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Crisp Cornbread Salad

"My family loves this cool crisp medley," reports Martha Spears of Lenoir, North Carolina. "It's a unique treatment for extra corn bread. You can fix this refreshing salad ahead of time and vary the vegetables to suit your tastes," she adds.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings


  • 1 cup coarsely crumbled cornbread
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup each chopped onion, cucumber, broccoli, green pepper, sweet red pepper and seeded tomato
  • 1/2 cup peppercorns ranch salad dressing
  • Salt and pepper to taste
  • Lettuce leaves, optional


  • In a large bowl, combine the cornbread, vegetables, salad dressing, salt and pepper. Cover and refrigerate for 4 hours. Serve on a lettuce-lined plate if desired.

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Average Rating:
  • dglong
    Aug 28, 2020

    I think we just we’re Not fans of cornbread salad. We’ve tried 2 different recipes and didn’t care much for either one.

  • JulieS211
    Jul 20, 2013

    I needed to use up some leftover cornbread from a batch that had come out a little dry. I remembered a dear friend made cornbread salad at a restaurant she worked at years ago, so I came looking for something along that line. This seemed to be a fresher take on what I remembered. It's a colorful, tasty salad. I used frozen corn that I quickly thawed with running water and I added a some crumbled bacon. I also subbed 1/2 mayo, 1/2 Miracle Whip for the dressing since my husband doesn't care for ranch, but ranch is great with just about anything, so I know it would be great with this! And you don't really have to chill it for 4 hours if you're in a pinch for time as I was; half hour got it nicely chilled.

  • gizesmom
    Dec 13, 2011

    I have also made this with crumbled bacon on top.......delish!!!