This salad is Southern through and through, cornbread, bacon, and a creamy dressing all in one bite. I grew up around this kind of food, big bowls, layered flavors, and nothing too fancy, just good. It’s the kind of thing you bring to a gathering and folks go, “Who made that?” I’ve been making this one forever, and I finally put the recipe together, so you can trust it’ll turn out every time.
Table of Contents
Cornbread Salad Ingredients
- Cooked Cornbread: I use my Homemade Southern Cornbread recipe, but store-bought, boxed mix will work just fine. Make sure the cornbread is not warm. It needs to be completely cooled or the salad will be mushy. If you're in a pinch, toss it in the freezer for 30 minutes. This works for me every time!
- Canned pinto beans, canned corn, diced tomatoes, onions, and bell peppers: Any of your favorite veggies will work here.
- Cheddar Cheese: Cheese adds amazing flavor and texture.
- Bacon: Would it be a Southern staple without it? It adds the perfect crunch and some smoky flavor.
- Ranch Dressing: This is the creamy element that brings everything together. Use your favorite.
- Creole Seasoning: I don't like to use just any ole ranch. I brighten it up with flavor from these spices. Feel free to swap it with any of your favorite spices.
What is Cornbread Salad
Cornbread salad is a Southern layered dish that basically takes everything you love from a summer cookout and puts it in one bowl. It starts with crumbled cornbread (usually day-old or leftover), and then gets layered with ingredients bacon, cheese, and veggies.
It’s served cold and layered like a trifle, so you get a little bit of everything in each bite: savory cornbread, crunchy veggies, smoky bacon, and that creamy dressing tying it all together. It’s definitely not your average salad. Some folks even call it “Southern cornbread trifle” because of how it’s built.
How to Make Cornbread Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Slice or Crumble the Cornbread: Start by crumbling your cooked cornbread into bite-sized chunks. Not too fine, you want it chunky enough to hold up, but not so big that it takes over the salad. Set it aside.
- Prep the Veggies and Mix-ins: Drain your canned pinto beans and corn. Dice the tomatoes, onions, and bell peppers. (If your tomatoes are extra juicy, drain them a bit so your salad doesn’t get watery.)
- Season the Ranch: In a small bowl, stir a little Creole seasoning into your ranch dressing, just enough to give it a kick and bring out that Southern flavor. Taste and adjust to your liking.
- Layer the Salad: In a large trifle bowl or glass dish, start layering: a layer of crumbled cornbread, a layer of pinto beans, corn, tomatoes, bell peppers, and onions, handful of shredded cheddar cheese, a few spoonfuls of seasoned ranch, and a sprinkle of bacon. Repeat until everything is used up, ending with a final drizzle of ranch, some extra cheese, and a little bacon on top for that pretty finish.
- Chill and Serve: Cover and chill the salad in the fridge for at least 1–2 hours before serving. This gives the flavors time to come together without turning the cornbread mushy.
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How to Serve the Salad
I will be honest here, layered trifle dishes are pretty to look at, but they can get confusing for guests when it comes time to serve it! If you are serving this for guests and using a trifle, big spoons are a must. Don't use tongs.
If you're serving this for a large group, I say skip the trifle dish and serve this in a 9x13 inch baking dish or any other large pan. Serve it like a casserole, not a scoopable salad. Think big spoonfuls, kind of like lasagna. You’re not tossing this around,you want those layers to stay intact.
I also typically serve the dressing separate from the salad. That way guests can add it on their own and the salad does not become soggy as the day progresses.
Southern Cornbread Salad Recipe
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Equipment
Ingredients
- 1 pan cooked cornbread I use this recipe, but store-bought boxed cornbread works.
- 2 15.5 oz canned pinto beans drained
- 2 15.5oz canned corn Drained
- 1 cup diced tomatoes
- 1 cup diced bell peppers
- ½ cup diced onions
- 2 cups grated cheddar cheese
- 6 slices bacon Cooked and crumbled
- 1 ½ cups ranch dressing
- 2 teaspoons Creole Seasoning
Instructions
- Start by slicing or crumbling your cooked cornbread into bite-sized chunks. Not too fine, you want it chunky enough to hold up, but not so big that it takes over the salad. Set it aside.
- Drain your canned pinto beans and corn. Dice the tomatoes, onions, and bell peppers. (If your tomatoes are extra juicy, drain them a bit so your salad doesn’t get watery.)
- Season the Ranch: In a small bowl, stir a little Creole seasoning into your ranch dressing, just enough to give it a kick and bring out that Southern flavor. Taste and adjust to your liking.
- In a large trifle bowl or glass dish, start layering: a layer of crumbled cornbread, a layer of pinto beans, corn, tomatoes, bell peppers, and onions, handful of shredded cheddar cheese, a few spoonfuls of seasoned ranch, and a sprinkle of bacon. Repeat until everything is used up, ending with a final drizzle of ranch, some extra cheese, and a little bacon on top for that pretty finish.
- Cover and chill the salad in the fridge for at least 1–2 hours before serving. This gives the flavors time to come together without turning the cornbread mushy.
Notes
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitutions and Variations
- Pinto beans can be swapped for black beans, kidney beans, or even white beans if that’s what you’ve got.
- Cucumbers
- Jalapenos
- Olives
- Carrots
- Zucchini
- Celery
What to Serve with the Salad
I love to stick to the classics like Southern Fried Chicken, Southern Baked Beans with Bacon, Southern Fried Catfish, Oven Baked BBQ Ribs, or simple things like smoked sausage.
Frequently Asked Questions and Pro Tips
Nope! A deep glass bowl or casserole dish works just fine. A clear bowl just lets you show off all the pretty layers.
Use a savory, sturdy cornbread, not sweet or too cakey. Day-old cornbread works best because it holds up to the dressing without turning to mush. You really can use whatever type and flavor you want, even store-bought boxed cornbread.
Yes, but don’t fully assemble it too far in advance. You can prep all the layers separately and build it a few hours before serving so it stays fresh and the cornbread doesn’t get soggy.
Nope! It adds a smoky crunch, but you can leave it out or swap in turkey bacon or even crispy pancetta if that’s your vibe.
Ranch is the classic move here, but you can mix it with a little sour cream or mayo for extra creaminess. Homemade or store-bought both work, just make sure it’s flavorful.
Yes! Pinto beans, black beans, or even corn work great. Chopped cucumbers, bell peppers, or jalapeños can add crunch or spice.
It’s best eaten within 1–2 days. After that, the cornbread starts to soften too much. But the flavor is still there, even on day two.
This is definitely a cold salad. If you want something warm, maybe go for a cornbread casserole or a baked layered dish instead.
Start with the cornbread on the bottom, then build up with your veggies, bacon, and cheese. End with a little extra cheese or bacon on top.
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