Cornbread Salad
There are so many wonderful recipes around this world and I’m blessed to have tried just a handful of them. I was raised on good Southern cooking. We grew things in our garden and cooked them up just right to lay out on a table with vegetables galore, meats, and hot cornbread or biscuits, fresh from the oven.
When I was younger, once a year we’d all gather for a feast so big it would make kings cry - The family reunion. I’ve written about our old family reunions before and went into details in my first book, but today I’m looking back fondly and figured y’all would forgive me if I reminisce with you a spell.
To begin with, you have to picture me with two pony tails, one on each side of my head. That was my childhood hairstyle and in all of my memories I’m running around with ponytails flapping in the wind. The reunions involved a lot of running around, too! The folks would set up chairs all over the yard and the kids would be turned loose to chase chickens, run with dogs, and visit with goats and cows until someone rang the dinner bell and we all gahered around to bow our heads over the meal.
The table was a unique one, Papa Reed would saunter to his barn and pull out his big red tractor, hitching it to a flatbed trailer to pull it up by the house. Ladies would come and spread pretty bed sheets over it as makeshift table cloths and then it would get loaded down with every type of dish imaginable. Oh the food we had that day!
I got to thinking about all of this because of something I made recently. Have you ever heard of cornbread salad? I’ve heard of it for years but surprisingly, had never tasted it! After having person after person ask me if I had a recipe for it, one day Linda Wood posted on my Facebook page “Christy, you need to make cornbread salad sometime. I’ve got a recipe that I use and when I make it I could just about eat it all“. I had planned on working up a recipe of my own due to demand but when Linda posted that I responded “I think you’re right, Linda, and I think you should share your recipe with me!”
Lo and behold, she did! Now honestly, this is one of those dishes that is just really hard to imagine what it’s gonna taste like. I knew I liked everything in it, but I was going on faith in Linda and all of y’all that it was good. I made it when my Mother in law was here so I’d have a partner in crime to help me eat it and she and I were curious as all get out while I put it together. We didn’t even wait for it to get cold before we were dipping spoons in the bowl for a taste.
My verdict? CORNBREAD SALAD, WHERE HAVE YOU BEEN ALL MY LIFE? My mother in law and I ate every blessed bit. Sure, it took us two days, but we’re no quitters. This stuff is amazing. It’s kind of in the same family as potato salad and definitely something you’d expect to find at a family reunion or barbecue.
I did alter this a bit from the traditional recipe but I’ll tell you exactly what I did in the notes and recipe so you can un-alter it if you like 
You see, I’m not a mayonnaise person. Alright now stop right there if you are a mayonnaise person. I know, I know. I am a horrible person and it’s a wonder they don’t lock me up somewhere to keep me separate from society. I would set aside a whole week to mourn my woeful character flaw of not liking mayonnaise but I’m too busy doing other things so we are just gonna have to move on from that. So here is the deal, if you love mayonnaise, you’re just going to have agree to love me despite this and I’ll agree to love you despite whatever character flaws you have too. Deal? Deal. See? That’s what family does
You’ll need: Onion, Corn, Mayo, tomatoes, bell pepper, dry ranch dressing mix (optional), 1 pan crumbled cornbread, and some crisp fried bacon.
Crisp Fried Bacon. Doesn’t that sound good?
Pour ranch dressing mix into bowl with mayo.
You can skip this step if you just really like mayo, but if you’re like me and want a little something to help you take your mind off the fact that it’s mayonnaise – or if you just love the taste of ranch, do what I’m doing here.
Then stir it up.
What is this? Well let me tell you one thing, it surely isn’t me adding in one teaspoon of bacon grease and stirring it up for an extra KAPOW of flavor.
No siree…it surely isn’t that.
~whispers~ if you saved any bacon grease from your bacon, pour in one teaspoon but don’t tell anyone because they’ll react as if you’d told them you didn’t like mayonnaise! I’m not going to put this in the recipe so only the folks who read this part of the post will know this little secret ingredient – shhhh.
Stir it up til it’s all good and stirred up like.
Dice up your tomatoes, onions, bell pepper, and drain your can of corn.
Dump all that in a bowl.
A big bowl.
Add in your crumbled bacon.
Make sure you taste of the bacon to see if it is still good because it’s been sitting around for like…five minutes now…and it never hurts to test bacon.
By eating it.
