Cornbread Salad Recipe
As an Amazon Associate I earn from qualifying purchases.
What do you get when you combine garden-fresh veggies, crispy crumbled bacon, homemade cornbread, and ranch dressing? This amazing crowd-pleasing Southern cornbread salad.
Cornbread salad is a wonderful old-fashioned Southern recipe that you need in your life! Thanks to follower, Linda Wood for sharing her amazing recipe with me. It’s kind of in the same family as potato salad and definitely something you’d expect to find at a family reunion, potluck, or barbecue. Featuring garden-fresh vegetables, crispy bacon, homemade cornbread, and a mix of ranch dressing and mayo, I encourage everyone to make this cold and creamy salad this summer.
Now, one of the key ingredients of this salad is cornbread. While you can simply use a package of cornbread mix, here is my recipe for hot water cornbread and my dixie cornbread recipe if you’re feeling traditional.
Recipe Ingredients
- Onion
- Corn
- Mayo
- Tomatoes
- Bell pepper
- Dry ranch dressing mix (optional)
- 1 pan crumbled cornbread
- Crisp fried bacon
Helpful Kitchen Tools
How to Make Cornbread Salad Recipe Step By Step
Pour the ranch dressing mix into a bowl with mayo.
You can skip this step if you just really like mayo. But if you’re like me and want a little something else or if you just love the taste of ranch, do what I’m doing here.
Then stir it up.
Dice up your tomato, onion, bell pepper, and drain your can of corn.
Dump all that in a big bowl.
Crumble up your cornbread and dump that on top of the veggies.
Add in your crumbled bacon.
Stir well.
Add in the salad dressing mix. We went a little crazy with the mayo this time because my son likes that extra mayo, but feel free to keep it at 2 cups if you don’t want as much mayonaise.
Stir that up really good until well coated. Now, cornbread salad is even better when made ahead of time, so cover your dish and refrigerate for several hours or until chilled well.
Garnish with beautiful sliced red tomatoes and serve cold.
DELICIOUS
Storage
This salad will last up to four days in an airtight container in the fridge. However, the cornbread does start to get mushy after only one day, so if this isn’t your style it’s best to avoid leftovers. Like most salads, you shouldn’t freeze cornbread salad.
Recipe Notes
- This recipe is great for using up leftover cornbread. Cut the recipe in half to make a smaller portion if you like as well.
- The secret ingredient in my easy cornbread salad recipe is bacon grease! If you saved any bacon grease from your bacon, add one teaspoon to your salad dressing, but don’t tell anyone because they’ll react as if you’d told them you didn’t like mayonnaise! I’m not going to put this in the recipe so only the folks who read this part of the post will know this little secret ingredient! It totally adds an extra KAPOW of flavor.
- One of the best things about this salad is that it’s so easily customizable. First, use whatever vegetables you have on hand. Then, don’t be afraid to add drained pinto beans, shredded cheddar cheese, diced pickles, black olives, or even jalapenos if you prefer a kick! You can even top with a sprinkle of green onion if you have some handy.
- For the best flavor, I recommend making this salad between one and six hours before serving.
Recipe FAQs
What goes well with cornbread salad?
Serve your salad alongside other popular Southern mains like fried chicken, pork chops, or slow-roasted beef brisket .
You may also enjoy these cornbread recipes:
Mexican Cornbread Recipe by Mama
Keto Cornbread Recipe Southern Plate
Peaches and Cream Cornbread with Maple Sausage
Ingredients
- 1 pan cornbread see recipe here or use a package of cornbread mix
- 1 cup diced onions
- 1 bell pepper seeded and diced
- 1 cup diced tomato
- 15 ounce can whole kernel corn drained
- 1 pound bacon cooked until crisp and crumbled
- 2-3 cups mayonnaise I used two
- 1 oz Package ranch dressing mix
Instructions
- Bake cornbread. Once cool, crumble and place in a large bowl. Add in onions, bell pepper, diced tomatoes, corn, and bacon. Stir until well combined.1 pan cornbread, 1 cup diced onions, 1 bell pepper, 1 cup diced tomato, 15 ounce can whole kernel corn, 1 pound bacon
- In a separate bowl, place mayo and ranch mix (if using). Stir until well blended. Skip this step if just using plain mayo.2-3 cups mayonnaise
- Add mayonnaise dressing mixture to salad and stir until fully mixed. Cover and refrigerate at least two hours before serving. ENJOY!
Notes
Nutrition
I’m happier than a bird with a french fry!
~Unknown, but an awfully good way to feel!
I love cornbread salad. I use the Jiffy Cornbread mix for this since it is a little sweet. I know…blasphemy for a southern cook…right? You can also add in a little sugar and sweet pickle cubes and some pickle juice to make it even better. Now I wish I had a bowl full and a spoon. Oh…and went to one family reunion in June and another in July. Love seeing those we don’t get to see very often. I find that my grown kids and my cousins’ grown kids don’t ever care to come. I’m wondering if our reunions will die out after our generation. Makes me sad. 🙁
First, I am a mayonnaise gal, got converted years ago by a wonderful mother-in-law who would hear of nothing else. she also taught me how to make a sandwich “correctly” but thats another story.
Never had Cornbread Salad (growing up in Kansas I dont think I ever even ate cornbread, of course, I am in Texas now) till I went to a good old church social and there it sat in a HUGE bowl with a spoon on either side. Never being a timid sort, I took a nice size serving..WOW I’m a believer. Never did make it to the dessert table, just back to the great big ole bowl of cornbread salad. I have to tell you that the lady who made it, gave me the “receipt” and told me that if it wasn’t against my religion, I should add some of the warm bacon grease to the mayonnaise. Bless her heart, she never assumed that anyone would use pre fried bacon from the “market”, which in this part of the country is bound to get you talked about( she buys that pre fried bacon ya know, her poor kids”) So glad to see it here and blessings on the lady who shared her recipe
I have made this in a similar fashion but my dresssing is ranch dressing and sour cream–no mayonnaise. I like to add kidney beans.
Yes Bill Castine you are right on the Dukes! No better mayo ever for us mayo lovers!!
Thanks, Christy, for this recipe. I happen to have all of the ingredients (even leftover cornbread) on hand and will make this for dinner tonight! And I even have a Friendship bowl just like yours to serve it in!
I am also planning to make your Cheesecake Bar when some friends come over Friday night. I’ve been waiting for just the right occasion to make all of these toppings and this will be just perfect!
I was up at 4 AM baking cornbread?????? Now I know why……..
A friend of ours made this once. She just used finally chopped bell pepper, green onions, MAYO and cornbread. Just THAT is good eating!!!! I am going to try this your way!!! Thank you for MAKING ME HUNGRY!!!