SOUTHERN CORNBREAD SALAD
Cornbread salad is one of my favorite recipes and a southern classic. I love making it in summer with garden fresh vegetables but this salad is good anytime. The recipe below is the way I make it for my family. There are so many different ways and so many ingredients you can incorporate into this salad. Just use what you have on hand and find what turns out to be your favorite way to make this. I love making muffins and usually use the leftovers from a meal to make this salad.
Ingredients Need for Cornbread Salad:
Cornbread muffins, crumbled (You can use my recipe for cornbread muffins or a cornbread mix or your own recipe)
Small onion
Green pepper
Dark red kidney beans
Bacon
Fresh corn kernels, cooked (can use frozen or canned)
Cucumber
Tomatoes
Shredded cheese
Mayonnaise or Miracle Whip
Ranch dressing
Black pepper
Salt
pinch cayenne, (optional)
People that have never tried this great salad always say “I don’t think that would be good”.. then they try it and are shocked at how delicious it is. I have enjoyed this salad over a few days and never found that it was soggy. It was still delicious and a wonderful side dish!
You can add olives, boiled eggs, and any spices you like. You can use just ranch dressing, just mayonnaise, or any combination of salad dressings. This is a wonderful dish to take to gatherings or picnics and most people love this salad. This recipe is a classic that can be found at many church functions, potlucks and BBQ’s all across the south in the summer.
“First time I tried this was years ago in Kentucky with my daughter visiting her husband’s family. One of the uncle’s made this, my daughter and I absolutly loved it. A couple years later I lost her so I never got the receipt. I have not been able to find it. Thank you so much. I’m fixing this next family reunion.” – Mary
Full printable recipe in recipe card below.
Cornbread Salad
Ingredients
- 6 cornbread muffins crumbled (You can use my recipe for cornbread muffins or a cornbread mix or your own recipe)
- 1 small onion chopped (can use green onions or purple onions)
- 1 large green pepper chopped
- 1 15.5 ounce can dark red kidney beans, drained and rinsed (can use pinto beans or any kind you prefer)
- 6 to 8 slices bacon cooked and crumbled (can use ham or just about any cooked meat)
- 1 cup fresh corn kernels cooked (can use frozen or canned)
- 1 small cucumber peeled and chopped (can add pickles)
- 3 large tomatoes chopped
- 1 cup shredded cheese (I use sharp cheddar)
- 2/3 cup mayonnaise or Miracle Whip
- 1/3 cup ranch dressing
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- pinch cayenne (optional)
Instructions
- Layer first nine ingredients in large salad bowl. Mix together the mayonnaise and ranch dressing with the salt and pepper. Mix into salad. Put salad in refrigerator for several hours or overnight before serving. Makes 10 cups.
Notes
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How do you keep the cornbread from getting mushy? Do you add it before serving?
Ive never had it get real mushy and I add all the ingredients at the same time. We have had leftovers and it’s always good.
What can you substitute for the corn?
Just leave it out.
I make this, i make a dressing with pickle juice and mayonnaise, it is delicious and I add chopped pickles into the salad and top it with chopped bacon .❤️
Sorry I didn’t rate this yet as I haven’t had the chance to try it yet. I have a quick question though. Could this be made with Jiffy Mix cornbread? And if so, after making the cornbread, how much would I wanna use. Thanks so much for always having the best recipes!
It would be around 3-4 cups of crumbled cornbread. Thanks so much!
I had this salad at a restaurant in Mississippi years ago. It was delicious. We talked about it for days. I’m so glad I found your recipe!!!
First time I tried this was years ago in Kentucky with my daughter visiting her husband’s family. One of the uncle’s made this, my daughter and I absolutly loved it. A couple years later I lost her so I never got the receipt. I have not been able to find it. Thank you so much. I’m fixing this next family reunion.
Hi, I just tried this recipe tonight, it is amazing! However, since I have never made it before….can you tell me what the moisture factor should be ideally. I think mine may be to dry as the cornbread really soaked in the mayo/ranch mixture. Should it be on the drier side or more saucy ? I actually stirred all the ingredients together so maybe that was a factor.
Thank you
Thank you for your great rating. Happy you enjoyed the recipe. It should be moist but not soupy. You can always add more mayo if you think it is too dry. Hope you and your family have a great Christmas.
This salad is incredible!!! Thank you so much for this recipe.
I had forgotten how much I loved this at a potluck at church. This looks similar to the one I had then. I think most of what I need I already have ! Thank you!! anna
You’re very welcome! Enjoy!