Cornbread Salad

Melanie Miller


This salad is a refreshing side dish or simply on its own. For a change, add 2 cans pinto beans (drained). I sometimes mix all ingredients together instead of layering. Feel free to add/delete ingredients.

★★★★★ 18 votes
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Serve this in a clear bowl or trifle dish to show off this lovely salad to its fullest... then dig in and enjoy every flavorful bite! Perfect for parties or potlucks.


1 pkg
jiffy cornbread mix
1 pkg
hidden valley ranch salad dressing mix
1 c
sour cream
1 c
2 c
sliced cherry tomatoes
chopped green bell pepper
1/2 c
diced purple onion
2 c
shredded sharp cheddar cheese
2 can(s)
(15 1/4 oz) whole kernel corn, drained
3 Tbsp
sweet pickle relish
1 pkg
real bacon bits (optional)


1Prepare cornbread mix according to package directions; cool.
2Stir together salad dressing mix, sour cream, and mayonnaise until well blended; set aside.
3Combine tomatoes, bell pepper, and onion; gently toss.
4Crumble half of cornbread in large serving bowl. Layer half of tomato mixture. Layer half of cheese, bacon, corn, relish, and reserved salad dressing. Repeat layers and end with cheese and bacon on top. Cover and chill for 3 hours (this salad gets better the longer it sits).

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Bread
Regional Style: American
Collection: All-Star Salads
Other Tag: Quick & Easy