Southern Cornbread Salad
Southern cornbread salad is a delicious mix of sweet cubes of cornbread, veggies, and a creamy ranch dressing. This large salad is perfect for a party or a barbecue and will delight all your guests.
The South and cornbread go together like peanut butter and jelly.
I love making it and often have a batch in my kitchen.
And it’s not just for a side dish to serve with chili or on Thanksgiving dinner.
It makes a fantastic base for a bread salad that we Southerners love.
Ingredients
To make this you’ll need:
- Cornbread– Your favorite recipe baked, cooled, and cut into cubes. You could also use store bought.
- Veggies– Shredded romaine, drained and rinsed kidney beans, sliced green onions, diced roma tomatoes, seeded and diced bell peppers, thawed and drained frozen corn kernels
- Cheese– A blend of shredded sharp cheddar and shredded white cheddar
- Mayonnaise– Real, full fat mayo and not mayonnaise style dressing or low fat versions.
- Sour cream– Full fat is best.
- Ranch seasoning– The kind from a packet works well.
- Milk– To thin the dressing
How to Make
This salad is pretty easy to put together.
Just add the cornbread, lettuce, beans, green onions, cheeses, tomatoes, peppers, and corn to a large mixing bowl.
Then, gently toss just to evenly combine the veggies and the bread.
Set it aside while you make the dressing.
To make the dressing, whisk together the mayonnaise, sour cream, ranch seasoning, and milk in a smaller bowl.
Just before serving, mix half of the dressing into the salad until evenly combined.
If the salad is too dry, stir in more dressing.
Serve the salad with the remainder of the dressing on hand to use as needed since the salad will soak up dressing as it sits.
Enjoy!
Storing Leftovers
Leftovers do not store well and turn into a sad, soggy mess.
Only make as much as you think you need.
The recipe as written feeds a large crowd so if you are making this for a family dinner, I’d halve the recipe to avoid waste.
Tips and tricks
- I serve this in a big mixing bowl, but it would be visually stunning layered in a glass mixing bowl or trifle dish.
- This salad is easily customizable! Change up the kind of beans, variety of peppers, or add a protein to it.
- Crisp crumbled bacon, grilled chicken, or even leftover shrimp all make wonderful additions.
- You don’t have to use fresh cornbread, although if you do make sure it’s cooled completely. This is great for repurposing cornbread leftovers!
Other Ways to Use Cornbread
Southern cornbread salad is a fantastic way to use up your leftover cornbread and feed a crowd. Make it and enjoy!
Looking for other ideas to use up leftover cornbread? Try these:
If you’ve tried this SOUTHERN CORNBREAD SALAD RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Southern Cornbread Salad Recipe
Ingredients
- 4 cups cubed cooked cornbread
- 6 cups shredded romaine lettuce roughly 2 large romaine hearts
- 1 can dark red kidney beans drained & rinsed
- 1 bunch green onions thinly sliced
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded white cheddar cheese optional
- 2-3 roma tomatoes diced
- 1 large green bell pepper seeded & diced
- 1 cup frozen corn kernels thawed & drained
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 tbsp ranch seasoning mix
- 1 tbsp milk
Instructions
- To a large mixing bowl add corn bread, lettuce, beans, green onions, cheeses, tomatoes, peppers, and corn. Gently toss just to evenly combine.
- In another smaller mixing bowl add the mayonnaise, sour cream, ranch seasoning, and milk. Whisk together until smooth. If too thick to pour, whisk in a tad more milk.
- Just before serving, mix half of the dressing into the salad until evenly combined. If too dry, stir in more dressing.
- Serve the salad with the remainder of the dressing on hand to use as needed since the salad will soak up dressing as it sits.
Notes
- I serve this in a big mixing bowl, but it would be visually stunning layered in a glass mixing bowl or trifle dish.
- This salad is easily customizable! Change up the kind of beans, variety of peppers, or add a protein to it.
- Crisp crumbled bacon, grilled chicken, or even leftover shrimp all make wonderful additions.
- You don't have to use fresh cornbread, although if you do make sure it's cooled completely. This is great for repurposing cornbread leftovers!
Nutrition
