Description
Cornbread Salad is a delicious, layered dish combining savory cornbread cubes with fresh vegetables, creamy dressing, and crispy bacon. Perfect for potlucks or family gatherings, this hearty salad balances textures and flavors in every bite.
Ingredients
Scale
For the Cornbread
- 16 oz. cornbread mix
For the Dressing
- 1 cup sour cream (or Greek yogurt)
- 1 cup mayonnaise
- Juice of 1 lime
- 1 packet ranch seasoning (or 1 oz homemade ranch seasoning)
For the Salad
- 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
- Bake the Cornbread: Prepare the cornbread mix according to the package directions, bake until golden and cooked through. Let it cool completely, then slice into 1-inch cubes to use in the salad.
- Whisk the Dressing: In a bowl, combine sour cream, mayonnaise, fresh lime juice, and ranch seasoning. Whisk thoroughly until the dressing is smooth and well blended.
- Assemble the Salad: In a large glass bowl or serving dish, create layers starting with half of the cornbread cubes, followed by half the pinto beans, diced bell peppers, canned corn, grape tomatoes, bacon crumbles, shredded cheddar cheese, and chopped green onions.
- Repeat Layers: Repeat the layering process once more, but when layering between tomatoes and bacon, spread all the ranch dressing evenly to add moisture and flavor throughout the salad.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld and the salad to cool. Serve chilled as a hearty side dish or a flavorful main for gatherings.
Notes
- Use turkey bacon as a lower-fat alternative to regular bacon.
- For a lighter option, substitute Greek yogurt for sour cream.
- Make your own ranch seasoning at home for a fresher taste without preservatives.
- Ensure cornbread is fully cooled before cubing to maintain texture.
- This salad is best served chilled and can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: cornbread salad, layered salad, cornbread, pinto beans, bacon salad, ranch dressing salad, potluck recipe, easy summer salad
