Cornbread Salad Recipe

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This Cornbread Salad is a delightful mix of savory and sweet flavors, combining the heartiness of traditional cornbread with fresh vegetables and a creamy dressing

Prep Time 10

Chill Tim 2

Total Time 2 10

Servings servings

Calories 329kcal

Author Jocelyn Delk Adams

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.

Notes

How to store & reheat Cornbread Salad

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.

Nutrition