Well now we done wasted time jabbering so you better test it again.
Bacon, the candy of meats!
Crumble up your cornbread and dump that on top of the veggies.
Stirry stirry
Add in mayo mixture.
Or as Linda said it “All that lovely mayonnaise!”
Stir that up really good until well coated. Cover and refrigerate for several hours or until chilled well.
In your lovely Friendship pattern pyrex bowl
Garnish with beautiful sliced red tomatoes and serve cold.
DELICIOUS
Ingredients
- 1 pan cornbread (see recipe here or use a package of cornbread mix)
- 1 cup diced onions
- 1 bell pepper, seeded and diced
- 1 cup diced tomatoes
- 15 ounce can whole kernel corn, drained
- 1 pound bacon, cooked until crisp and crumbled
- 2-3 cups mayonnaise (I used two)
Instructions
- Bake cornbread. Cool and crumble and place in large bowl. Add in onions, bell pepper, diced tomatoes, corn, and bacon. Stir until well combined.
- In a separate bowl, place mayo and ranch mix (If using). Stir until well blended. Skip this step if using plain mayo.
- Add mayonnaise mixture to salad and stir until fully mixed. Cover and refrigerate at least two hours before serving. ENJOY!
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I’m happier than a bird with a french fry!
~Unknown, but an awfully good way to feel!
I love getting to chat with you! If you have time, please leave a comment below Thanks!
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Posted by Christy Jordan
on Jul 17 2012. Filed under Side Dishes.
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I worked with a lady about 15 years ago who brought this to a potluck dinner and loved it but never got around to getting her recipe — now I have it and will make it soon for my family! Will use red peppers as my husband does not like green peppers. I also agree that Dukes is the only way to go with Mayonaise!
I am so glad you found the recipe Redawna, hope you enjoy!!!
I consider my self a good ole country cook and I love cooking for my family trying this recipe today and the kids are frowning lol
I hop they are pleasantly surprised.
I hope they are too Sharita!! Let me know how it goes.
Can’t wait to try this!!! I had a variation of this at a potluck and was ‘fixin to’ look up the recipe! What I tried also had Great Northern Beans in it, made it a bit heavier, but great!
What can u think of as an alternative to mayo for this recipe? Cant be sour cream, thanks!
@Kristin- you could probably use sour cream or even yogurt,I have used both and prefer sour cream but yogurt would be healthier.Plus sour cream isn’t as heavy.
I’ve hd this (similar) recipe for about 20 years but haven’t made it recently. Thanks for reminding me how much I enjoy cornbread salad. I have about 3/4 pan of cornbread in the frig and fresh tomatoes on the counter. I’m thinking they will meet up with the peppers and corn for dinner tonight! YUM!
Now this I can make! (as opposed to tea cakes) lol!
~giggles~ Hope you enjoy Deanna!!
Thanks for the GREAT recipe! Can’t wait to try! Bacon grease is always wonderful added to anything! Love it!
I hope you enjoy it Sheena!!
As other people have said you can use Yogurt in place of Mayo, I would probably line a colander with coffee filters place on a bowl that is inverted in a larger bowl. Place your yogurt in there and place in the fridge to drain overnight. This give the yogurt a thicker consistency like sour cream. We use this in place of mayo for our Waldorf salads. You can use the non fat version for less calories.
Thanks for all of the great tips maryann!!
If you want better bacon flavor and have the time, a couple of days before you plan on making your salad, cook the bacon and add to your mayo/dressing mixture and let sit in the fridge. I will do this 2 to 3 days in advance for a bacon tomato dip.
Great idea,Maryann! I am going to try that on a lot of recipes, deviled eggs and potato salad come to mind.Thanks!!
I just threw this together for tonight…oh so good! I had to quickly put it in the fridge, or I would have eaten too much and not had enough for dinner!!
I am so glad to hear that you liked it Dorie!!!
How big a pan of cornbread? 6 in, 10 in. Anysize will do?
I think I used an 8″ pan but most any size would do.
Are the white pieces in the photo the onions? Almost looks like hard-boiled egg white, but is probably just the photo. Anyway this will be on my table next week!
That is the onions Jenny. I hope you enjoy it!!!
I understand your position on mayonnaise, Christy. Although I’ve got to have my Duke’s, I draw the line at any kind of fish or seafood. I just can’t imagine even putting a bite of that stuff in my mouth!
