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Cornbread Salad

A classic layered Southern salad featuring crumbled cornbread, crisp bacon, sweet corn, pinto beans, and fresh veggies tossed with creamy ranch dressing.

30 minEasyServes 8380 cal/serving

Southern AmericanSaladStovetopStandardNut-FreeSesame-FreeShellfish-FreeAlcohol-Free

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Ingredients

  • 6 cups baked cornbread, crumbled
  • 8 slices thick-cut bacon, diced
  • 1 can canned pinto beans, rinsed
  • 1 can canned sweet corn, drained
  • 2 cups cherry tomatoes, halved
  • 1 pepper green bell pepper, diced
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup ranch dressing

Instructions

  1. 1

    Cook 8 slices diced thick-cut bacon in a skillet over medium heat until crisp, then drain on paper towels.

  2. 2

    Place half of 6 cups crumbled baked cornbread in a large serving dish.

  3. 3

    Layer 1 can rinsed canned pinto beans, 1 can drained canned sweet corn, 1 pepper diced green bell pepper, and 2 cups halved cherry tomatoes over the base.

  4. 4

    Spread 1 cup ranch dressing evenly on top, then sprinkle with 1 cup shredded sharp cheddar cheese, remaining cornbread, and cooked bacon.

  5. 5

    Chill for at least 2 hours prior to serving.

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Questions

How much time should I plan for Cornbread Salad?

As written, 30 minutes: 20 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 5, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

Can I use turkey bacon instead of bacon in Cornbread Salad?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Cornbread Salad uses 8 slices thick-cut bacon, diced.

Can I make Cornbread Salad dairy-free?

Yes. The dairy in Cornbread Salad is 1 cup sharp cheddar cheese, shredded. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How many calories are in Cornbread Salad?

One serving (the recipe makes 8) is about 380 calories, with 10 g protein, 36 g carbohydrate and 22 g fat, plus 4 g fiber and 750 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Cornbread Salad?

The base of Cornbread Salad is pinto beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Serve it with

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