Cornbread Salad

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Cornbread Salad

If you’ve got some leftover cornbread, you’ve got to try this simple salad.  It’s a great way to use up leftovers and serves as a great side or even lunch during the sweltering hot summer months down south.  You are welcome to replace the homemade dressing with a bottled dressing, if you like.

Ingredients

MY OTHER RECIPES
  • half a batch of cornbread (2 to 3 cups when chopped)
  • 1 packet buttermilk ranch dressing mix
  • 1 cup mayo
  • 1/2 cup buttermilk
  • 1 – 14.5 oz can of pinto beans, drained and rinsed
  • 1 – 16 oz 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 finely shredded sharp cheddar cheese

Instructions

  1. Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
  2. In a small bowl, combine ranch dressing mix, mayo, and milk.  Mix well and refrigerate.
  3. Topped cornbread layer with rinsed pinto beans.
  4. Next, layer drained corn.
  5. Top with chopped green bell pepper.
  6. Add chopped sweet onion.
  7. Next, add chopped tomatoes.
  8. Add shredded cheddar.
  9. Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

Cornbread Salad
 
Prep time
Total time
 
Ingredients
  • half a batch of cornbread (2 to 3 cups when chopped)
  • 1 packet buttermilk ranch dressing mix
  • 1 cup mayo
  • ½ cup buttermilk
  • 1 – 14.5 oz can of pinto beans, drained and rinsed
  • 1 – 16 oz 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 finely shredded sharp cheddar cheese
Instructions
  1. Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
  2. In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
  3. Topped cornbread layer with rinsed pinto beans.
  4. Next, layer drained corn.
  5. Top with chopped green bell pepper.
  6. Add chopped sweet onion.
  7. Next, add chopped tomatoes.
  8. Add shredded cheddar.
  9. Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

I shared this recipe on the Weekend Potluck #124 hosted by The Country CookSunflower Supper Club , The Better BakerFrugal Family Favorites, & 4 Little Fergusons.

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Comments

  1. Your cornbread salad looks wonderful, can’t wait to try it!! Nettie

  2. I am making this tommrow for supper.It is so hot it sounds so cool,just 2what we need.Thanks for sharing. Carol

  3. Holy delicious. I need a reason to make this NOW. It’s like tamale pie in a trifle. Dinner is served… thank you!

  4. Do you use sweet corn bread (like Jiffy) or unsweet/plain (like for cornbread dressing)?

  5. Could you suggest another dressing that might work? We aren’t fans of Ranch but everything else looks SO delicious.

  6. Michele Long says:

    Looks awesome – but being big meat eaters – I am thinking about adding some seasoned hamburger meat ! What do you think??

  7. 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.

  8. chris.barber says:

    I cannot wait to use this recipe!!! Something tells me its going to be a new favorite!!!

  9. 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.

  10. 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.

  11. Seriously?? This looks amazing!! My kids would love it! Thanks for sharing!

  12. Diane Lestina says:

    Want to do this for a lunch buffet – any thoughs on servings? thanks@!

  13. 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!

  14. 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!

  15. 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

  16. 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.

  17. 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.

  18. Who could do a Calorie count on this for me??

  19. 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!

  20. 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.

  21. 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!

  22. 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.

  23. Thanks! I may just have everything cut up and put it together before serving.

  24. 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!!!

  25. 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!!

  26. 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. 🙂

  27. 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!

  28. James Driza says:

    Looks so good I’m going to put some jalapeno peppers in it

  29. 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.

  30. 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.

  31. 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….:)

  32. how many servings do you think this makes?

  33. 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!

  34. 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!

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