Cornbread Salad with Homemade Dressing
This Southern-style cornbread salad is a cold, layered potluck favorite made with sweet cornbread, bell peppers, tomatoes, corn, bacon, cheese, and a creamy ranch salsa dressing. It holds up well in the refrigerator and tastes just as good the next day.
Servings: 14 cups
Calories: 320kcal
Equipment
- 9 x 13 Casserole Dish
Ingredients
- 1 loaf cornbread cooled and cut into 1/2 inch pieces - 8.5 oz box cornbread mix (or equivalent homemade loaf)
- 1 red pepper seeded and diced
- 1 green pepper seeded and diced
- 2 Roma tomatoes diced
- 2 cups shredded cheese
- 15.25 oz. corn drained
- 2 green onions sliced
- 6 slices bacon cooked and chopped before starting
dressing
- 1 cup sour cream
- 1 cup ranch dressing
- 1/2 cup salsa
Instructions
Before starting the recipe
- Prepare the cornbread using a boxed mix (Jiffy) according to package directions or from scratch. Let the cornbread cool completely before cutting so it keeps its shape in the salad. Cut into 1/2 inch pieces and place in an even layer in the bottom of a 9x13 baking dish. If using a smaller cornbread mix, the layer will be thinner but still works. You will also need to have precooked the bacon. While skillet bacon or baked tastes the best, you can use premade microwave kind.
Cornbread Salad Recipe
- Top the cornbread evenly with the diced red pepper, green pepper, tomatoes, and drained corn. Roma tomatoes work best since they are meatier and not as watery.
- In a small bowl, mix together the sour cream, ranch dressing, and salsa until smooth. The salsa adds flavor without much heat, but medium or hot salsa can be used if you prefer spice.
- Drizzle and dollop the dressing mixture over the top of the vegetables and cornbread without mixing it into the layers.
- Sprinkle the shredded cheese evenly over the top, followed by the sliced green onions and chopped bacon. Cheddar, Colby Jack, or a Mexican blend all work well. Serve immediately, or cover and refrigerate until ready to serve.
Notes
The overall timing for this recipe will vary based on how you prepare the cornbread and bacon. This salad makes approximately 12 to 14 cups, depending on the thickness of the cornbread.
Nutrition
Serving: 1cup | Calories: 320kcal