Delicious Cornbread Salad Recipe
A savory, layered Cornbread Salad with fresh vegetables, cheese, and a creamy dressing—a perfect side for any meal.
Ingredients
- 1 batch of cornbread (homemade or store-bought)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch dressing mix
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned, drained)
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, finely chopped
- 4 slices cooked bacon, crumbled (optional)
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Bake the cornbread: If making homemade cornbread, bake according to your recipe and allow it to cool completely.
- Prepare the dressing: In a bowl, mix mayonnaise, sour cream, and ranch dressing mix until smooth.
- Crumble the cornbread: Once cooled, crumble the cornbread into bite-sized pieces.
- Layer the salad: In a large glass bowl, layer half of the cornbread, followed by tomatoes, corn, bell pepper, red onion, and shredded cheese. Repeat the layers.
- Add dressing and toppings: Spread the creamy dressing over the top layer, ensuring it covers the entire surface. Sprinkle crumbled bacon and green onions on top for garnish.
- Chill and serve: Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to blend.
Notes
- For a healthier version, use Greek yogurt instead of sour cream.
- The salad is best consumed within 24 hours to keep the cornbread from getting soggy.