This old-fashioned cornbread salad is a classic Southern side dish that’s perfect for potlucks, holidays, and cookouts. Cornbread comes together with fresh veggies, smoky bacon, and cheddar cheese in a creamy mayonnaise dressing!
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If you’re looking for more salad recipes, be sure to try this English pea salad, a broccoli salad with grapes, this marinated vegetable salad, and a Watergate salad, too!
Just made this for my family and it was such a big hit. Will be making it again soon.
– Vicki
Different versions of cornbread salad are popular throughout the South, and this just happens to be one of the easiest. You don’t have to layer the ingredients in a trifle dish (like this salad), but instead can just stir everything together in a matter of minutes. Think of this dish as a Southern version of the Italian classic, panzanella, or a cool twist on cornbread stuffing!
What to Know Before You Get Started
- Allow enough time for the cornbread to cool before assembling the salad. It’s best if you can make the cornbread one day ahead, since that allows it to dry out a bit. Stale leftover cornbread is best in a salad because it absorbs the dressing and flavors better.
- You can use a small package of Martha White cornbread mix or a box of Jiffy cornbread mix for a shortcut, or bake a skillet of your favorite homemade cornbread to use in this recipe. Southerners don’t typically add sugar to cornbread; however, I find that the sweet packaged Jiffy mix or Martha White mix adds a nice, flavorful contrast to the salty bacon, cheese, and mayo in this salad.
- If using larger tomatoes (rather than cherry tomatoes or grape tomatoes), remove most of the seeds before stirring them into the salad.
- Allow at least 1-2 hours for the salad to chill and “marinate” in the fridge before serving. This gives the flavors time to come together and lets the bread absorb the dressing.
How to Make Cornbread Salad
This easy cornbread salad recipe comes together in just minutes! The Southern staple is a convenient make-ahead option if you’re hosting cookouts or family gatherings. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Bake the cheesy cornbread until golden brown, then let it cool.
- Crumble the cornbread in cubes over a large bowl. Don’t make the cubes too small, because the cornbread will continue to break down as you stir the ingredients together, and you don’t want to end up with a bowl of crumbs.
- Add the vegetables, mayo, and garlic salt. Stir gently to combine.
- Cover and chill until ready to enjoy.
- Top with crumbled bacon, shredded cheese, and fresh chives just before serving.
Serving Suggestions
Serve the Southern cornbread salad alongside Crock Pot pulled bbq chicken, a Thanksgiving turkey, your Christmas or Easter ham, ham salad, grilled burgers, this fried chicken tenders recipe, black-eyed peas, Mississippi pulled pork (oven or Crock Pot), or Southern ham and beans.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cornbread Salad
Ingredients
- 1 (6 – 8.5 oz) package cornbread mix, plus any additional ingredients called for on the package (such as Martha White or Jiffy brand)
- ½ cup grated sharp cheddar cheese, plus extra for garnish
- 1 cup chopped fresh tomatoes
- 1 rib celery, diced
- ¼ cup diced sweet onion (such as Vidalia)
- ½ of a green bell pepper, seeded and diced
- 1 ¼ cups mayonnaise (about 4 ounces)
- ½ teaspoon garlic salt
- 3 slices bacon, cooked and crumbled
- Optional garnish: chopped fresh chives
Instructions
- Prepare the cornbread according to package directions, adding ½ cup of grated cheddar cheese to the batter before baking. Allow the cornbread to cool completely.
- Crumble the cornbread into large pieces over a very large bowl.
- Add the tomatoes, celery, bell pepper, onion, mayonnaise, and garlic salt to the bowl. Stir gently until completely combined. Cover and refrigerate for at least 2 hours (or up to 24 hours) until ready to serve.
- Just before serving, top with crumbled bacon, additional cheese, and fresh chives.
Notes
Nutrition
Jiffy Cornbread Salad Recipe Variations
- Add beans to the salad, such as drained and rinsed pinto beans, black beans, or kidney beans.
- Add a can of corn, or swap out the green pepper and use sweet red bell pepper instead.
- Replace some of the mayo with Ranch dressing and/or sour cream for even more flavor. You can also stir dry Ranch salad dressing mix into the mayo.
- Stir extra grated cheese right into the salad.
- For a more mild onion flavor, swap out the sweet onion and use scallions (green onion) or chives instead.
- To serve a larger group, double all of the ingredients. Bake two boxes of cornbread mix in a 9 x 13-inch pan.