Will be trying the cornbread salad for Hubby and me at lunch tomorrow!
Can’t to try this!! I am thinking this would be good with a pot of pinto beans….has anyone tried that? If so, comment please!
I hope you like it Theresa!!!
Did I read that correctly? A whole pound of bacon?
This is a family favorite for us! I was given the recipe bymy friend Peggy, one of the greatest cooks here in Ethridge TN. Instead of using Ranch it calls for Mayo with a bit of sugar and sweet pickle juice to get it to a more liquid consistency. It also called for chopped sweet pickles. I use the bread and butter pickles that I can myself. My son thinks that no salad is complete without frozen peas so I put some of them in too. Oh and sometimes Igrate some cheddar cheese on top if I have some. By the time you have all of this great stuffin there, this makes a complete meal! My hubby is a big eater and he loves to have this for supper. Christy, I am so glad that my son gave me your book for mothers day, only thing is that he also bought one for himself and now he doesn’t call me from Mobile for cooking advice as much any more.
I have been LOVING your iced coffee recipe I’m on my second jar this week!
Thanks Christy, now let’s go “pig out”. I could eat a whole bowl in one sitting. Who needs anything else?
I am ready Betty!!!
This looks great! Can’t wait to try it with my Blue Plate mayonnaise. Blue Plate is the best and it’s made in Louisiana.
I hope you enjoy the recipe Stephen!!
I make this and also put a can of pinto beans (drained) and shredded cheddar cheese in it. A complete meal.
Thank you so much for the suggestions Pat!!!
I love that one,I am going to try it this week!
When I cook a pot of beans I always freeze some in ziplock bags in can size portions and use them in recipes that call for canned beans!
I just love how your write.
Thank you for sharing so many wonderful things with us.
My family is Dukes all the way too.. but if you are in a pinch and the store is out.. you can sub Kraft Olive Oil. My husband, who refuses to eat any other than Dukes even says this is an acceptable replacement, if you must have a replacement.
that should have read “Kraft Mayo with Olive Oil”
Thanks for the tip Dawn!! I haven’t tried the Kraft with Olive Oil so it is good to know if I have to use a different brand what to go to !!
Our son was born and raised in the South, but now resides in the far West. He is a wonderful cook and has not forgotten his southern roots. I am sending him the cornbread salad recipe as he grows his own veggies and with only having to bake the cornbread he will be a hit at his next Sunday afternoon neighborhood block party. Thank you for sharing with all of us.
I have to agree with Christy on the Mayo, just cannot stand it in anything! I’m allergic to yogurt (most any dairy product really) So that is out. Any other ideas to use as a binder?? This sounds wonderful, guess I could do it the same as I do when I make potato salad, I mix it all together but before I put the mayo in, pull me some out, then mix as usual for the rest of the crowd. Thanks Christy, I’m sure my family will love this!!!
Hi Marianne,
What about whipped silken tofu? Whip it with a little olive oil to smooth it out and the ranch seasonings or add some dry mustard and your favorite herbs?
I had never heard of Cornbread Salad until you put it on your site, Christy. I made it today to take to a potluck dinner and I am sure it will remain in my active file of recipes. When my husband tasted it, he said, “Boy, that is yummy!” That was my clue to keep this recipe around. It really is good! Thank you for sharing it.
Hidden Valley Ranch Dressing instead of Mayo, is what we use.
Red onion is yummy in cornbread salad. I use ranch dressing instead of mayo too.
I’ve had this before, but this version looks even better. Can’t wait to try it!
If you want to “fancy” it up a little bit, layer it in a Triffle Bowl. Cornbread on bottom, can of pintos (drained), can of corn (drained) and then all your fresh veggies. I top mine with bacon and cheddar cheese. Just before serving, cover the top with your ranch dressing. As you dip through it, you get a little bit of everything! And I like using the purple onions, just for some more color.
I moved from Hazel Green, AL to Florence, AZ a year and a half ago. These people out here had never heard of Corn Bread salad before. We did a pot luck “salad” lunch at work a few weeks ago and this is what I took. They cleaned out the bowl! They love when we do things like that, because they get to enjoy my southern heritage and I’m enjoying their western heritage. These folks can make some awesome homemade tamales!!! And I’m finally learning how to make them.
