Go Back
southern-cornbread-salad_feature

Southern Cornbread Salad Recipe - The Ultimate Layered Southern Classic

This Southern Cornbread Salad is a classic layered dish combining sweet cornbread, crisp vegetables, creamy dressing, and savory flavors that's perfect for potlucks and summer gatherings. It comes together in just 30 minutes and features beautiful layers of cornbread, vegetables, cheese, and bacon with a creamy ranch dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 batch of prepared cornbread (about 8x8 inch pan), cooled and cubed
  • 6 slices turkey bacon, cooked crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 3 green onions, sliced
  • 1/4 cup fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 packet ranch seasoning mix
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

Method
 

Instructions
  1. Bake cornbread according to package directions or use your favorite homemade recipe. Allow it to cool completely, then cut into 1-inch cubes.
  2. Cook the turkey bacon until crispy, then drain on paper towels and crumble. Meanwhile, dice all vegetables and place them in separate bowls. Thaw the frozen corn and peas.
  3. In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning, lemon juice, garlic powder, black pepper, and paprika until smooth and well combined.
  4. In a large trifle bowl or clear glass serving dish, start with a layer of cornbread cubes on the bottom. Spread about 1/3 of the dressing over the cornbread. Then add layers of bell peppers, onions, corn, peas, and tomatoes. Sprinkle with some cheese and bacon. Repeat layers until all ingredients are used, ending with a final layer of cheese, bacon, and green onions.
  5. Cover the salad with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld together. Garnish with fresh parsley before serving.

Notes

Use slightly dry cornbread for best texture (day-old works perfectly). For beautiful presentation, use a clear glass bowl and press each layer down gently. The salad tastes better the next day as flavors develop. Can be assembled up to 24 hours in advance.