Cornbread Salad

Cornbread Salad

79 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 40 m

“A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
  2. Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
  3. In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
  4. Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

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Reviews (79)

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The trick to this dish is giving it a try! I've made it many times as a side for bbq, but it is almost a meal in itself. Great with cold sliced ham too. Now I just usually make plain cornbread, may throw in the can of chiles or maybe not. There are plenty of other things going on so to me the extras in the cornbread are not essential. Tips: Mix up your dressing in advance, add the beans and allow the mixture to meld for a couple of hours in the fridge. It seems to make the dish more flavorful. If you're going to the trouble to put this together, make the dressing as stated! Bottled ranch---noooo! It's too wet and just does not have the creamier texture and tang you'll get by using sour cream. Cut the cornbread into tiny cubes before removing it from the pan. Makes for a better for presentation and it holds up longer. Once layered, this still needs more than 2 hours in order to reach max flavor---more like 6-8 or overnight, covered, in the fridge. Yummy!



This was a huge hit at our gathering. I'm not a big fan of pinto beans so I put substituted them for black beans instead. The tomatoes, peppers & green onions weren't mentioned in the directions so I just mixed them in with the corn and it was WONDERFUL!!



This is awesome!! And I make this so often that I don't actually need the recipe anymore. I leave out the bacon (just because it's a pain to deal with) and instead of layering I just mix everything together and I add a small layer of shredded cheese on top. It looks wonderful and it tastes even better! Thanks for a great recipe!!

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Amount Per Serving (12 total)

  • Calories
  • 460 cal
  • 23%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet



previous recipe:

Cornbread Salad I


next recipe:

Bacon Cornbread Salad