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–+ servings
Southern Cornbread Salad

Savory Southern Cornbread Salad: Layered Delight for All

Delight in this Ultimate Southern Cornbread Salad, a layered dish combining sweet cornbread, fresh vegetables, and creamy dressing—a guaranteed crowd-pleaser.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Salads
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup cornmeal
  • 1 cup all-purpose flour or gluten-free flour blend
  • 1/4 cup granulated sugar reduce or substitute with honey if desired
  • 1 tablespoon baking powder do not swap with baking soda
  • 1 teaspoon salt essential for flavor
  • 1 cup milk or dairy-free milk
  • 1/4 cup vegetable oil or melted butter/coconut oil
  • 1 large egg or a flax egg for vegan option
For the Dressing
  • 1 cup mayonnaise or Greek yogurt
  • 1/2 cup sour cream or swap with Greek yogurt
  • 1 packet ranch dressing mix homemade mix can be used
For the Salad Layers
  • 1 can whole kernel corn or thawed frozen corn
  • 1 can black beans skip turkey bacon for vegan option
  • 1 cup cherry tomatoes halved
  • 1 each bell pepper diced, any color
  • 1 each red onion diced, green onion can be swapped
  • 1 cup shredded cheddar cheese or vegan cheese for dairy-free
  • 1 cup turkey bacon omit for vegetarian version
  • 1/4 cup fresh parsley or cilantro for a twist

Equipment

  • Mixing bowls
  • whisk
  • Baking pan
  • Serving Dish

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine milk, oil, and egg. Pour wet into dry and mix. Pour into greased pan and bake for 20-25 minutes until golden. Cool and crumble.
  2. In a bowl, whisk mayonnaise, sour cream, and ranch dressing mix until smooth. Set aside.
  3. In a serving dish, layer half the crumbled cornbread, then black beans, corn, and a third of the dressing. Add layers of tomatoes, bell pepper, and onion.
  4. Repeat layers with remaining cornbread, black beans, corn, and more dressing to keep moist.
  5. Top with cheddar, turkey bacon, and parsley. Drizzle remaining dressing over the top. Cover and refrigerate for at least 4 hours or overnight.
  6. Serve chilled, scooping portions that include dressing and layers.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 8mg

Notes

Use homemade cornbread for optimal flavor. Layer visibly in a clear dish for best presentation.

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