Cornbread Salad I

Cornbread Salad I

128 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 40 m
Recipe by  Rosemarie

“Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!”

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Adjust Servings

Original recipe yields 12 servings



  1. Prepare corn bread according to package directions. Cool, crumble, and set aside.
  2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. Whisk together the dressing mix, sour cream, and mayonnaise.
  4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

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Reviews (128)

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I use a large bottle of ranch dressing (any flavor) instead of mixing up the mayo, sour cream, and dry ranch.



On a lark, I made this "odd-ball" recipe for a pot-luck at work. It was an absolute hit! I've since made it a number of times. Makes a great side for chili. I use ripe peppers instead of green - try roasting them first for extra flavor. I always make it a day ahead - it improves with more time in the fridge. The recipe holds up very well to modification -- add marinated artichoke, fresh basil leaves, pine nuts and substitute salami and romano (instead of bacon and chedder) for an Italian twist. Spice it up with roasted chipotle or jalapeno peppers - don't be afraid of trying other cheeses - smoked gouda or crumbled blue are delicious substitutions.



It sounds really strange, but this is a great salad. I've made it twice. The first time I followed the recipe exactly, and I thought the mayonnaise taste was too strong. The second time I reduced the mayonnaise to one cup and found that to be just fine. There was enough dressing, even with that reduction. I also took some other reviewers suggestion and just mixed everything together. I was taking it to a parish picnic and thought it would be easier that way. I would probably do that again in the future. Some reviewers said they thought it was better the second day, but I did not. I thought it was a little too moist, probably because the juice from the tomatoes was released. I highly recommend this for a different and tasty salad.

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Amount Per Serving (12 total)

  • Calories
  • 623 cal
  • 31%
  • Fat
  • 41.9 g
  • 65%
  • Carbs
  • 48.4 g
  • 16%
  • Protein
  • 16 g
  • 32%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 1534 mg
  • 61%

Based on a 2,000 calorie diet



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Cornbread Salad


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Bacon Cornbread Salad