Description
Whether you’re new to the Southern Cornbread Salad tradition or a seasoned cook looking for your next showstopper, this guide will walk you through the essentials—ingredients, timing, tips, and pro secrets—so you can craft the best Southern Cornbread Salad, tailored to your taste.
Ingredients
Every Texan or Tennessean has their secret twist, but these ingredients guarantee a colorful, flavor-packed Southern Cornbread Salad. This recipe is flexible—swap in what you love or have on hand!
- Cornbread (about 6 cups), crumbled
Tip: Use homemade or boxed cornbread. Day-old works best! - Thick-cut bacon – 8 slices, crisped and crumbled
Substitute: Smoked turkey bacon or vegetarian bacon for a lighter twist. - Cherry tomatoes – 2 cups, halved
Optional: Use diced Roma or heirloom tomatoes for added color. - Green onions – 1 cup, thinly sliced
Milder substitute: Use chives. - Whole kernel corn – 1 can (15 oz), drained
Upgrade: Charred corn cut from the cob brings sweet, smoky depth. - Cheddar cheese – 1½ cups, shredded
Variation: Pepper Jack or Colby for extra zing. - Red bell pepper – 1 cup, chopped
- Cucumber – 1 cup, diced
Optional: Use zucchini for crunch, or leave out if you prefer. - Buttermilk ranch dressing – 1⅓ cups
DIY: Blend 1 cup buttermilk, ⅓ cup mayo, 2 tsp ranch mix, and a squeeze of lemon. - Mayonnaise – ⅓ cup (if making the dressing from scratch)
- Fresh parsley – for garnish
Basil or cilantro work too, depending on your flavor profile
Ingredient Substitutions and Tips
- Vegan/Dairy-Free: Use dairy-free cheese and vegan mayo.
- Gluten-Free: Choose a gluten-free cornbread mix.
- Low-Fat: Swap bacon for roasted chickpeas; use Greek yogurt in the dressing.
Instructions
If you’re starting with a fresh batch, bake cornbread according to your favorite recipe or mix instructions. Let cool completely—this helps it crumble without getting soggy.
Tip: For an extra savory base, toss a handful of shredded cheddar or a pinch of smoked paprika into the batter.
As the cornbread cools, cook the bacon over medium heat until crisp. Drain excess fat on paper towels and crumble. Dice the tomatoes, bell pepper, green onion, cucumber, and shred the cheese.
Personalized Tip: Charring corn kernels in a skillet before adding boosts sweetness and adds smoky flavor notes.
If making from scratch, whisk together ranch dressing (store-bought or homemade), mayonnaise, and fresh lemon juice. Taste and adjust with cracked black pepper or hot sauce for a Southern zing.
In a clear trifle dish or wide glass bowl, begin with half the crumbled cornbread at the base. Layer on half of each: beans (if using), corn, bell peppers, tomatoes, green onions, and cucumber. Drizzle with half of the ranch dressing and sprinkle half the cheese and bacon on top.
Repeat all layers to the top of the bowl, finishing with ranch, cheese, bacon, and a bright sprinkle of fresh parsley.
Let the salad chill in the fridge for at least 2-3 hours. This melds flavors and makes for perfect forkfuls all the way through. Use a large spoon to serve, ensuring every scoop includes all the good stuff!
Pro Tip: Make individual layered salads in mason jars for picnics or lunchboxes.
Nutrition
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 11g