Cornbread Salad

Staci Cakes


Even if you're not a fan of cornbread, this salad will surprise you.

I never have any left over and am always asked for the recipe.

You can make this your own by trading out vegetables.


★★★★★ 2 votes

8 -10
30 Min
24 Hr



  • 1 box
    jiffy corn muffin mix

  • 1 pkg
    hidden valley ranch buttermilk dressing/dip mix
  • 1 c
    sour cream
  • 1 c
    real mayo

  • 1/2 c
    red onion, diced
  • 1/2 c
    green pepper, chopped
  • 2 large
    tomaotes, seeded and chopped (i use grape tomatoes, sliced)
  • 1 can(s)
    sweet whole corn, rinsed and well drained
  • 1 can(s)
    petite english peas, rinsed and well drained
  • 2 c
    sharp cheddar cheese, shredded
  • 1 pkg
    real bacon bits

How to Make Cornbread Salad



    Stir together the ranch dressing/dip mix, sour cream, and mayo until well incorporated. Refrigerate.

    Prepare cornbread per package instructions.
    Set aside to cool.

    Crumble 1/2 of the cornbread in the bottom of a trifle or clear glass bowl.
    Next layer with 1/2 of the corn, peas, onions, green peppers, and tomatoes.
    Spread 1/2 of the ranch mixture over vegetables.
    Sprinkle 1 cup of cheese over the ranch layer.
    Top cheese with 1/2 of the bacon bits.
    Layer again as stated above, using the remaining ingredients.
  4. Cover and refrigerate overnight before serving.
    The colder the better.

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About Cornbread Salad

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