we need.Thanks for sharing. Carol
I hope you’ll enjoy it!!
Netttie Moore
Your cornbread salad looks wonderful, can’t wait to try it!! Nettie
Thanks, Nettie! I hope you’ll try it and that you enjoy it!