Southern Layered Cornbread Salad
Southern Layered Cornbread Salad: Have you ever tasted a salad that was so delicious, you couldn’t stop thinking about it? Imagine a mouth-watering combination of crispy cornbread, creamy dressing, and fresh vegetables all layered together – that’s the Southern Layered Cornbread Salad. This Southern staple dish has been passed down through generations and has become a beloved addition to any meal. Get ready to add a delicious twist to your next meal – let’s dig in!
![Southern Layered Cornbread Salad](https://www.ladybehindthecurtain.com/wp-content/uploads/2011/09/Southeren-Layered-Cornbread-Salad-4-576x1024.jpg)
This salad makes such a nice presentation. Use a clear glass bowl with straight sides (like a trifle bowl) to show off the layers. The perfect size for a large get together. This salad is quite similar to the layered pea salad. I really LOVED the flavors of this salad!
The Layers
![Southern Layered Cornbread Salad](https://www.ladybehindthecurtain.com/wp-content/uploads/2011/09/Southeren-Layered-Cornbread-Salad-2-1024x1024.jpg)
How to Make Southern Layered Cornbread Salad
![Southern Layered Cornbread Salad](https://www.ladybehindthecurtain.com/wp-content/uploads/2011/09/Southeren-Layered-Cornbread-Salad-1-1024x483.jpg)
The perfect easy cornbread salad recipe for family reunions, barbecues, picnics.
LAYERED CORN BREAD SALAD INGREDIENT LIST-full recipe below in recipe card
STORE BOUGHT CORNBREAD INGREDIENT LIST
- 1 (8.5 ounce) corn muffin mix-plus ingredients listed on the box
SKILLET HOMEMADE CORNBREAD INGREDIENT LIST
- 1½ cups stone ground yellow cornmeal
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1¾ cups buttermilk
- 2 medium or 1 large jalapeno, seeded and minced (optional)
- 3 large eggs
- 2 tablespoons vegetable oil
SALAD INGREDIENTS LIST
- 1 cup mayonnaise
- 1 (8 ounce) sour cream
- 1 (1 ounce) packet of ranch dressing mix
- 2 cups shredded medium or sharp cheddar cheese
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 (15.25 ounce) cans whole kernel corn, drained or grilled corn
- 10 slices of bacon, crisp-cooked, drained ,and crumbled
- 3 cups coarsely chopped tomatoes (about 3 large tomatoes)
- 1 cup chopped green bell pepper and or red bell pepper
- ½ cup sliced green onions
SOUTHERN CORNBREAD SALAD INSTRUCTIONS
STORE BOUGHT CORNBREAD INSTRUCTIONS
- Prepare box of jiffy cornbread mix according to package; cool, crumble cornbread and set aside.
HOMEMADE SKILLET CORNBREAD INSTRUCTIONS
- Heat oven to 425°. Arrange the rack to the center of the oven. Place a 10-inch cast iron skillet in the oven while it heats.
- Whisk together the dry ingredients into a large bowl.
- In a medium bowl, lightly whisk the buttermilk, jalapeno, and eggs. Pour buttermilk mixture into the cornmeal mixture and stir until just combined.
- Carefully remove the hot skillet from the oven.
- Add the oil, roll the pan to move the oil and coat the skillet. Carefully pour the batter into the center of the hot pan.
- Bake until a testers inserted into the center comes out clean (20 to 25 minutes) or golden brown. REMEMBER YOU CAN OMIT THE JALAPENO PEPPERS. STORAGE: The cornbread can be tightly wrapped in plastic wrap or foil and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
SOUTHERN LAYERED CORNBREAD SALAD INSTRUCTIONS
- In a small bowl add the mayonnaise, sour cream, and salad dressing mixture; stir to combine.
- In a 3 to 4 quart glass salad bowl layer crumbled cornbread and 1 cup of the cheese.
- Spread with half of the salad dressing mix.
- Layer in the following order into a large trifle dish: crispy bacon, corn kernels, the remaining 1 cup cheese, beans, tomatoes, sweet green pepper, and the remaining dressing. Add green onion garnish.
- Cover tightly and chill.
ADDING MORE LAYERS FOR A LARGER SALAD
Adding chopped lettuce to your cornbread salad is cheap and will add more volume to the salad. If you add the chopped lettuce, I recommend making more of the ranch dressing. SUGGESTION: Add the layer of chopped lettuce to the top of the first layer of cheese at the bottom of the salad and add the dressing on top of that.
The Cornbread
![](https://www.ladybehindthecurtain.com/wp-content/uploads/2023/01/Made-from-Scratch-Jalapeno-Cornbread-1-1024x683.jpg)
This Southern side dish has layers of colors and textures. All the different layers work so well together, but the star of the show is the cornbread.
