Easy Cornbread Salad Recipe

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!

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Southern Layered Cornbread Salad

This easy cornbread salad recipe combines the traditional flavors of cornbread with fresh vegetables and a creamy dressing. Packed with colorful veggies, beans, cheese, and sweet cornbread, the word “salad” honestly doesn’t do it justice. 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 sweet 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.

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 adds the perfect texture and flavor to the salad. I prefer oven baked bacon.
• 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.

• 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 bacon in the oven for easy cleanup and a crispy finish. Want to keep it vegetarian? Just leave the bacon out and add a little extra veggies or beans to make up for it.
• Layering: Layer in a large glass bowl or trifle bowl for best results.
• Make ahead: This salad is best the day you assemble it. The cornbread soaks up moisture and gets mushy if it sits too long, so serve it the same day. It still needs about 30 minutes to chill first so the flavors settle.

More Salad Recipes

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