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.

Blue Ribbon Recipe

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. The Test Kitchen


★★★★★ 18 votes

45 Min


Add to Grocery List

  • 1 pkg
    jiffy cornbread mix
  • 1 pkg
    hidden valley ranch salad dressing mix
  • 1 c
    sour cream
  • 1 c
  • 2 c
    sliced cherry tomatoes
  • 1
    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)

How to Make Cornbread Salad


  1. Prepare cornbread mix according to package directions; cool.
  2. Stir together salad dressing mix, sour cream, and mayonnaise until well blended; set aside.
  3. Combine tomatoes, bell pepper, and onion; gently toss.
  4. Crumble 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).

Printable Recipe Card

About Cornbread Salad

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

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