STORE BOUGHT CORNBREAD: To simplify this recipe you can use a 8.5 ounce box of corn muffin mix along with the ingredients listed to make the cornbread.
CORNBREAD CONFETTI SALAD ADDITIONS AND ALTERATIONS
![Southern Layered Cornbread Salad](https://www.ladybehindthecurtain.com/wp-content/uploads/2024/03/Southeren-Layered-Cornbread-Salad-2-1024x1024-1.jpg)
This classic Southern side dish has simple ingredients. The different colors make it the perfect potluck dish and one of my favorite recipes. WHY I LOVE THIS SOUTHERN CLASSIC: The layers are not only delicious but visually appealing along with the beautiful colors.
TO MIX OR NOT TO MIX: I love the layered salad presentation but it’s not the only option. The cornbread salad can also be a tossed salad. Add all the salad ingredients (including the cornbread) to a large salad bowl. In a medium bowl, add the mayonnaise, sour cream, and ranch powder. Whisk until combined. Pour dressing over salad ingredients and gently toss until fully coated.
SWITCH UP THE BEANS: I used pinto beans in this recipe, black beans are a great alternative. You can also use kidney beans, or white beans. Beans add protein and a meaty texture to the salad.
ADDITIONS: For added flavor and texture, add chopped red onion and black olives.
HOW TO STORE LEFTOVER CORNBREAD SALAD
Since there is NO LETTUCE to wilt, this is the absolute best salad to make in advance! In fact it’s even better the next day! Follow the tips below for making the salad ahead of time and for storing leftovers. NOTE: If you add lettuce to the recipe, I recommend making it no longer then 2 hours in advance and not the recommended up to 2 days in advance.
STORAGE: Store the leftover salad in an airtight container for up to 3 days.
MAKE AHEAD: Prepare at least 2 hours or up to 2 days in advance. Cover and refrigerate until ready to serve.
MORE POTLUCK SALAD RECIPES
Below are a few of my favorite salad recipes. Here are all my salad recipes.
![](https://www.ladybehindthecurtain.com/wp-content/uploads/2023/01/Corn-Salad-1-767x1024-2.jpg)
![](https://www.ladybehindthecurtain.com/wp-content/uploads/2023/01/Old-Fashioned-Potluck-Grape-Salad-4-768x1024-2.jpg)
![](https://www.ladybehindthecurtain.com/wp-content/uploads/2023/01/Marinated-Fruit-Salad-7-576x1024-2.jpg)
MARINATED FRUIT SALAD 2. CORN SALAD 3. CHEESECAKE GRAPE SALAD
NEWEST POSTS
In conclusion, Southern Layered Cornbread Salad is more than just a simple dish – it’s a celebration of flavors, textures, and traditions. From the savory layers of cornbread and bacon to the fresh bursts of vegetables and ranch dressing, every bite tells a story of comfort, community, and craftsmanship. So whether you’re sharing this dish with loved ones at a family gatherings or taking a bite for lunch at work, you can appreciate the textures and flavors of this delicious salad recipe. So go ahead and give it a try, and don’t forget to invite someone to share in the experience with you. Trust me, they are going to love this easy recipe! And as you indulge in this delectable creation, remember that there are always new flavors and traditions to discover and share. Where ever you’re planning on taking this layered salad remember to sit back, enjoy, and have a good time💗Sheryl
![Southern Layered Cornbread Salad](https://www.ladybehindthecurtain.com/wp-content/uploads/2011/09/Southeren-Layered-Cornbread-Salad-1-scaled-720x720.jpg)
Southern Layered Cornbread Salad
With lots of layers and delicious ingredients, this is the perfect potluck salad.
Ingredients
For Store Bought Cornbread:
- 1 (8.5 ounce) box corn muffin mix
For Homemade Skillet Cornbread:
- 1½ cups stone ground yellow cornmeal
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1¾ cups buttermilk
- 2 medium or 1 large jalapeno, seeded and minced (optional)
- 3 large eggs
- 2 tablespoons vegetable oil
For the Salad:
- 1 cup mayonnaise
- 1 (8 ounce) sour cream
- 1 (1 ounce) envelope dry ranch salad dressing mix
- 2 cups shredded cheddar cheese
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 (15.25 ounce) cans whole kernel corn, drained
- 10 slices of bacon, crisp-cooked, drained ,and crumbled
- 3 cups coarsely chopped tomatoes
- 1 cup chopped green and or red sweet pepper
- ½ cup sliced green onion
Instructions
For the Store Bought Cornbread:
- Prepare corn muffin mix according to package; cool, crumble and set aside.
For the Homemade Skillet Cornbread:
- Heat oven to 425°. Arrange the rack to the center of the oven. Place a 10-inch cast iron skillet in the oven while it heats.
