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This easy Cornbread Salad has all of your favorite summertime flavors — tomatoes, corn, pinto beans, and the star of the show, cornbread! Topped with a rich and creamy homemade ranch dressing, it’s a perfect potluck dish.
Table of Contents
🌽 Cornbread is such a go-to staple at our house, and I put it on the table with pretty much any meal because everything goes with cornbread!
My 2 Best Tips For Making Cornbread Salad
Let Your Cornbread Cool Completely: Never rush this step! Warm cornbread will crumble too much and make your salad mushy. Cool cornbread cuts into clean cubes and maintains its structure when tossed with the other ingredients.
Serve Immediately After Dressing: Once you’ve added the creamy dressing and tossed everything together, serve right away. The longer the dressed salad sits, the more the cornbread will absorb moisture and lose its appealing texture.
🩷 Melissa
The first thing you think of when you hear “cornbread” probably isn’t salad. You’d probably think of grilling out or a big bowl of chili, or maybe a cool, Fall day watching football with your favorite comfort foods being served up.
But this cornbread salad will have you thinking about delicious homemade cornbread in a whole different way!
Packed with colorful veggies, pinto beans, shredded cheddar cheese, and crumbly, sweet cornbread, it comes together beautifully with a creamy homemade ranch dressing to top it off. All these fresh and big flavors combine to make a decadent and rich salad that the word “salad” doesn’t do it justice.
Cornbread Salad
Ingredients
- 1 batch of my famous cornbread, baked and cooled
- 6 cups shredded romaine lettuce, about 2 romaine hearts
- 1 can pinto beans, rinsed and drained
- 4-6 green onions, chopped
- 1 cup sharp cheddar cheese, grated
- 1 large tomato,, diced (or 3 roma tomatoes)
- 1 green bell pepper, diced
- 1 can corn,, drained (or 1.5 cups frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 heaping tablespoon ranch dressing mix
- 1-2 tablespoons milk
Instructions
- When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
- Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
- In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
- When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.
Notes
- This salad is super customizable — add what you have or like, and leave out what you don’t like or have. I love chopped jalapeño in it, and sometimes I’ll grill a few ears of corn instead of using frozen.
- Add some grilled chicken to make this a main dish salad.
- Try adding diced cucumbers, chopped bacon, black beans instead of pinto beans, or roasted corn for extra flavor. Red onion can replace green onions for a sharper bite.
- You can use homemade ranch seasoning, Italian dressing mix, or even a simple combination of garlic powder, onion powder, and dried herbs for a custom flavor profile.
Nutrition
How to Make This Cornbread Salad Recipe
Step 1: Make the cornbread first. This can be done ahead of time or you can use leftover cornbread (if that’s such a thing!). Let the cornbread cool completely before using.
Step 2: Chop up all of your veggies, drain the beans, cut the cornbread into bit-sized pieces, and shred the cheese. Add it all to a large bowl.
Step 3: Mix up homemade ranch dressing.
Step 4: Pour dressing into the salad and mix gently until combined.
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Recipe FAQs
I love layering up this salad in a glass bowl so you can see all the different colors and textures for presentation. It is so beautiful and fun! To serve, top with a drizzle of the ranch dressing with more in a small bowl on the side so people can add as much more as they’d like.
You can, but you’ll want to keep some of the bits separated until ready to serve. To make it ahead of time, put all the veggies in a bowl, and keep the dressing, cornbread, and cheese separate so that nothing gets soggy or wilted. Add those three ingredients right before serving.
Cornbread salad is hugely customizable, so you can really add any vegetables you like or have on hand, or use a different type of beans or cheese. This is also a great dish to make when you have leftover cornbread you need to use up!
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Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Love versatile salads all year long. But what is “leftover” cornbread? That never happens at my home. 😋
LOL, I do have to make a batch of cornbread just for this too…
I was looking for a lunch recipe that would be good for a spring day that would be filling, but not too heavy, and this fit the bill perfectly. 🙂
Your buttermilk cornbread recipe is amazing! I’m loving all your recipes and look forward to making some delicious meals.
Thank you!
I love that! Thank you!