Southern Cornbread Salad

4 from 2 votes

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

Cook Time30

Total Time50

Course: Side Dish

Cuisine: American

Keyword: southern cornbread salad

Servings: servings

Calories: 436kcal

Author: Kasey Schwartz

Equipment

Large glass serving bowl
13 x 9 baking dish
Mixing bowls

Ingredients

Cornbread

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

Assembly

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

Instructions

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

Nutrition