EASY Cornbread Salad Recipe - I Heart Naptime (2024)

This cornbread salad recipe has flavorful layers of crumbled cornbread, veggies, bacon, cheese and a delicious salsa ranch dressing. It’s a classic Southern dish that is the perfect way to spice up a potluck!

Dishes with corn are versatile and enjoyed by all! Try this corn and tomato salad, Mexican street corn or simply make microwave corn on the cob!

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Southern Cornbread Salad Recipe

This easy cornbread salad recipe combines the traditional flavors of cornbread with fresh vegetables and a creamy dressing. I put a Southwest spin on mine by adding bell peppers, corn and black beans.

The result was a delightful and refreshing side that is a favorite recipe to bring to a BBQ.

It starts with a layer of crumbled cornbread, then another layer of lettuce, tomatoes, black beans, corn, ranch dressing, bacon, green onions and cheese. Layered salads like this and seven layer salad are all kinds of yummy flavors and textures!

Recipe Ingredients

This layered cornbread salad is fresh, bright, and flavorful! It’s the perfect dish for your next potluck.

Find the full recipe with measurements below.

• Cornbread: The sweetness of the cornbread provides the perfect backdrop for all of the other flavors. You could also use cornbread croutons.
• Romaine lettuce: The leafy green gives the salad the ideal crunch.
• Cherry tomatoes: A pop of freshness added to every bite.
• Black beans: Giving the salad a necessary dose of earthiness and antioxidants.
• Corn: Just a little bit more sweetness never hurt anyone.
• Bacon: The crispiness and saltiness of bacon add the perfect texture and flavor to the salad.
• Green onions: Can you really have bacon and cheddar without green onions?
• Cheddar Cheese: The creamy element that rounds out the flavors.
• Dressing: A homemade dressing of buttermilk ranch, sour cream, mayo, and salsa brings all the ingredients and flavors into one harmonious dish.

Cornbread for Salad

For convenience, you can use premade cornbread from the store, or use a box mix such as Jiffy Mix to make it easier.

If I have the time, I love to make homemade sweet cornbread or a batch of cornbread muffins so that I can freeze any leftovers for a quick snack. For a little more spice you could use this Mexican corn bread or even this cast iron skillet cornbread.

Usually I’ll make the cornbread the day before, so that it has some time to harden up a bit. That way it stays sturdy in the salad and it’s one less thing to do when preparing on the day of serving. I love the flavor and texture it adds!

How to Make Cornbread Salad

Four simple steps to a stunning salad, packed with flavor and lots good food.

• Bake the cornbread. Once you have baked cornbread (either packaged, homemade, or store-bought), cut it into cubes.
• Make the dressing. Stir together the ranch dressing mix, sour cream, mayo, and salsa.
• Layer the salad. In a large serving bowl, layer half of cornbread, romaine, tomatoes, black beans, corn, bacon, green onions, and cheddar. Drizzle with dressing, and repeat with remaining ingredients.
• Chill. Cover and let sit in the refrigerator at least 30 minutes.

Tips and Substitutions

• Dressing: Plainranch dressing also tastes delicious on top of this dish.
• Mexican cornbread: To add a little spice and more Mexican flare, make a batch of Mexican cornbread.
• Grilled corn:Instead of canned corn, try adding grilled corn for a charred and delicious flavor. My street corn salad could be used, too, for extra flavor.
• Spice: If you like a little heat, mix in some chopped jalapeños or use hot salsa for the dressing.
• Bacon: I love to cook my bacon in the oven for easy cleanup and a perfectly crispy exterior.
• Layering:Layer in a large glass bowl or trifle bowl for best results.
• Let chill: Make sure to chill the salad in the fridge for at least 30 minutes before serving, to allow the flavors to set.

Make Ahead + Storing

This salad tastes best the first day, so I don’t recommend storing it as the cornbread can lose some of its structure and the texture might not hold up after a day.

If you’d like to prepare this dish ahead of time, I’d recommend that you prepare the different components ahead of time however do not assemble the salad. You can cook both the cornbread and bacon the day before, as well as mix together the dressing. Then when ready to serve the next day, layer the ingredients into the bowl and let chill for 30 minutes.

More Salad Recipes

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Recipe contributed by Leigh Anne from Your Homebased Momfor I Heart Naptime.