- Whisk together the dry ingredients into a large bowl.
- In a medium bowl, lightly whisk the buttermilk, jalapeno, and eggs. Pour buttermilk mixture into the cornmeal mixture and stir until just combined.
- Carefully remove the hot skillet from the oven.
- Add the oil, roll the pan to move the oil and coat the skillet. Carefully pour the batter into the center of the hot pan.
- Bake until a testers inserted into the center comes out clean (20 to 25 minutes). REMEMBER YOU CAN OMIT THE JALAPENO PEPPERS. STORAGE: The cornbread can be tightly wrapped in plastic wrap or foil and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
For the Southern Layered Cornbread Salad
- In a small bowl add the mayonnaise, sour cream, and salad dressing mix; stir to combine.
- In a 3 to 4 quart glass salad bowl layer crumbled corn bread and 1 cup of the cheese.
- Spread with half of the dressing.
- Layer in the following order: bacon, corn, the remaining 1 cup cheese, beans, tomatoes, sweet pepper, and the remaining dressing. Add green ontion garnish.
- Cover tightly and chill.
Add More Layers for a Larger Salad
Adding chopped lettuce to your cornbread salad is cheap and will add more volume to the salad. If you add the chopped lettuce, I recommend making more of the ranch dressing. SUGGESTION: Add the layer of chopped lettuce to the top of the first layer of cheese at the bottom of the salad and add the dressing on top of that.
Notes
HOW TO STORE LEFTOVER CORNBREAD SALAD
Since there is NO LETTUCE to wilt this is the absolute best salad to make in advance! In fact it's even better the next day! Follow the tips below for making the salad ahead of time and for storing leftovers. NOTE: If you add lettuce to the recipe, I recommend making it no longer then 2 hours in advance and not the recommended up to 2 days in advance.
•STORAGE: Store the leftover salad in an airtight container for up to 3 days.
•MAKE AHEAD: Prepare at least 2 hours or up to 2 days in advance. Cover and refrigerate until ready to serve.
CORNBREAD CONFETTI SALAD ADDITIONS AND ALTERATIONS
•TO MIX OR NOT TO MIX: I love the layered salad presentation but it's not the only option. The cornbread salad can also be a tossed salad. Add all the salad ingredients (including the cornbread) to a large salad bowl. In a medium bowl, add the mayonnaise, sour cream, and ranch powder. Whisk until combined. Pour dressing over salad ingredients and gently toss until fully coated.
•SWITCH UP THE BEANS: I used pinto beans in this recipe, black beans are a great alternative. You can also use kidney beans, or white beans. Beans add protein and a meaty texture to the salad.
•ADDITIONS: For added flavor and texture, add chopped red onion and black olives.
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![Southern Layered Cornbread Salad](https://www.ladybehindthecurtain.com/wp-content/uploads/2011/09/Southeren-Layered-Cornbread-Salad-3-576x1024.jpg)
This looks delish! It’s breakfast time here where I am but I think I could eat it right now!
Oh my. That looks incredible. I cannot wait to make this recipe!
That looks delightful! I love the way it’s layered. I would have never thought of adding the cornbread. Great idea!
This salad looks wonderful!! Can’t wait to make it. Thanks for sharing and linking to TMTT.
BEAUTIFUL PRESENTATION!!!!!!
A great salad and a pretty center piece for the table. That is a great combination.
Looks and sounds incredible!
This looks amazing. I pinned it to my pinterest so I can make it! Thanks for sharing!
PS I’ve got a $50 cash giveaway going on at my blog right now. Come by when you have a chance! 🙂
Oh goodness this looks so good! I’d love it if you linked it up to my party that started yesterday at http://www.projectqueen org
Love your blog. I’m a follower.
One word..YUM…and this would be so easy for me to make vegan!
I used to make layered salad when I was first married. But this one….rocks! I love the cornbread angle and the corn. I want to try it. So pretty too! Thanks for sharing it with tuesday’s Tasty Tidbits.
Yum! This looks GREAT! Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again tomorrow with more great projects!
-Nikki
http://chef-n-training.blogspot.com/
This recipe looks so yummy, thanks for showing it off! Also I am so excited, you have been selected to be my blog of the week for next week if you would like. Email me or leave a comment and I will give you more details!
http://www.ladybirdln.com/2011/10/weekend-show-offsoctober-3-edition.html
I love layered salads, they always look so pretty too! I actually asked for a trifle bowl last Christmas so I could make them.
Thanks for linking up to MomTrends this week!
This looks wonderful!!! I’m going to try it this weekend with company!!!
This dish is amazing, and I’m not a big ranch person. I’ve made it several times for parties and it’s always the first thing to run out. Try it, you won’t be disappointed.
Awww…. thanks Julie for your sweet comment. I love this salad too! ♥