This Cornbread Salad Recipe is a delightful mix of savory and sweet flavors, combining the heartiness of traditional cornbread with fresh vegetables and a creamy dressing. It’s a unique twist on classic salads and a crowd-pleaser at any gathering.
Why you’ll love this Cornbread Salad Recipe
- Easily make ahead. A perfect salad for preparing in advance, the flavors come together beautifully when chilled, saving you time on the day of serving.
- Filled with texture. From crumbly cornbread to crispy vegetables and creamy dressing, every bite offers a variety of textures.
- Easy to customize. Easily adjust the ingredients to suit your taste or dietary preferences, making cornbread salad a flexible recipe for any occasion.
- Visually appealing. With a rainbow of colorful ingredients, this salad is not only tasty but also is a colorful spread to any meal.
Ingredients to make Cornbread Salad
- Cornbread: The base of the salad, made from Jiffy cornbread mix, offers a sweet and crumbly texture.
- Bacon: Adds a smoky, savory flavor.
- Corn and Pinto Beans: These add a wholesome, earthy taste and make the salad more filling.
- Vegetables (Yellow Onion, Red Bell Pepper, Cherry Tomatoes, Green Onion): They provide a fresh, crunchy contrast.
- Sharp Cheddar Cheese: Gives a rich, tangy flavor.
- Dressing Ingredients (Mayonnaise, Sour Cream, Buttermilk, etc.): These combine to create a creamy, flavorful dressing that ties all the ingredients together.
How To Make It
For Dressing
- In a medium bowl, whisk together mayonnaise, sour cream, and garlic powder until well combined. Slowly mix in buttermilk and Worcestershire sauce until smooth.
- Stir in chives and parsley, salt, and pepper to taste.
- Set aside or can be made up to 1 day ahead of time.
For Salad
- In a large bowl, place half of the dressing in the bottom of the bowl. On top of the dressing combine half of all salad ingredients, except green onions, and toss together, coating all ingredients.
2. Place the second half of the dressing on top, followed by the second half of salad ingredients. Toss gently to coat. Wrap and chill for 2 hours in the refrigerator.
3. Transfer to a serving bowl, garnish with green onions, and serve immediately.
Tips for how to make the Best Cornbread Salad Recipe
- Let the Cornbread Cool: Ensure the cornbread is completely cooled before cubing to prevent it from becoming soggy.
- Chill Before Serving: Chilling the salad allows the flavors to meld together.
- Customize with Your Favorite Ingredients: Feel free to add other ingredients like avocado, black beans, or cucumber.
What To Serve With It
This Cornbread Salad pairs well with grilled meats, barbecue, or as a part of a Southern-themed meal. Consider serving it with:
How to store & reheat
How to store cornbread salad: Store made ahead cornbread salad or leftover salad in an airtight container or wrapped tightly with plastic wrap in the fridge for up to three days.
How to freeze cornbread salad: Freezing isn’t recommended as the dish’s texture can be changed by the freezing and thawing process.
I hope you’re able to level up your salad game with this delicious take on cornbread salad. Use any leftover cornbread you have in this cornbread casserole or a crockpot cornbread dressing.
More Salad Recipes To Enjoy!
- Vegan Black Eyed Pea Salad
- Fall Salad
- Southern Potato Salad
- Southern Crab Salad
- Southern Corn Salad
- Vinegar Coleslaw
Cornbread Salad Recipe
Ingredients
For the Salad
- 1 Jiffy cornbread pan made according to instructions, cooled and cubed
- 8 bacon slices cooked, drained and chopped
- 1 corn in a can rinsed and drained
- 1 pinto beans can rinsed and drained
- 1 cup chopped yellow onion
- 2/3 cup chopped red bell pepper
- 1 pint cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onion
For the Dressing
- 1/3 cup mayonnaise
- 2/3 cup sour cream
- 1/2 tsp garlic powder
- 1/3 cup buttermilk
- 1/2 tsp worcestershire sauce
- 1 tbsp fresh chives finely chopped
- 2 tsp fresh flat leaf parsley finely chopped
- salt to taste
- black pepper to taste
Instructions
For the Dressing
- Blend together mayonnaise, sour cream, and garlic powder in a medium-sized bowl. Gradually stir in buttermilk and Worcestershire sauce for a smooth consistency.
- Mix in chives, parsley, and season with salt and pepper as desired.
- Prepare this dressing in advance, up to a day before serving.
For the Salad
- Spread half of the dressing at the base of a large bowl. Layer half of the salad ingredients, excluding green onions, over the dressing and mix well.
- Add the remaining dressing and salad ingredients on top, tossing them lightly. Refrigerate the salad, covered, for 2 hours.
- Before serving, transfer to a serving dish, top with green onions, and serve immediately.