How to make Cornbread Salad recipe

Cornbread salad is a delightful, classic Southern dish that's a must-try. It's similar to potato salad and is a staple at gatherings like family reunions, potlucks, or barbecues. With its vibrant mix of fresh garden vegetables, crunchy homemade cornbread, and a creamy blend of ranch dressing and mayonnaise, this salad is perfect for summer. 

A key component of this dish is the cornbread, which can easily be made from a box of cornbread mix if you're looking for a quicker option.There's no need to mix everything in advance; the layers of flavors and textures naturally blend when you scoop and serve. 

The cornbread adds a satisfying heartiness to the dish, while the fresh crunch and creamy elements provide the perfect contrast. It’s a harmonious and visually appealing creation. 

Ingredients for Cornbread Salad

Now, one of the key ingredients of this salad is cornbread. While you can simply use a package cornbread mix : 

• 10 slices of ham or chicken 
• 2 cans pinto beans, drained or cucumber
• ½ cups sour cream
• Dry ranch dressing mix (optional)
• ½ cups mayonnaise
• 3 tomatoes, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped green onion
• 2 cans whole kernel corn, drained
• 2 cups shredded Cheddar cheese

This recipe is the simplest I've come across. The result is a smooth, and absolutely delicious treat.

 

How to Make Cornbread Salad Recipe Step By Step

Prepare the cornbread mix according to the package instructions, baking in a square dish. Pour the ranch dressing mix into a bowl with mayo; You can skip this step if you just really like mayo. But if you want a little something else or if you just love the taste of ranch, do what I’m doing here.

In a separate bowl, combine your tomato, onion, bell pepper, and drain your can of corn. Dump all that in a big bowl. Crumble up your cornbread and dump that on top of the veggies. Crumble half of the cornbread into the base of a large serving dish. 

Layer it evenly with one can of pinto beans, half of the tomatoes, half a cup of green bell pepper, half a cup of green onions, one can of corn, one cup of cheese, half of the ham or your chicken, and half of the sour cream mixture. Repeat the layering process, then cover and refrigerate for at least two hours before serving.

Cornbread Salad Variations

Barbecue Chicken Cornbread Salad: Add shredded chicken tossed in barbecue sauce, black beans, celery, and a blue cheese dressing spiced with a dash of hot sauce. Finish with crispy onion strings for an extra crunch.

Shrimp and Black Bean Cornbread Salad: For a Tex-Mex twist, replace the chicken with sautéed cilantro-lime shrimp, bell peppers, onions, and a smoky chipotle sour cream dressing.

Vegetarian Cornbread Salad: Opt for plant-based meat alternatives with chickpeas and a variety of fresh vegetables. A light vinaigrette will bring it all together.