This cornbread salad recipe has flavorful layers of crumbled cornbread, veggies, bacon, cheese and a delicious salsa ranch dressing. It’s a classic Southern dish that is the perfect way to spice up a potluck!

Dishes with corn are versatile and enjoyed by all! Try this corn and tomato salad, Mexican street corn or simply make microwave corn on the cob!

layered cornbread salad in a glass bowl

This post may contain affiliate links. Read disclosure policy.

Southern Layered Cornbread Salad

This easy cornbread salad recipe combines the traditional flavors of cornbread with fresh vegetables and a creamy dressing. I put a Southwest spin on mine by adding bell peppers, corn and black beans.

The result was a delightful and refreshing side that is a favorite recipe to bring to a BBQ.

It starts with a layer of crumbled cornbread, then another layer of lettuce, tomatoes, black beans, corn, ranch dressing, bacon, green onions and cheese. Easy layered salads like this and traditional seven layer salad are all kinds of yummy flavors and textures!

Recipe Ingredients

This layered cornbread salad is fresh, bright, and flavorful! It’s the perfect dish for your next potluck.

Cornbread salad ingredients in a glass bowl.

Find the full recipe with measurements below.

  • Cornbread: The sweetness of the cornbread provides the perfect backdrop for all of the other flavors. You could also use cornbread croutons.
  • Romaine lettuce: The leafy green gives the salad the ideal crunch.
  • Cherry tomatoes: A pop of freshness added to every bite.
  • Black beans: Giving the salad a necessary dose of earthiness and antioxidants.
  • Corn: Just a little bit more sweetness never hurt anyone.
  • Bacon: The crispiness and saltiness of bacon add the perfect texture and flavor to the salad.
  • Green onions: Can you really have bacon and cheddar without green onions?
  • Cheddar Cheese: The creamy element that rounds out the flavors.
  • Dressing: A homemade dressing of buttermilk ranch, sour cream, mayo, and salsa brings all the ingredients and flavors into one harmonious dish.

Cornbread for Salad

For convenience, you can use premade cornbread from the store, or use a box mix such as Jiffy Mix to make it easier.

If I have the time, I love to make homemade sweet cornbread or a batch of cornbread muffins so that I can freeze any leftovers for a quick snack. For a little more spice you could use this Mexican cornbread or even this cast iron skillet cornbread.

How to Make Cornbread Salad

Four simple steps to a stunning salad, packed with flavor and lots good food.

Pouring dressing on top of cornbread salad.
  • Bake the cornbread. Once you have baked cornbread (either packaged, homemade, or store-bought), cut it into cubes.
  • Make the dressing. Stir together the ranch dressing mix, sour cream, mayo, and salsa.
  • Layer the salad. In a large serving bowl, layer half of cornbread, romaine, tomatoes, black beans, corn, bacon, green onions, and cheddar. Drizzle with dressing, and repeat with remaining ingredients.
  • Chill. Cover and let sit in the refrigerator at least 30 minutes.

Tips and Substitutions

  • Dressing: Plain ranch dressing also tastes delicious on top of this dish.
  • Mexican cornbread: To add a little spice and more Mexican flare, make a batch of Mexican cornbread.
  • Grilled corn: Instead of canned corn, try adding grilled corn for a charred and delicious flavor. My street corn salad could be used, too, for extra flavor.
  • Spice: If you like a little heat, mix in some chopped jalapeños or use hot salsa for the dressing.
  • Bacon: I love to cook my bacon in the oven for easy cleanup and a perfectly crispy exterior.
  • Layering: Layer in a large glass bowl or trifle bowl for best results.
  • Let chill: Make sure to chill the salad in the fridge for at least 30 minutes before serving, to allow the flavors to set.
Cornbread salad in a glass bowl.

More Salad Recipes

cornbread salad

Southwest Cornbread Salad

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12
This southwest cornbread salad is a classic Southern potluck dish with flavorful layers of crumbled cornbread, veggies, bacon, cheese and a delicious salsa ranch dressing.
Print Pin This! Rate

Ingredients 

  • 1 (6-ounce) package cornbread mix , can also use homemade or buy premade
  • 1 (1-ounce) package Buttermilk Ranch Salad Dressing Mix
  • 1 cup sour cream
  • 1 cup mayo
  • 1-2 cups salsa
  • 1 head romaine lettuce , shredded
  • 1 pint cherry tomatoes , sliced
  • 1 (15-ounce) can black beans , rinsed and drained
  • 1 (15-ounce) can whole kernel corn , drained
  • 6 slices bacon , cooked and crumbled
  • 4 green onions , chopped
  • 1-2 cups shredded cheddar cheese

Instructions

  • Bake cornbread according to package directions. Let cool and cut into 1/2-inch cubes.
  • In a medium bowl, , stir together ranch dressing mix, sour cream, and mayonnaise. Add salsa and stir. Cover until ready to assemble.
  • In a large bowl, layer using half of all ingredients: cornbread, romaine, tomato, beans, corn, bacon, green onions, and cheddar. Drizzle over some of the dressing. Repeat the layering process with the remaining ingredients.
  • Chill the salad in the fridge at least 30 minutes before serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cornbread: I love using this sweet cornbread recipe when making this salad. For a spicy twist, try this easy Mexican cornbread. 
Dressing: Plain ranch dressing also tastes delicious on this dish. 
Storage: This salad tastes best the first day of assembling. The cornbread tends to get a little moist (and sometimes mushy) after being in the fridge for an extended period of time, so I’d recommend serving it the same day as preparing for best results. 

Nutrition

Calories: 412kcal, Carbohydrates: 31g, Protein: 11g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 0.05g, Cholesterol: 36mg, Sodium: 761mg, Potassium: 521mg, Fiber: 6g, Sugar: 6g, Vitamin A: 5129IU, Vitamin C: 13mg, Calcium: 137mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What is cornbread salad?

When you think of cornbread you may not think immediately of salad but this cornbread salad is both! Packed with colorful veggies, beans, cheese, sweet cornbread and a creamy ranch dressing the word salad doesn’t do it justice!

Can you make cornbread salad a day ahead?

This salad tastes best the first day of assembling. The cornbread tends to get a little moist (and sometimes mushy) after being in the fridge for an extended period of time, so I’d recommend serving it the same day as preparing for best results. 

It does need to chill in the fridge for about 30 minutes prior to serving to allow the flavors to settle, but this isn’t long enough for the cornbread to lose it’s shape or sturdiness.

Can you omit the bacon in this salad to make vegetarian?

Yes, you can definitely leave out the bacon to make it vegetarian. You could add more vegetables or beans if desired.

What goes well with cornbread salad?

Whether you are serving it on game day or as a side, popular southern-style dishes like slow cooker ribs, slow cooker BBQ Brisket sandwiches or baked pork chops all go well with this dish!

Recipe contributed by Leigh Anne from Your Homebased Mom for I Heart Naptime.