Description
There's nothing more southern than this easy cornbread salad. It has layers of sweet cornbread, crunchy vegetables, creamy dressing, and salty bacon.
Ingredients
Units
Scale
- 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
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red onion
- 4 ounces cheddar cheese
- 6 slices bacon, cooked crisp and chopped
- 1/4 cup sliced green onion
Instructions
- Layer 1/3 of the cornbread on the bottom of a large salad bowl.
- Add 3/4 of the peas on top of the cornbread.
- Place 3/4 of the tomatoes on top of the peas.
- Pour 1/2 of the Ranch dressing over the layer of tomatoes.
- Layer another 1/3 of the cornbread crumbles over the dressing.
- Add 3/4 of the corn over the cornbread.
- Place 3/4 of the bell peppers over the corn.
- Top the bell pepper layer with 3/4 of the red onion.
- Pour the last 1/2 of the Ranch dressing over the onion
- Layer the last 1/3 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
Buy Now → 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.
