southern layered cornbread salad

★★★★★ 3
a recipe by
Diana Perry
Martinez, GA

When we were showing our Scottish Terriers our group would gather after our turns in the ring to have a potluck, right there in the grooming area. This salad was one of the most popular dishes, and was requested often!! It involves a bit of prep work, but if you are pushed for time you can buy pre-chopped peppers, celery, and red onions at many grocery stores. It does need to refrigerate at least 4 hours, but overnight is best.

★★★★★ 3
serves 12
prep time 1 Hr
cook time 4 Hr
method Refrigerate/Freeze

Ingredients For southern layered cornbread salad

  • 1 box
    jiffy corn bread mix, made according to package directions, in 8" square pan; crumbled
  • 12 oz
    peppercorn ranch salad dressing
  • 1/3 c
    grated parmesan cheese
  • 1/3 c
    buttermilk
  • 1/2 c
    mayonnaise
  • 1 head lg
    romaine, rough chopped
  • 2-1/2 c
    smoked turkey, cubed (optional; if i use i buy from the deli)
  • 1 lg
    yellow bell pepper, diced
  • 1 lg
    red or orange bell pepper, diced
  • 1 md
    red onion, diced
  • 2 lg
    tomatoes, seeded and diced
  • 3 stalks lg
    celery, diced
  • 2 c
    shredded swiss cheese (8 ounces)
  • 1 lb
    bacon, diced and cooked, drained well
  • 2
    green onions, diced (garnish)

How To Make southern layered cornbread salad

  • 1
    This salad needs a very large bowl. If you have a glass bowl it will make a very pretty addition to the table!
  • 2
    Mix the salad dressing, mayonnaise, buttermilk, and parmesan. Blend well. (If you cannot find Peppercorn Ranch you can use traditional ranch and add about 1/2 teaspoon freshly ground black pepper, or to your taste)
  • 3
    Start the layers with 1/3 of the cornbread; add 1/2 of all the other ingredients, (except the green onion) in this order: romaine; turkey; yellow pepper; orange pepper, onion, tomato; celery; cheese; bacon; 1/3 of the dressing mixture.
  • 4
    Repeat layers, ending with cornbread, and the final 1/3 of the dressing mixture.
  • 5
    Cover tightly; refrigerate at least 4 hours, or over night. Prior to serving, add more buttermilk if the top appears too dry; garnish with the green onion.
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