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A spoon lifting a bite of Southern cornbread salad from a plate.
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5 from 1 vote

Southern Cornbread Salad

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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: southern cornbread salad
Servings: 12 servings
Calories: 436kcal
Author: Kasey Schwartz


  • Large glass serving bowl
  • 13 x 9 baking dish
  • Mixing bowls



  • Nonstick cooking spray
  • 2 (8 ½ ounce) boxes Jiffy cornbread mix
  • ½ teaspoon kosher salt
  • 3 Tablepsoons unsalted butter, melted
  • 1 cup buttermilk
  • 2 eggs


  • 2 cups cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 2 (15 ½ ounce) cans black eyed peas, rinsed and drained
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 2 cups Ranch dressing
  • ½ cup sour cream
  • ¼ cup green onions, minced
  • 1 ½ cups frozen corn, thawed
  • 8 slices cooked bacon, crumbled
  • 1 ½ cups Mexican style cheese


  • Preheat an oven to 400℉. Coat a 13x9-inch baking dish with nonstick cooking spray, set aside.
    Nonstick cooking spray
  • In a mixing bowl, mix together the cornbread ingredients until combined, it is okay if a few small lumps remain. Pour into the prepared baking dish.
    2 (8 ½ ounce) boxes Jiffy cornbread mix, ½ teaspoon kosher salt, 3 Tablepsoons unsalted butter, melted, 1 cup buttermilk, 2 eggs
  • Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Let cool completely, then cut 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.
    2 cups cherry tomatoes, halved, 1 red bell pepper, diced, 2 (15 ½ ounce) cans black eyed peas, rinsed and drained, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon kosher salt
  • In a separate bowl, mix together the Ranch dressing, sour cream and green onions.
    2 cups Ranch dressing, ½ cup sour cream, ¼ cup green onions, minced
  • To assemble, spread the cornbread pieces evenly along the bottom of a large glass serving bowl. Layer over the tomato mixture, followed by the corn, then the crumbled bacon. Gently spread the dressing mixture over the top, then sprinkle with the shredded cheese. Keep chilled until ready to serve.
    1 ½ cups frozen corn, thawed, 8 slices cooked bacon, crumbled, 1 ½ cups Mexican style cheese


Serving: 1serving | Calories: 436kcal | Carbohydrates: 26g | Protein: 14g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 871mg | Potassium: 460mg | Fiber: 6g | Sugar: 7g | Vitamin A: 713IU | Vitamin C: 21mg | Calcium: 165mg | Iron: 3mg