There's nothing more southern than this easy cornbread salad. It has delicious layers of sweet cornbread, crunchy vegetables, creamy dressing, and salty bacon. A true recipe for success you can't mess up, no matter how hard you try!
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The origin of the cornbread salad is deeply rooted in the southern states. It's most memorable for showing up at family reunions, picnics, and potlucks because of its versatility of ingredients, convenience to make ahead, and ease of transport.
More Dishes from Louisiana Woman's Recipe Box
Here are a few classic recipes from the South, much like this easy cornbread salad recipe:
The Plain Potato Salad has nothing fancy or extra in it to mask or detract from the taste of the food it accompanies. It's plain, but features the distinct flavor of the potatoes, eggs, and dressing... and we like it that way!
A Pea Salad, The Forgotten Side Dish, is a typical Southern dish known for its simple, no-fuss preparation that sometimes gets overlooked. This recipe features a light, creamy dressing tossed with crispy peas, fresh mushrooms, bacon, and pepper-jack chees. It makes the Pea Salad worth rediscovering.
Ingredients
The ingredients for this old-fashioned cornbread salad are incredibly simple, and you most certainly may substitute or add your favorites. It's the perfect dish for an everyday meal or any special occasion.
- cornbread - baked golden brown, homemade cornbread or from a box mix; leftover cornbread is better to stand up to the tasty Ranch dressing
- black-eyed peas - canned peas are easy to use in this salad
- whole kernel corn - another canned product to add to this perfect side dish
- Ranch dressing - jazzing up a jarred or dry salad dressing mix will add more flavor
- grape or cherry tomatoes - a refreshing burst and bright colored fruit
- green bell pepper and red bell pepper - the mixture is colorful and adds fresh crispness to the salad
- red onion - this colorful, crispy, and spicy onion is perfect for salads
- cheddar cheese - shredded cheese, sharp adds more taste
- bacon - cooked crisp and chopped for taste and garnish on top of the salad
- green onion - the tops of the young green onion are tender and flavorful
Refer to the recipe card below for ingredient quantities.
Instructions
Making this layered salad in a glass dish allows you to see the beautiful colors, enticing the taste buds.
- Layer ⅓ of the crumble cornbread on the bottom of a large salad bowl.
- Add ¾ of the peas on top of the cornbread.
- Place ¾ of the tomatoes on top of the peas.
- Pour ½ of the Ranch dressing over the layer of tomatoes.
- Layer another ⅓ of the cornbread crumbles over the dressing.
- Add ¾ of the corn over the cornbread.
- Place ¾ of the bell peppers evenly over the corn.
- Sprinkle the bell pepper layer with ¾ of the red onion.
- Pour the other ½ of the Ranch dressing over the onion
- Layer the last ⅓ of the cornbread crumbles over the ranch dressing.
- Sprinkle the remaining peas, tomatoes, corn kernels, peppers, and onions over the cornbread.
- Sprinkle the salad with cheese, bacon crumbles, and green onions.
- Cover with plastic wrap and chill for at least 2 hours, and serve.
HINT: You can mix the vegetables together in a bowl, then spread them between the cornbread and Ranch dressing layers. It will still be beautiful and taste the same.
Substitutions
Transform this Southern salad into a Mexican-inspired dish or let your imagination run wild to create it into your favorite cuisine.
- Use pinto beans or black beans instead of black-eyed peas.
- Mexican cornbread, as opposed to regular cornbread, adds a spicy flavor to this dish.
- Substitute pepperjack cheese for the cheddar cheese for a peppery kick.
- Add other salad ingredients, such as pickled okra, sunflower seeds or nuts, dried cranberries, and broccoli.
Equipment
Assemble the salad in a glass container, such as a glass trifle bowl, for an appealing appearance, or in any large serving bowl; it doesn't have to be glass.
Storage
Store in an airtight container in the fridge. Suitable for 2-3 days.
Top Tip
To prevent the bread from becoming too soggy, prepare the salad only a few hours in advance, allowing it to chill in the refrigerator before serving. Alternatively, chill the ingredients separately and assemble the salad just before serving.
FAQ
A cornbread salad is a Southern dish featuring layers of baked and crumbled cornbread, fresh veggies, Ranch dressing, and cheddar cheese as a topping.
Yes, it does look good in a glass-footed trifle dish, but any large glass bowl will showcase its beautiful, colored layers.
Yes, for a smaller version, make cornbread salad in a small or medium bowl, especially when using leftover cornbread and any vegetables you have on hand. Alternatively, you can make individual servings in small glass dessert cups.
Related
More recipes using the ingredient of cornbread:
Pairing
What to serve with cornbread salad? Try these:
Print
Easy Layered Southern Cornbread Salad
There's nothing more southern than this easy cornbread salad. It has layers of sweet cornbread, crunchy vegetables, creamy dressing, and salty bacon.
- Total Time: 20 minutes
- Yield: 12 servings 1x
Ingredients
- 4 cups cooked and crumbled cornbread
- 1 can black-eyed peas
- 1 can whole kernel corn
- 16 ounces or 2 cups Ranch dressing
- 5 ounces grape tomatoes, sliced in half
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red onion
- 4 ounces cheddar cheese
- 6 slices bacon, cooked crisp and chopped
- ¼ cup sliced green onion
Instructions
- Layer ⅓ of the cornbread on the bottom of a large salad bowl.
- Add ¾ of the peas on top of the cornbread.
- Place ¾ of the tomatoes on top of the peas.
- Pour ½ of the Ranch dressing over the layer of tomatoes.
- Layer another ⅓ of the cornbread crumbles over the dressing.
- Add ¾ of the corn over the cornbread.
- Place ¾ of the bell peppers over the corn.
- Top the bell pepper layer with ¾ of the red onion.
- Pour the last ½ of the Ranch dressing over the onion
- Layer the last ⅓ of the cornbread crumbles over the ranch dressing.
- Sprinkle the remaining peas, corn, tomatoes, bell pepper, and red onion over the cornbread.
- Top the salad with cheese, bacon, and green onions.
- Chill for at least 2 hours and serve.
Equipment
Notes
- Enhance the Ranch dressing with additional seasonings and herbs for optimal flavor.
- You can mix the vegetables together in a bowl, then spread them between the cornbread and the Ranch dressing layers. It will still be beautiful and taste the same.
- To prevent the bread from becoming too soggy, prepare the salad only a few hours in advance, allowing it to chill in the refrigerator before serving.
- Or, chill the ingredients individually and assemble the salad just before serving.
- Prep Time: 20 minutes
- Category: Salad
- Cuisine: American
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