Cornbread Salad
Cornbread Salad Recipe – Bursting with vibrant colors and bold flavors, this dish features a delicious combination of crumbled cornbread, bell peppers, jalapenos, pinto beans, bacon, corn, green onions, cheese, and tomatoes, all tossed in a zesty ranch dressing. Perfect for potlucks, picnics, or any occasion.
Cornbread salad is a classic Southern side dish with layers of colors and textures. It’s made with cubed cornbread, pinto beans, diced tomatoes, sliced scallions, shredded cheddar cheese, crispy bacon, and corn kernels. Everything comes together with a ranch dressing made with mayonnaise and sour cream.
As you can see, this salad is all about the presentation! Make sure each layer presses up all the way against the sides of the glass bowl so your guests can see exactly what they can expect in each and every bite. Here’s how to make this impressive (yet easy) side dish.
It’s all about the layers! This cornbread salad has a total of 14 layers. There are 7 different elements — cornbread, pinto beans, tomatoes, cheddar cheese, bacon, corn, and dressing — that are layered twice.
It’s perfect for potlucks. Cornbread salad is beautiful when served in a glass bowl or trifle dish to show off each colorful layer. Guests can scoop up the salad and enjoy as a flavorful side dish alongside grilled fare at any party, potluck, or backyard barbecue.
Key Ingredients in Cornbread Salad
Cornbread: While there are many tasty ingredients that go into this salad, the cornbread is absolutely the star of the show. Here you’ll start with a batch of skillet cornbread, which I firmly believe can’t be beat. Since it’s prepared in a cast iron pan, a beautiful crisp crust forms along the bottom while the center is tender and the top is golden-brown.
Bacon: Cut 12 ounces of sliced bacon into 1-inch pieces.
Tomatoes: Seed and dice 1 1/2 pounds of tomatoes (about 4 cups).
Cheddar cheese: Instead of using pre-shredded cheese, I recommend shredding a block of cheddar for the best flavor.
Pinto beans: Drain and rinse 2 (about 15-ounce) cans of pinto beans.
Ranch dressing: Make an easy ranch dressing with mayonnaise, sour cream, and a packet of ranch dressing mix.
Cook the bacon. Cook over medium heat until browned and crisp.
Combine the tomatoes and scallions. Place the diced tomatoes and some of the thinly sliced scallions in a medium bowl and toss to combine.
Make the dressing. Place the mayonnaise, sour cream, and ranch dressing mix in a medium bowl and stir until combined.
Layer the salad. Layer half each of the cornbread, pinto beans, tomato mixture, shredded cheddar cheese, cooked bacon, corn, and ranch dressing. Repeat the layers. Top with the reserved scallions. Cover and refrigerate until chilled.
Make ahead: The cornbread can be made up to 2 days in advance. Wrap it tightly in plastic wrap or store in an airtight container at room temperature.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.