Cornbread Salad

5 from 5 votes

Crumbled cornbread, fresh veggies, smoky bacon, and cheddar cheese come together in a creamy Southern dressing. This classic make-ahead side dish is a guaranteed crowd-pleaser at potlucks, cookouts, and holiday tables.

Course Salad, Side Dish, Sides

Cuisine Southern

Keyword cornbread salad, cornbread salad recipe, Jiffy cornbread salad recipe, old fashioned cornbread salad

Prep Time 20

Cook Time 20

Chilling Time 2

Total Time 2 40

Servings people

Calories 593kcal

Author Blair Lonergan

Equipment

8 x 8 inch baking dish
large mixing bowl

Ingredients

1 (8.5 ounce) package cornbread mix, plus any additional ingredients called for on the package (such as Jiffy or Martha White brand)
½ cup grated sharp cheddar cheese, plus extra for garnish
1 (15 ounce) can pinto beans, black beans, or navy beans, drained and rinsed
1 cup chopped fresh tomatoes (cherry or grape tomatoes work well; seed larger tomatoes)
1 rib celery, diced
¼ cup diced sweet onion (such as Vidalia)
½ green bell pepper, seeded and diced
1 cup mayonnaise
¼ cup sour cream
½ teaspoon garlic salt
3 slices bacon, cooked and crumbled
Optional garnish: sliced green onions or chives

Instructions

Prepare the cornbread according to package directions, stirring ½ cup of grated cheddar cheese into the batter before baking. Bake until golden brown, then let cool completely. For best results, bake the cornbread a day ahead so it has time to dry out.
Crumble the cooled cornbread into large chunks over a very large mixing bowl. Don't make the pieces too small. The cornbread will continue to break down as you stir in the other ingredients.
Add the drained beans, tomatoes, celery, bell pepper, and onion to the bowl.
In a small bowl, whisk together the mayonnaise, sour cream, and garlic salt.
Pour over the cornbread mixture and stir gently until evenly 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, extra shredded cheddar, and sliced green onions or chives.

Notes

Day-old cornbread is best. Fresh cornbread absorbs too much dressing and can turn mushy. Bake the day before if you can.
Homemade cornbread: Any 8-inch pan of cornbread works well here. You'll need about 3.5 cups of crumbled pieces. Make sure it's fully cooled and ideally a day old.
Seeding tomatoes: If using larger slicing tomatoes, remove most of the seeds before adding. Extra moisture can thin out the dressing.
Bean choice: Pinto beans are the most traditional and blend in seamlessly. Black beans add color and an earthier flavor. Navy beans are mild and tender. All three work well.
Ranch variation: Stir 1-2 tablespoons of dry ranch seasoning mix into the dressing for a tangy, herby twist.
Add the bacon last. Topping with bacon right before serving keeps it crispy. If stirred in early, it will soften.
Make-ahead: The salad is great made the night before. The cornbread will continue to soften the longer it chills. Add garnishes just before serving.
Storage: Leftovers keep in an airtight container in the fridge for 3-4 days. Store bacon separately to maintain crunch.
To cut in half: Use half of every ingredient.
To double: Use two boxes of cornbread mix baked in a 9x13-inch pan. Great for feeding a large group.

Nutrition