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–+ servings
Cornbread Salad

Delicious Cornbread Salad for Your Perfect Summer BBQ

This Cornbread Salad is a vibrant, flavorful centerpiece perfect for any summer BBQ or potluck.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Salad
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/2 cup mayonnaise substitute Greek yogurt for lighter option
  • 1/2 cup sour cream can be replaced with plain yogurt
  • 1 packet ranch seasoning homemade ranch seasoning can be used
Cornbread
  • 1 box Jiffy Corn Muffin Mix substitute with another cornbread mix if desired
  • 1 large egg or use a flax egg for vegan option
  • 1/3 cup milk any plant-based milk can be used
  • 1/4 cup sour cream can substitute with yogurt
Salad Components
  • 1 medium red bell pepper any color bell pepper can be used
  • 1 can pinto beans black beans can be substituted
  • 1 cup sweet corn fresh corn can replace canned
  • 1 medium sweet onion can use green onions for milder flavor
  • 1 cup tomatoes cherry tomatoes can be halved
  • 1 cup shredded cheddar cheese can use dairy-free cheese for vegan option
  • 6 slices bacon omit for vegetarian option or use smoked tempeh
  • 2 stalks green onions can use chives for milder flavor

Equipment

  • medium bowl
  • large bowl
  • Whisk
  • 8x8 inch Baking Dish
  • Trifle dish
  • plastic wrap

Method
 

Prepare the Dressing
  1. In a medium bowl, combine ½ cup mayonnaise, ½ cup sour cream, and one packet of ranch seasoning. Whisk until smooth and creamy. Cover and refrigerate for at least 30 minutes.
Make the Cornbread
  1. Preheat your oven to 400°F (200°C). In a large bowl, mix 1 box of Jiffy Corn Muffin Mix, 1 large egg, ⅓ cup milk, and ¼ cup sour cream until just combined. Pour into a greased 8x8 inch baking dish and bake for 15-20 minutes.
Assemble the Salad
  1. Cut the cooled cornbread into 1-inch cubes. In a large trifle dish, layer the salad starting with a layer of cornbread, followed by red bell pepper, pinto beans, sweet corn, diced sweet onion, and halved tomatoes.
Finish with Toppings
  1. Drizzle the chilled ranch dressing over the top. Sprinkle with shredded cheddar cheese, crumbled bacon, and sliced green onions as garnish.
Chill and Serve
  1. Cover the assembled salad with plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 32gProtein: 10gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 10mg

Notes

Make cornbread a day ahead for optimal results. Customize with your favorite veggies.

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