I didn’t say it above…was typing faster than I was thinking…lol. Each of your veggies is a separate layer after your corn layer. It makes a beautiful dish!
Christy, I love all your recipes. I have not tried one that I have not liked.
Hi Christy,
I’m commenting to introduce myself as you suggested in your “About Me” section. I’m a member of CPC Madison, and Brady was in my VBS group last summer. Christy McDaniel told me that week about your website and suggested I check it out, but as a busy mom, too, you can appreciate that I have just now done that–over a year later. I stumbled upon your website through a friend’s post on FB, and I’ve been sitting here reading the wonderful recipes. I’m vowing to try that cornbread salad! Sounds wonderful! Anyway, “Hello,” and from one N. AL, southern girl to another, thanks for how well you are representing us.
I dont facebook and my seesmic isn’t loading. Here’s hoping somehow word will get back to you, Christie, “I’m fixing” to see you on the 31st at the Blue Plate Cafe.
I can’t wait to see you Pat!!!
Hey Christy!
A dear soul at our church, now gone on to glory, made this. She put dill pickle juice in it! Yum, yum!
Like you, I detest mayonnaise. I will eat small amounts of it IN something, but put it on a sandwich, and yuck!
So what do I do when I want chicken salad? Plain Greek yogurt!! With maybe a tablespoon of mayo for texture. I’ll eat chicken salad made with mayo, but I much prefer my own. I add some curry powder, dried cranberries and chopped almonds or pecans, or cashews –whatever’s in the house. Plus, yogurt is usually lowfat, so that cuts the fat, and I love the “clean” taste of the yogurt. I think I’ll try adding either mint or dill sometime, too. Yogurt mixed with ranch dressing might be perfect in this salad — for me, anyway. I’ll try it and let you know how it goes. God bless!
My Daddy brought this to a family Christmas Dinner about 10 years ago. My sister and I thought he had lost it!! Cornbread and salad mixed with mayo?? We gave it a try and before you know it the bowl was gone!! No holiday goes by without it now. We only use mayo(Duke’s of course) no ranch and add a bag of salad mix. Love Southern Plate. I am so glad I found it!!
This cornbread recipe is awesome! I often heard others talk about how good cornbread salad was, but I’d never been intrigued enough to find a recipe and try it until I received your email with the recipe complete with photos! I have to admit, the ingredients looked good, but the pictures were the clincher! It was a hit! Everyone liked it!
I love that you include photos! Oftentimes, that is my incentive for trying something I might not otherwise choose to prepare!
Thanks!
I am so glad to hear that you finally tried it and liked it Shaleen!! I am a little addicted to it!
Love a good a cornbread salad! It has been a while since we have had one. I will have to try your combination very soon!
After reading some of the tips mentioned, I tried it with the bacon, grated mexi-cheese, and Ranch Style Beans with the rest of the recipe. So delicious and quite filling.
You can’t get enough of it! Keep raiding the ice box…
Oh yummy, that sounds delicious Karin!!
Love this stuff! Yes, it is addictive! My DIL’s Mom makes the best ever. Is like yours except I’m thinking she puts chopped hard-boiled eggs in hers! It is sooo good. Yum.
Got three more cookbooks for relatives. They are loving you!!
I’ve been looking at this recipe since you posted it. I just wasn’t sure about it and I wasn’t sure my Chicago hubbie would even try it. I made it…..this northern transplanted to the south family is in LOVE!!! So good!!! I told my hubbie it tastes like summer in your mouth. I didn’t tell him about the added bacon grease….shhh. Thanks for another great recipe.
I make a cornbread salad that is layered. I have to take it to every church dinner or they get upset with me.lol Here is my recipe:
a pan of cornbread (use favorite recipe with one 4 oz, can of diced green chilies stirred into batter and baked as usual.) crumbled
2 cans pinto beans (drained)
2 cans sweet golden whole kernel corn (drained)
10 slices bacon cooked crisp (crumbled)
3 med. sized tomatoes ( chopped)
1 med. sized onion (chopped)
1 small green pepper (chopped)
a few black olives (chopped) optional
8 oz. bag shredded cheddar cheese, I use double this
1 pkg. dry ranch dressing mix
1 cup mayo
1 cup sour cream
Combine dressing mix, sour cream, and mayo and mix well.
