Dinner

Cornbread Salad with Bacon and Ranch Dressing Recipe

ByMariam Harutyunyan January 4, 2026January 4, 2026

Introduction

Cornbread salad is a colorful, hearty dish that combines creamy dressing with fresh vegetables and savory bacon. Perfect for potlucks or as a side, it offers a delightful mix of textures and flavors that everyone will enjoy.

A tall, clear glass trifle bowl sits on a white marbled surface, filled with seven distinct layers from bottom to top: the first layer is golden cornbread chunks with a crumbly texture, followed by a layer of light brown beans, then a bright orange-red chopped bell pepper layer, next a vibrant yellow corn layer, a layer of halved red cherry tomatoes, topped with creamy white dressing drizzles, shredded orange cheddar cheese, crispy brown bacon bits, and chopped fresh green onions. The bowl stands on a clear pedestal base with a soft pink cloth with white stripes placed casually to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. cornbread mix
1 cup sour cream (or Greek yogurt)

1 cup mayonnaise
Juice of 1 lime

1 packet ranch seasoning (or 1 oz homemade ranch seasoning)
2 cans pinto beans (15 oz. each, rinsed and drained)

2 bell peppers (any color, diced)
2 cans corn (15 oz. each)
1 pint grape tomatoes (halved)

1 lb. bacon (cooked, use turkey bacon for a lighter option)
3 cups shredded cheddar cheese
5 green onions (chopped)

Instructions

Step 1: Prepare the cornbread mix according to the package directions. Once baked and cooled, cut the cornbread into 1-inch cubes.
Step 2: In a bowl, whisk together the sour cream, mayonnaise, lime juice, and ranch seasoning until smooth and well combined.
Step 3: In a large glass bowl or dish, start layering half of the cornbread cubes, pinto beans, diced bell peppers, corn, grape tomatoes, bacon crumbles, shredded cheddar cheese, and chopped green onions.

Step 4: Repeat the layers once more. Pour all of the ranch dressing mixture evenly between the tomato and bacon layers.
Step 5: Cover and chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld.

Tips & Variations

For a lighter version, substitute turkey bacon and Greek yogurt for the mayonnaise and sour cream.

Add chopped jalapeños or a dash of hot sauce if you like a little spice.
Use fresh corn instead of canned for a sweeter, crunchier texture when in season.
If you prefer a vegetarian option, omit the bacon and consider adding black beans or avocado cubes.

Storage

Keep the cornbread salad covered in the refrigerator and consume within 3 days for best freshness. Stir gently before serving, as the dressing may settle. For reheating, this salad is best enjoyed chilled, so avoid microwaving.

How to Serve

A clear glass bowl holds a layered dish with multiple colorful layers visible from the top and the scoop on a wooden spoon. The bottom layer appears light beige, likely a cornbread or similar base. Above this, there is a mix of beans and corn kernels in yellow and brown, followed by bright red pieces that look like chopped tomatoes or peppers. On top of this is a creamy white layer, probably sour cream or a dressing, then a layer of shredded orange cheddar cheese. The dish is topped with crispy bacon bits and finely chopped green onions scattered over the surface. The bowl sits on a white marbled surface with a pink cloth nearby, and a woman's hand holds the wooden spoon with a scoop of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make corn bread salad ahead of time?

Yes, it tastes even better after resting for a few hours or overnight, as the flavors blend beautifully. Just be sure to store it covered in the refrigerator.

What can I use instead of ranch seasoning?

You can replace ranch seasoning with a homemade mix of dried herbs like dill, parsley, garlic powder, onion powder, and a pinch of salt and pepper. This allows you to control the flavor and avoid preservatives.