Southern Layered Cornbread Salad

2
Diana Perry

By
@Empebi

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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
12
Prep:
1 Hr
Cook:
4 Hr
Method:
Refrigerate/Freeze

Ingredients

Add to Grocery List

  • 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 large
    romaine, rough chopped
  • 2-1/2 c
    smoked turkey, cubed (optional; if i use i buy from the deli)
  • 1 large
    yellow bell pepper, diced
  • 1 large
    red or orange bell pepper, diced
  • 1 medium
    red onion, diced
  • 2 large
    tomatoes, seeded and diced
  • 3 stalks large
    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

Step-by-Step

  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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