More Salad Recipes to Try
Ambrosia Salad Recipe
5 minutes mins
Southern Potato Salad
40 minutes mins
Aunt Bee’s Shrimp Pasta Salad
50 minutes mins
This recipe was originally published in May, 2015. It was updated in November, 2024.
You had me at cornbread, Blair! This salad looks amazing! I’m in awe of your creativity. I love everything about this. And I think I would be the star of the show if I showed up to a party with this delicious salad. Love it! Pinned!
Thanks, Gayle! 🙂 It’s definitely a delicious combination of flavors!
Just made this for my family and it was such a big hit. Will be making it again soon.
That’s wonderful, Vicki! I’m so glad that you liked it! Thank you for letting me know! 🙂
How much cornbread would you use if you made your own?
Hi, Rhonda! Any 8-inch pan or 8-inch skillet of cornbread should work well here. You’re looking for about 3.5 cups of cornbread chunks/crumbles.
Cornbread salad!?!?! Oh my god, I think I’m in love! Pinned!
Thanks so much, Justine!! 🙂
Skip the main dishes…I’m heading straight for this cornbread salad!! Looks so amazing, and I bet my family would LOVE it!! 🙂 Pinned!
I’m with you, Anna! Happy to have this as my “main course”!! 🙂
This looks absolutely phenomenal!!! Can’t wait to make this for the next pot luck!
This looks absolutely amazing, Blair! I want this for dinner! I definitely see this being made in my future! Sending foodie love your way!
Thanks, Michelle! I agree — I could eat this as my main course and be very happy!
Ohh my, this looks so amazing! We like to host cookouts during the summer, and this would be perfect.
Thanks, Jaime! Yes! It’s SO perfect for a cook-out!
After last night’s dinner didn’t make enough for the expected left-overs, this might be on the menu tonight – I think I even have all of the ingrediants on hand!
Awesome! Enjoy, and thanks for stopping by!!
Oh, Blair, I bet your throw some amazing summer cookouts! I am a huge fan of cornbread and this is one of the coolest ideas for a cookout.
Thanks, Rachel! Summer cookouts are total chaos around here (as you can imagine), but we definitely have fun!!
What a unique salad recipe. I want some right now! It sounds so tasty. We’d love for you to share at the Summer Salads party if you have time. https://bitly.com/1RTRbTh
Thanks so much, Shirley!! 🙂
Okay, cornbread and bacon sounds amazeballs! I never thought to use it to make a salad. Yummy!
Hah! Thanks, Erlene. It’s definitely decadent and delicious! 🙂
Can this be made the night before?
Hi, Jessy! Absolutely!! 🙂
Hi,this salad looks fantastic but I don’t want to make that much. Can the recipe be cut in half?
Only 3 of us.
Thanks in advance,
Linda Bartlett
Hi, Linda! Absolutely — that’s a great plan for your smaller family. Just cut every ingredient in half, and the rest of the prep instructions remain the same. For instance, just prepare 1 box of the cornbread with 1/2 cup of cheese. Use 1/4 of an onion, 1/2 a green bell pepper, and so on…
I hope that helps, and enjoy!
Hi! I make a lot of deconstructed salads in the summer but I’ve never thought of using cornbread as an ingredient! I could make some and keep it in the freezer. What a great idea. Thanks. Bacon. Sigh. I love bacon but I find it so messy to fry and, especially, clean up! I suppose you could use any kind of meat but I was thinking of using ham and maybe adding some smoked paprika or chipotole powder to the dressing. What do you think? I could use bacon bits and I’m also thinking I may use precooked bacon and cook it in the microwave wrapped in paper towels. Also. You may HATE me for this (lol) but I might try some Spam in it. I don’t doubt that your salad is most delicious as written but I really hate the mess of bacon. Any suggestions?
Hi, Marion! I think any of those changes would work. Diced ham would be a nice substitute for the bacon! I’ve not cooked with spam, so I don’t have an opinion either way on that ingredient. 🙂
I meant to tell you that I found Ranch seasoning in a shake and spoon container at Walmart. I bought one. So convienient for when you just need a little. I found mine in the salad dressing aisle. It was store brand. I know you generally cook for 4 but it might be useful for your parents or when the boys go to college.
Great tip! Thank you!
This is the original recipe made without ranch dressing I have been looking for. My mother loved this so much. I plan on making it for our next potluck. Thank- you. ❤️
Wonderful!! I hope it’s a hit at the party!
Use to make cornbread, forgot recipe, your’s sounds great
We hope you enjoy it, Mary!