Southern Cornbread Salad is going to be your new favorite potluck side!

Tender, homemade cornbread is topped with fresh vegetables and crisp, crumbled bacon, and dressed in a rich Ranch-based dressing for layers of flavor!

Jiffy cornbread mix Salt Butter Buttermilk Eggs Cherry tomatoes  Red bell pepper  Black-eyed peas  Olive oil Red wine vinegar  Ranch dressing Sour cream  Green onions  Frozen corn  Bacon Mexican-style cheese


Mix together the cornbread ingredients until combined, it is okay if a few small lumps remain. Pour into the prepared baking dish.


Bake for about 20 to 25 minutes. Let the cornbread cool completely, and cut it into 1 ½ to 2-inch cubes.


In a mixing bowl, toss together the tomatoes, bell pepper, black-eyed peas, olive oil, vinegar, and salt.


In a separate bowl, mix together the Ranch dressing, sour cream, and green onions.


To assemble, spread the cornbread pieces along the bottom of a large glass serving bowl. Layer over the tomato mixture, followed by the corn, and the crumbled bacon.


Gently spread the dressing mixture over the top, and sprinkle with the shredded cheese. Keep chilled until ready to serve.


You can make this recipe as written, or if you have leftover cornbread, this is a great way to use it up.

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)