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Overhead shot of cornbread salad garnished with green onions in a large white bowl
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4.93 from 13 votes

Cornbread Salad

This Cornbread Salad is the real thing! A Southern classic and a great way to use up leftover cornbread it's got all the flavors true to the South!
Prep Time10 minutes
Cook Time0 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Salad
Cuisine: American
Servings: 8 servings
Calories: 346kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ teaspoon garlic powder
  • ½ cup buttermilk
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon fresh chives finely chopped
  • 1 tablespoon fresh flat leaf parsley finely chopped
  • Salt to taste
  • Pepper to taste

For the Salad

  • 1 pan Jiffy cornbread made according to instructions, cooled, cubed
  • 8 slices bacon cooked, drained, chopped
  • 1 can corn rinsed and drained
  • 1 can pinto beans rinsed and drained
  • 1 cup chopped yellow onion
  • ¾ cup chopped red bell pepper
  • 1 pint cherry tomatoes halved
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped green onion garnish

Instructions

For the Dressing

  • In a medium bowl, whisk together mayonnaise, sour cream, and garlic powder until well combined. Slowly mix in buttermilk and Worcestershire sauce until smooth.
  • Stir in chives and parsley, salt, and pepper to taste.
  • Set aside or can be made up to 1 day ahead of time.

For the Salad

  • Grab a large bowl, place half of the prepared salad dressing in bottom of the bowl.
  • On top of the salad dressing add half of all salad ingredients (half of the cornbread, bacon, corn, beans, etc.), except green onions, and toss together with the dressing, coating all ingredients.
  • Add the rest of the salad dressing on top followed by the rest of the salad ingredients. Toss gently to coat. Wrap and chill for 2 hours in refrigerator.
  • Transfer to a serving bowl, garnish with green onions, and serve immediately.

Notes

  1. Don't Use Warm Cornbread: Y'all, resist the urge to use warm, just-baked cornbread. Let that cornbread cool down completely, or even better, make it a day ahead. This bit of planning helps the cornbread keep its shape and texture when tossed with the other ingredients. Ain't nothing sadder than a mushy salad!
  2. Chop the Veggies Evenly: When chopping your veggies, aim for consistent sizes. This ain't just about looking pretty - it ensures every forkful has a perfect blend of flavors and textures.
  3. Give It More Time to Chill: Sure, you can chill this easy cornbread salad for a couple of hours, but if you've got the time, let it sit in the fridge overnight. This extra chillin' time lets the flavors meld together even more.
  4. Gentle Toss: When you're mixing your cornbread and veggies with that creamy dressing, be gentle. Overmixing can make the cornbread crumble and the veggies lose their crispness.
  5. Cook the Bacon Right: Cook your bacon until it's just crispy enough. You want those bits to add a delightful crunch without being too hard.

Nutrition

Calories: 346kcal | Carbohydrates: 26g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 493mg | Potassium: 556mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1220IU | Vitamin C: 38mg | Calcium: 176mg | Iron: 2mg