Cornbread Salad – Recipes From A Pantry

Everyone loves a layered salad, and this cornbread salad recipe is perfect for holidays, family reunions, picnics, and potlucks. A great way to use up leftovers, cornbread salad is a Southern-style recipe that everyone will enjoy.

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the completed cornbread salad recipe served on a ceramic bowl

Whether served in a trifle bowl for a lovely presentation or tossed in a big glass bowl for easy serving, cornbread salad comes together quickly and has a delicious combination of flavors. Tender pieces of cornbread are tossed with scallions, fresh tomatoes, corn, beans, crispy crumbled bacon, and cheese and topped with a creamy ranch-flavored dressing. 

The result is a delicious salad that’s got substance and flavor. Cornbread salad is full of color and easily feeds a crowd, so it’s perfect for a party. It’s ideally suited for using leftover cornbread, but baking a fresh batch just for this salad is also well worth it.

Yeap, flavorful and satisfying Southern cornbread salad truly is a crowd-pleaser, just like my Broccoli Cranberry Salad, Taco Pasta Salad, and this easy Chicken Fajita Salad.

top down view of a bowl filled with cornbread salad

Why Make This Recipe

  • A Crowd Pleaser – The combination of cornbread with the other ingredients is colorful, filling and tastes great, so everyone loves this salad. 
  • Perfect for Make Ahead – The salad should be refrigerated for at least 3 hours before serving, so it’s the perfect make-ahead dish.  
  • Great for Leftovers – If you’ve got leftover cornbread, cornbread salad is the perfect way to use it! Even if your leftover cornbread is a little dry, it will still taste great.  

Ingredient Notes

  • Cornbread – Bake according to the package directions or make homemade cornbread according to a recipe and cut it into one-inch squares. 
  • Bacon – Use about 6 slices of bacon, or more if you prefer. 
  • Tomatoes – Chop whole tomatoes or cut cherry tomatoes in half. Look for really ripe tomatoes. 
  • Scallions – Thinly slice green onion for a mild onion flavor. 
  • Cheddar Cheese – Freshly shredded cheddar cheese tastes better than prepackaged shredded cheese. 
  • Beans – This recipe calls for pinto beans, and it’s incredibly easy to cook pinto beans from scratch and use them in this recipe! You can also swap in black beans or kidney beans if you prefer.
  • Corn Kernels – If using canned kernel corn, be sure to drain completely. 
  • Dressing – Combine mayonnaise, sour cream, and ranch dressing. You can also use a Ranch salad dressing mix. 
the completed cornbread salad recipe in a bowl next to bowls filled with the recipe ingredients

Ready to make this layered salad with cornbread? Gather your ingredients and I will show you…

How To Make Cornbread Salad

Get the complete ingredients list and instructions from the recipe card below.

  1. Cut cornbread into one-inch cubes and set aside. 
  2. In a medium frying pan, cook bacon until crisp. Transfer to a paper towel-lined plate to cool, then cut or crumble into bite-sized pieces. 
  3. Combine diced tomatoes and thinly sliced scallions in a medium bowl and drain and rinse the beans and corn kernels. 
  4. Prepare the dressing by combining mayo, sour cream, and Ranch dressing in a bowl.
  5. In the bottom of a large bowl, layer the cornbread pieces, tomato mixture, beans, and corn, and then top with the Ranch dressing mix. Finish with the cheese and bacon bits.
  6. Cover and chill the salad in the fridge for about 3 hours.
  7. Toss the cornbread mix well before serving.
image collage showing the steps for making this cornbread salad recipe

Expert Tips 

  • If making cornbread for this recipe, allow it to cool completely before adding it to the salad.
  • Prepare the cornbread up to 2 days in advance. 
  • This is a great way to use up any leftover cornbread.  
  • You can make this with crumbled cornbread instead of cutting it into squares.
  • Refrigerate this salad for at least 3 hours before serving. 
  • Serve in a trifle dish or toss for easy service. 
  • Layer the salad in any order that you prefer. 
  • This salad serves 6, but the ingredients can easily be doubled
  • Just before tossing, season with salt and pepper.
close up view of a serving of cornbread salad

