Cornbread Salad Recipe
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What do you get when you combine garden-fresh veggies, crispy crumbled bacon, homemade cornbread, and ranch dressing? This amazing crowd-pleasing Southern cornbread salad.
Cornbread salad is a wonderful old-fashioned Southern recipe that you need in your life! Thanks to follower, Linda Wood for sharing her amazing recipe with me. It’s kind of in the same family as potato salad and definitely something you’d expect to find at a family reunion, potluck, or barbecue. Featuring garden-fresh vegetables, crispy bacon, homemade cornbread, and a mix of ranch dressing and mayo, I encourage everyone to make this cold and creamy salad this summer.
Now, one of the key ingredients of this salad is cornbread. While you can simply use a package of cornbread mix, here is my recipe for hot water cornbread and my dixie cornbread recipe if you’re feeling traditional.
Recipe Ingredients
- Onion
- Corn
- Mayo
- Tomatoes
- Bell pepper
- Dry ranch dressing mix (optional)
- 1 pan crumbled cornbread
- Crisp fried bacon
Helpful Kitchen Tools
How to Make Cornbread Salad Recipe Step By Step
Pour the ranch dressing mix into a 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 else or if you just love the taste of ranch, do what I’m doing here.
Then stir it up.
Dice up your tomato, onion, bell pepper, and drain your can of corn.
Dump all that in a big bowl.
Crumble up your cornbread and dump that on top of the veggies.
Add in your crumbled bacon.
Stir well.
Add in the salad dressing mix. We went a little crazy with the mayo this time because my son likes that extra mayo, but feel free to keep it at 2 cups if you don’t want as much mayonaise.
Stir that up really good until well coated. Now, cornbread salad is even better when made ahead of time, so cover your dish and refrigerate for several hours or until chilled well.
Garnish with beautiful sliced red tomatoes and serve cold.
DELICIOUS
Storage
This salad will last up to four days in an airtight container in the fridge. However, the cornbread does start to get mushy after only one day, so if this isn’t your style it’s best to avoid leftovers. Like most salads, you shouldn’t freeze cornbread salad.
Recipe Notes
- This recipe is great for using up leftover cornbread. Cut the recipe in half to make a smaller portion if you like as well.
- The secret ingredient in my easy cornbread salad recipe is bacon grease! If you saved any bacon grease from your bacon, add one teaspoon to your salad dressing, 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! It totally adds an extra KAPOW of flavor.
- One of the best things about this salad is that it’s so easily customizable. First, use whatever vegetables you have on hand. Then, don’t be afraid to add drained pinto beans, shredded cheddar cheese, diced pickles, black olives, or even jalapenos if you prefer a kick! You can even top with a sprinkle of green onion if you have some handy.
- For the best flavor, I recommend making this salad between one and six hours before serving.
Recipe FAQs
What goes well with cornbread salad?
Serve your salad alongside other popular Southern mains like fried chicken, pork chops, or slow-roasted beef brisket .
You may also enjoy these cornbread recipes:
Mexican Cornbread Recipe by Mama
Keto Cornbread Recipe Southern Plate
Peaches and Cream Cornbread with Maple Sausage
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 tomato
- 15 ounce can whole kernel corn drained
- 1 pound bacon cooked until crisp and crumbled
- 2-3 cups mayonnaise I used two
- 1 oz Package ranch dressing mix
Instructions
- Bake cornbread. Once cool, crumble and place in a large bowl. Add in onions, bell pepper, diced tomatoes, corn, and bacon. Stir until well combined.1 pan cornbread, 1 cup diced onions, 1 bell pepper, 1 cup diced tomato, 15 ounce can whole kernel corn, 1 pound bacon
- In a separate bowl, place mayo and ranch mix (if using). Stir until well blended. Skip this step if just using plain mayo.2-3 cups mayonnaise
- Add mayonnaise dressing mixture to salad and stir until fully mixed. Cover and refrigerate at least two hours before serving. ENJOY!
Notes
Nutrition
I’m happier than a bird with a french fry!
~Unknown, but an awfully good way to feel!
Yes can I cut recipe in half its just my husband and I
Sure can, I hope you love it!
Pamela, I usually layer my cornbread salad and for added crunch, I add a layer of chopped celery. I also only make half a recipe and I used the small cans of veggies. The longer it sits, the better it tastes.
This is one of the recipes I always take to family reunions, I’m not allowed in the door without it! I have two large clear glass lasagna pans that are allocated for this purpose. I layer mine and pour the dressing over the top and then add plenty of chopped tomatoes from the garden on top. I see Linda said you can add pinto beans. No, no no! This is Southern after all, so I use black-eyed peas.
Sounds like you have some smart family :). Thanks so much for letting me know how much y’all love this recipe, truly warms my heart!
I made this after church
today for my granddaughter And her hubbie. It was a big hit. Like you being from the south I used black eyed peas. Also skipped the baccon grease I had used it in my bread
Thank you. Mary
Wonderful to hear! Thank you for letting me know 🙂
My mother made this when I was a child. About 85 years ago – I loved it – this recipe is as near to hers as any I ever saw – I lost my recipe and am glad to get this. I usually added about 1 tsp of yellow mustard to the mayo trying to recover the taste I remembered. Mustard made it good but still not quite what I remember from long ago. I intend to make this tonight. And again tomorrow and the next day, more than likely. I love it. Thank you for it.
The first time I ate this was at a little café in Pleasant View, Tn. The owner served it on a Friday catfish night. I asked for the recipe and she wouldn’t give it to me. So, I looked it up on the internet. We take this to church and family functions to rave reviews. In fact, tomorrow is 55+ day and we’ll be bringing it. Thanks for the words and recipes. God bless.
It is a favorite of ours too Larry, I am so glad you like it!!! I hope you have a wonderful day and blessings to you as well.
I love love love your writing style! & I can’t wait to try this! Can’t believe I’m a born & bred died in the wool Southerner & I’ve never eaten this. Makes me feel a little ashamed.
PS. I forgive you for the mayo thing.
PPS. Blue Plate Mayo ONLY.
I love cornbread salad but I thought this was too salty with the ranch dressing mix. Much better with just mayo.
I am glad you were able to adjust it to suit your tastes 🙂 Everyone always has such a varied definition of salty that it can sometimes be a challenge.
my youngest girl makes this and I swear I could just make a meal off of this and a glass of tea. She made it for our last family potluck and I liked to have done that but I couldn’t slight the other girls…
May God bless your little socks off!
Grace and Peace,
mama jane