Cornbread Salad

Angie Modesitt


This salad is great for a family reunion or pitch-in dinner. It makes a lot! Let it sit in the fridge for a couple of hours to let the magic happen, or even better over night. I hope you will enjoy this salad as much as my family and I have.


★★★★★ 2 votes

20 Min
15 Min
No-Cook or Other


  • 2 pkg
    jiffy cornbread mix, prepared
  • 1/2
    medium onion or green onions (i use red)
  • 1/2
    green pepper
  • 2
    small tomatoes, seeded & diced
  • 4-5
    celery ribs
  • 6-8
    slices of bacon, fried & crumbled

  • 1 c
  • 1/4 c
  • 1/4 c
  • 1/4 c
  • 1/2 tsp

How to Make Cornbread Salad


  1. Prepare Jiffy cornbread as directed on the package. Let cool, then crumble in large bowl. Dice the vegetables and bacon then add to the cornbread.
  2. For the Dressing: In a bowl combine all the ingredients and wisk until smooth. Add to salad and mix well.
  3. Refrigerate. Keeps up to 4 days.
  4. Helpful Hints: I use the fully cooked bacon (the whole box) Hey, you can never have to much bacon! My kitchen scissors make quick work of cutting the bacon. Also you may think there is not enough dressing - just keep stirring and then stir some more. It will combine.

Printable Recipe Card

About Cornbread Salad

Main Ingredient: Bread
Regional Style: American
Hashtags: #Dish #cornbread

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