Cornbread Salad Recipe

Cornbread Salad Recipe: A Southern Classic You’ll Adore

When it comes to crowd-pleasing dishes, few recipes rival the charm of a cornbread salad recipe. This southern cornbread salad is a vibrant mix of textures and flavors that perfectly combines sweet, savory, and tangy elements.

A quintessential Southern salad, it’s as visually appealing as it is delicious, making it ideal for, supper, family gatherings, potlucks, or even a casual weekday dinner.

Southern cornbread fans, this one’s for you. Picture layers of crumbled cornbread, crisp veggies, creamy dressing, and savory bacon—a true Southern delight! Plus, it’s versatile enough to adapt to your preferences, so whether you’re hosting a barbecue or need a fresh side dish for the holidays, this recipe fits the bill.

Winter gatherings? Summer picnics? This cornbread salad has you covered all year round. With its stunning layers and unbeatable taste, it’s bound to become your go-to southern salad recipe.

Why You’ll Love It

• Perfectly Southern: This recipe captures the heart of Southern comfort food in every bite.
• Crowd Favorite: Its vibrant layers make it a hit at parties, potlucks, and holiday dinners.
• Make-Ahead Friendly: Prep it in advance for a stress-free hosting experience.
• Customizable: Swap in your favorite veggies or add proteins like grilled chicken for a full meal.

Ingredients

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (optional, for a touch of sweetness)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted

For the Salad:

• 6 cups crumbled cornbread (use the recipe above or store-bought)
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1/2 cup diced red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper

For the Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Related Post >>>>> Tuna Salad Recipe

Kitchen Tools Needed

• Mixing bowls (various sizes)
• Whisk
• Baking dish (for cornbread)
• Skillet (for cooking bacon, if not pre-cooked)
• Cutting board
• Knife (for chopping vegetables)
• Measuring cups and spoons
• Large spoon or spatula (for mixing)
• Trifle dish or large glass bowl (for layering the salad)

Cooking Instructions

1. Prepare the Cornbread:
   • Preheat your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet.
   • In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
   • Add the buttermilk, eggs, and melted butter. Stir until just combined.
   • Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool completely, then crumble it into small pieces.
2. Cook the Bacon (if needed):
   • In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble into pieces.
3. Prepare the Dressing:
   • In a small bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, garlic powder, salt, and pepper. Adjust seasoning to taste.
4. Layer the Salad:
   • In a large glass bowl or trifle dish, layer half of the crumbled cornbread, followed by half of the vegetables (cherry tomatoes, corn, red onion, green bell pepper, red bell pepper), half of the cheese, and half of the bacon.
   • Spread half of the dressing evenly over the layers. Repeat the layers with the remaining ingredients, finishing with the dressing on top.
5. Chill and Serve:
   • Cover the salad with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld. Serve cold and enjoy!

Related Post >>>>>> Chicken Caesar Salad Wrap Recipe

Tips and Tricks for Success

• Use Day-Old Cornbread: Slightly stale cornbread holds its shape better and prevents the salad from becoming too mushy.
• Customize the Layers: Add black beans, avocado, or jalapeños for extra flavor and texture.
• Make Ahead: You can assemble the salad up to 24 hours in advance, but reserve the dressing and add it just before serving to keep the layers fresh.
• Serve in Style: A clear glass bowl or trifle dish shows off the beautiful layers and adds to the presentation.
• Season to Taste: Adjust the dressing with more vinegar or garlic powder to suit your flavor preferences.

Ingredient Substitutions and Variations

• Cornbread: Use store-bought cornbread or a gluten-free mix for dietary restrictions.
• Cheese: Swap cheddar for Monterey Jack, feta, or a blend of Mexican cheeses.
• Vegetables: Add cucumbers, radishes, or zucchini for extra crunch.
• Bacon: Use turkey bacon or omit it entirely for a vegetarian version.
• Dressing: Replace mayonnaise with Greek yogurt for a lighter alternative.
• Protein: Add diced grilled chicken, shrimp, or smoked sausage to make it a complete meal.

More Recipes >>>>>> Slow Cooker Beef Stew Recipe

Serving Suggestions

• Main Dish: Serve this southern cornbread salad as a hearty main dish for lunch or dinner.
• Side Dish: Pair it with barbecue ribs, fried chicken, or grilled fish for a full southern spread.
• Potluck Favorite: Bring it to potlucks or picnics—it’s a guaranteed crowd-pleaser!
• Holiday Gatherings: Perfect for Thanksgiving or Easter as a festive and colorful addition to the table.

Storage and Reheating Instructions

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you anticipate leftovers, keep the dressing separate to avoid sogginess.
• Reheating: This salad is best served cold. If you’re reheating protein additions like chicken or shrimp, do so separately and add them back before serving.
• Make-Ahead: You can assemble the layers without the dressing up to 24 hours in advance. Add the dressing just before serving.

FAQ

Q: Can I use boxed cornbread mix?

A: Yes, a boxed cornbread mix works perfectly for convenience and saves time.

Q: Can I make this salad gluten-free?

A: Absolutely! Use a gluten-free cornbread recipe or mix, and double-check that all other ingredients are gluten-free.

Q: Can I make this salad in advance?

A: Yes, you can assemble it up to 24 hours ahead of time. Add the dressing right before serving for the best texture.

Q: Can I substitute sour cream in the dressing?

A: Yes, plain Greek yogurt is a great substitute for sour cream.

Q: Can I freeze this salad?

A: Freezing is not recommended as the textures of the vegetables and cornbread will change once thawed.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Cornbread Salad Recipe

When it comes to crowd-pleasing dishes, few recipes rival the charm of a cornbread salad recipe. This southern cornbread salad is a vibrant mix of textures and flavors that perfectly combines sweet, savory, and tangy elements.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Southern

Servings 8 people

Calories 735 kcal

Equipment

• Mixing Bowls (various sizes)
• Whisk
• Baking dish (for cornbread)
• Skillet (for cooking bacon, if not pre-cooked)
• Cutting board
• Knife (for chopping vegetables)
• Measuring cups and spoons
• Large spoon or spatula (for mixing)
• Trifle dish or large glass bowl (for layering the salad)

Ingredients

  

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar optional, for a touch of sweetness
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter melted

For the Salad:

• 6 cups crumbled cornbread use the recipe above or store-bought
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1 cup cherry tomatoes halved
• 1 cup corn kernels fresh, canned, or frozen and thawed
• 1/2 cup diced red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper

For the Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

 

Prepare the Cornbread:

• Preheat your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet.
• In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, and melted butter. Stir until just combined.
• Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool completely, then crumble it into small pieces.

Cook the Bacon (if needed):

• In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble into pieces.
• Prepare the Dressing:
• In a small bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, garlic powder, salt, and pepper. Adjust seasoning to taste.

Layer the Salad:

• In a large glass bowl or trifle dish, layer half of the crumbled cornbread, followed by half of the vegetables (cherry tomatoes, corn, red onion, green bell pepper, red bell pepper), half of the cheese, and half of the bacon.
• Spread half of the dressing evenly over the layers. Repeat the layers with the remaining ingredients, finishing with the dressing on top.

Chill and Serve:

• Cover the salad with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld. Serve cold and enjoy!

Notes

Nutritional value per serving:

Calories: 735 kcal/ Protein: 13g/ Carbohydrates:/ 46g Fat: 42g

Did you make this recipe? Leave a comment and rating!

Keyword cornbread salad, Southern cornbread salad