Combine your chopped veggies in a bowl and set aside.
to assemble: layer one half of cornbread ,one half pinto beans, one half of the chopped veggies, one half of the bacon, one half of the cheese, one half of the dressing, one half of the corn. Repeat using all the ingredients. Chill.Can be made a day ahead. Actually is better if made ahead of time.
Christy,
I just joined this page yesterday and absolutely love it…I just had to add, when I make this recipe, discovered a little over a year ago and made frequently, I add pinto beans, kidney beans, cheddar cheese and of course onion (prefer red). just had to share, love your post!
The wonderful hard working guys and gals of our car care ministry meet tomorrow night and I’m taking this to add to their dinner. I guess I’m using them as guinea pigs but it’s cornbread and bacon, how can it be bad ?! We are United Methodists, there must be food !!
I consider cornbread to be one of the major food groups. Definitely making this soon!
I just finished making this for Labor Day festivities. I was very wary of making it, but I was convinced that with all the reviews of people who had tried it, loved it. So I did. Well, let me join in–in singing the praises of this salad. It is truly delicious. I did not use Mayo/Ranch combo as Christy posted. I used 16 oz. of Ranch with Bacon (more Bacon!!) I’m thinking next time I’ll use Ro-Tel (green chilies and tomatoes), drain it off for a bit more kick. But frankly it’s perfect as is. Your not really ‘aware’ your eating cornbread, it blends so well and it is like a vegtable salad with the texture coming from the cornbread. I would like to suggest that if you are able, to consider using a fresh/crisp canned corn. Perhaps even frozen. The crispness of the corn is wonderful– you won’t go wrong if you don’t have it, just a suggestion. And!! If you can, make the whole batch of bacon plus any extra you find as that is just yumm-o!
I am so glad to hear that you tried it and liked it!!!
Oh gf..how I’m LOVING your site!!! You took me back in time reading about your family reunion. Stay true.
Oh and cornbread salad will be made for our women’s ministry meeting!
A small family restaurant by the name of “Grandma Peaches” (definitely located in the south – where else?) made this as a standard on Sundays. Lines formed out the door. It’s been 12-15 years or more since I stood in that line and tasted this wonderful cornbread salad, Thanks for the memories, Christy! Definitely using my bacon grease in this!!!!
Oh wow, where is this restaurant at Sheila? I hope you like the recipe!!
I also make cornbread salad and it is always a big hit…I take it to every church dinner and never have to worry about bringing any home…Mine is layered with the cornbread at the bottom and then a can of corn and pinto beans, drained very well. Then I put green onions next. Green pepper goes next with grape tomatoes cut in half to follow that. I mix my mayo with sour cream and a package of Hidden Valley Ranch mix and spread over the previous ingrediants. Then it is put into the refrigerator over night or until well chilled..Befor I serve it I sprinkle with mild Cheddar Cheese and the bacon (real) bits….A real Hit.
YES!! This is one of my most favorite ‘new’ recipes! And I am no quitter either
;-}…fortunately for me, my hubby isn’t wild about this so I get to eat most of it myself. YES again! I do add black beans to mine…you might want to try that sometime. Absolutely wonderful and I love that it keeps up to a week…if it doesn’t get eaten sooner. FYI – I am the head of our Operation Christmas Child program at church – I’ve been previewing the videos and was just so tickled to see you in one of them. God bless you richly Dear for giving yourself away in so many ways.
Christy, my recipe is similar to Wanda P.’s. I had it at a potluck and wanted to just eat that! I use a large clear dish and layer: jalapeno cornbread (1 pkg) baked & crumbled, 2 cans Bush’s Chili Beans drained, 2 cans whole kernal corn drained, chopped green peppers and green onions, Spread with dressing of sour cream, mayo. & 1 pkg. ranch dressing mix. Sprinkle on top of dressing: grated cheese, crumbled bacon, chopped tomatoes. The hardest thing about it is chopping the veggies, so I have cheated and bought them already chopped in Publix. It is best made the day before so the flavors can mix. I have also been in trouble for NOT bringing it to a family potluck.
Cornbread salad? Never had it before until just last week. One of my coworker brought to work. I tried it and it was delicious. It will be on my list to make for gathering. I’m glad to have found it here. By the way, i collect recipes. I just haven’t tried all of them…lol
I’ve not seen anyone mention it but I’ve always added chopped cucumbers to mine. Makes everything seem fresh from the garden.