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!
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!!
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!
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.
Looks so good I’m going to put some jalapeno peppers in it
Sounds like a great addition!
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!
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!
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!
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!
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!
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.
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!
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.
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!!
Who could do a Calorie count on this for me??
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.
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!
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.
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!
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!
Want to do this for a lunch buffet – any thoughs on servings? [email protected]!
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.
Seriously?? This looks amazing!! My kids would love it! Thanks for sharing!
LOVE the site, ladies!!! Thanks! I hope the kids DO enjoy it!
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.
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.
I cannot wait to use this recipe!!! Something tells me its going to be a new favorite!!!
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!!
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!
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!
Do you use sweet corn bread (like Jiffy) or unsweet/plain (like for cornbread dressing)?
Use plain, unsweetened cornbread. 🙂
Holy delicious. I need a reason to make this NOW. It’s like tamale pie in a trifle. Dinner is served… thank you!
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!!
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!
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!!
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!