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An old fashioned cornbread salad is a classic Southern side dish that’s perfect for summer potlucks, picnics, and cookouts. Chunks of cornbread come together with fresh veggies, smoky bacon, and sharp cheddar cheese in a mayonnaise-based dressing, which is delicious alongside burgers, fried chicken, and pork chops!
Table of Contents
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. Use a box of Jiffy cornbread mix, or make your own from scratch. Think of this dish as a Southern version of the Italian classic, panzanella, or a summer twist on cornbread stuffing!
Cornbread salad is a great way to feed a crowd, can be assembled in advance, and pairs well with almost any entrée at a party or picnic — from beef to chicken, seafood to pork. The chunks of cornbread soak up the flavorful mayo dressing; bacon and cheese add rich, salty flavor; and the fresh veggies serve as a crisp, cool contrast to the other rich ingredients.
The Cornbread
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 bread 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 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.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a cornbread salad recipe without beans. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Cornbread mix: I use Martha White cornbread mix or Jiffy corn muffin mix. You can also make your own cornbread from scratch if you prefer. Don’t forget that you’ll need the additional ingredients called for on your cornbread mix (typically milk or water and egg).
- Sharp cheddar cheese: bakes right into the cornbread for extra flavor, and serves as a garnish on top of the salad as well.
- Onion: we love a sweet Vidalia onion, but you can sub with green onions for a more mild flavor, or with red onion for zesty kick.
- Green bell pepper, celery, and tomatoes: fresh vegetables add flavor and crisp crunch to the salad.
- Mayonnaise: the dressing that binds the salad together. I always use Duke’s mayo.
- Garlic salt: for flavor.
- Bacon: a smoky, salty, delicious addition to the sweet cornbread and sharp cheddar.
How to Make Cornbread Salad
This easy cornbread salad recipe comes together in just minutes! It’s a convenient make-ahead option if you’re hosting cookouts or family gatherings this season — kind of like the warm-weather version of a southern cornbread stuffing.
I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Bake the cheesy cornbread until golden brown, then let it cool.
- Crumble the cornbread in cubes over a large bowl.
- 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.
What to Serve with a Jiffy Cornbread Salad Recipe
This recipe for cornbread salad tastes delicious alongside almost any of your favorite entrees. Here are some ideas:
- Beans (such as Appalachian Beans and Greens, Southern Lima Beans with Ham, Hoppin’ John, Black-Eyed Peas, Ranch Style Beans, Homemade Baked Beans, or Cowboy Baked Beans)
- Barbecue (like these Crock Pot Ribs, Pulled BBQ Chicken, Dutch Oven BBQ Beef, Crock Pot Pork BBQ, or Pulled Pork)
- Roasts (like Dutch Oven Pot Roast, Pork Roast with Gravy, and Mississippi Pot Roast)
- Seafood ( such as Shrimp and Grits, Crab Cakes, Grilled Salmon, New Orleans Style BBQ Shrimp, Cornmeal-Crusted Baked Catfish, and Shrimp Creole)
- Fried Favorites (such as Fried Chicken, Fried Catfish, Oven-Fried Fish, Fried Oysters, or Fried Shrimp)
Preparation and Storage Tips
- Allow enough time for the cornbread to cool completely before you stir together the salad. You can bake the cornbread 1 day in advance.
- Assemble the salad in advance and chill in the fridge for at least 1-2 hours (or up to 24 hours) before serving.
- Store leftovers in an airtight container in the fridge for 3-4 days. The salad will continue to soften and may get a bit soggy the longer it sits.
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 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 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.
Tips for the Best Cornbread Salad Recipe
- Bake the cornbread about 1 day in advance, if time allows. The day-old stale bread absorbs the dressing and flavors better than fresh cornbread.
- 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.
More Salad Recipes to Try
Easy Potato Salad Recipe
1 hour hr 40 minutes mins
Three Bean Salad
1 hour hr 10 minutes mins
Cucumber Dill Salad
30 minutes mins
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 cornbread to cool completely. Crumble into large pieces over a very large bowl.
- Add 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
- 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 Ranch 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 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.
This recipe was originally published in May, 2015. It was updated in May, 2023.
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! 🙂
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!