Cornbread Salad

Cornbread Salad Recipe

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Megan Stewart


I used to help make the church bulletins (before they had them printed professionally), and we usually had lunch with the other ladies. One of them made this wonderful salad, and nicely shared the recipe after I raved about how good it is! She has since passed away, but I think of her every time I make her wonderful salad.


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No-Cook or Other


  • 8 1/2 oz
    package cornbread mix
  • 1
    envelope ranch dressing mix
  • 1 c
    sour cream
  • 1 c
  • 1/2 c
    green pepper, chopped
  • 1/2 c
    red pepper, chopped
  • 1/2 c
    onion, chopped
  • 3 large
    tomatoes, chopped
  • 16 oz
    can pinto beans
  • 2 c
    fresh or frozen corn
  • 2 c
    cheddar cheese, shredded
  • 10 slice
    cooked bacon, optional

How to Make Cornbread Salad


  1. Bake bread according to package directions. Combine ranch dressing, sour cream and mayo in small bowl. In another mix peppers, onions, tomatoes, beans and corn.
  2. In a 3 quart bowl layer:
    1/2 cornbread, 1/2 vegetables, 1/2 cheese, 1/2 bacon, and 1/2 dressing. Repeat layers with remaining ingredients. Cover and store in fridge until ready to serve.
  3. Note: can use no fat sour cream and mayo to reduce calories.

Printable Recipe Card

About Cornbread Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American

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