Cornbread Salad

5 from 2 votes

A cornbread salad with fresh veggies, bacon, and cheese is a 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 530kcal

Author Blair Lonergan

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

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.

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.

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.