Cornbread Salad

5 from 5 votes

Cornbread, fresh veggies, bacon, and cheese come together in this classic Southern side dish!

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 426kcal

1 (8.5 ounce) package cornbread mix, plus any additional ingredients called for on the package (such as Jiffy brand)
½ cup grated sharp cheddar cheese
1 (15 ounce) can pinto beans, black beans, or navy beans, drained and rinsed
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 cup mayonnaise
¼ cup sour cream
½ teaspoon garlic salt
3 slices bacon, cooked and crumbled
Optional garnish: sliced green onions or chives

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 beans, tomatoes, celery, bell pepper, and onion.
In a small bowl, whisk together the mayonnaise, sour cream, and garlic salt. Add the mayo mixture to the bowl with the cornbread. 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 and green onions or chives.

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.