Delicious Variations

  • Add More Veggies – Add chopped onions, bell pepper, or cucumbers.
  • Swap the Beans – Pinto beans are my favorite, but you can use kidney beans or black beans. 
  • Use Homemade Ranch – If you have time, homemade ranch dressing has incredible flavor and is my favorite for topping this salad. 
  • Add Boiled Eggs – Hard-boiled eggs are another southern staple and make a great addition to this salad. 

Prep And Storage

  • Prep Ahead – Prepare at least 3 hours and up to 10 hours in advance.
  • Store – Leftover cornbread salad should be stored in an airtight container or covered with plastic wrap in the fridge for up to 3 days. 
  • Freeze – Freezing this salad is not recommended. 
top down view of a bowl filled with cornbread salad and a serving spoon inside

FAQs

What is Cornbread Salad?

Cornbread salad is a classic southern side dish made with layers of cornbread, chopped tomatoes, beans, cheese, crispy bacon, and a creamy dressing. This delicious salad is loaded with garden fresh vegetables and is popular at parties, picnics, and holiday gatherings.

Can I Use Storebought Cornbread?

Storebought cornbread is the perfect time-saving solution. You can also use leftover cornbread. 

Can I Double This Recipe?

Cornbread salad is so easy to double. Simply double all of the ingredients and layer in one large container or two smaller ones. 

two bowls of cornbread salad with serving spoon

More Recipes You May Like

Serving Suggestions

This cornbread salad recipe pairs well with other Southern style dishes. Try any or all of these suggestions!

a bowl of cornbread salad ready to be served

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the completed cornbread salad recipe served on a ceramic bowl

Print Recipe

Cornbread Salad

This southern style layered salad will be a hit at your next party.

Prep Time15 mins

Chilling Time3 hrs

Total Time3 hrs 15 mins

Course: Salad, Side Dish

Cuisine: American, southern, Western

Servings: 6

Calories: 1719kcal

Instructions

  • Cut cornbread into 1-inch cubes and set aside.

  • In a medium frying pan, cook bacon until crisp. Transfer to a paper towel-lined plate to cool, then cut or crumble into bite-sized pieces.

  • Combine diced tomatoes and thinly sliced scallions in a medium bowl. Rinse and drain the canned beans and corn.

  • Prepare the dressing in a small bowl by whisking together mayo, sour cream, and ranch dressing.

  • In the bottom of a large bowl, layer the cornbread pieces, then the tomatoes and scallions, beans and corn, then top with the dressing mixture. Finish by adding the cheese and bacon bits.

  • Cover and chill the salad in the fridge for about 3 hours.

  • When ready to serve, remove from fridge and toss well.

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Notes

  • If making cornbread for this recipe, allow it to cool completely before adding it to the salad.
  • Prepare the cornbread up to 2 days in advance. 
  • Use leftover cornbread if desired.  
  • You can use crumbled cornbread instead of cutting it into squares.
  • Refrigerate this salad for at least 3 hours before serving. 
  • Serve in a trifle dish or toss for easy service. 
  • Layer the salad in any order that you prefer. 
  • This salad serves 6, but the ingredients can easily be doubled. 
  • Just before tossing, season with salt and pepper.
  • Storage – keep leftovers in an airtight container inside the fridge for 3 days.

Nutrition

Calories: 1719kcal | Carbohydrates: 175g | Protein: 39g | Fat: 97g | Saturated Fat: 29g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 3129mg | Potassium: 1042mg | Fiber: 11g | Sugar: 52g | Vitamin A: 1641IU | Vitamin C: 13mg | Calcium: 608mg | Iron: 7mg

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