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Southern Cornbread Salad

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    16 servings


  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 envelope ranch salad dressing mix
  • 3 large tomatoes, seeded and chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup thinly sliced green onions, divided
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cups shredded cheddar cheese
  • 10 bacon strips, cooked and crumbled
  • 3-1/2 cups frozen corn, thawed


  • Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool.
  • Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions.
  • In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.
Nutrition Facts
3/4 cup: 367 calories, 23g fat (7g saturated fat), 46mg cholesterol, 607mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 11g protein.

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Average Rating:
  • Edward
    Aug 20, 2020

    No comment left

  • GrannyJean1944
    Feb 11, 2020

    My Sorority use to make this salad along with many more for our quarterly salad luncheon to raise money for Saint Judes. It was always one of the favorite foods on the menu. Seeing the recipe reminded me how much I loved it. Thanks for posting.

  • gremaux
    Aug 26, 2019


  • imanimykel
    Apr 11, 2019

    I made this salad for dinner last night and it was a hit! My 8 year old grandson asked his usual question whenever he realizes that I am preparing dinner, "What are you cooking?" When I told him the night's menu, he wanted to know what other sides we should add to the menu. My response was to tell him what the ingredients were and that I considered southern cornbread a meal within itself. later, while he was eating, he said "Granny this cornbread salad is delicious!" The rest of the family also loved it. Thanks for sharing this recipe. I just l I did add meat and a leafy salad.

  • Daina
    Feb 9, 2017

    Delicious! Took to a party, everyone raved and wanted recipe!! Thanks for a great and different "salad"!!!

  • Dellast
    Jun 27, 2016

    Very good and pretty to serve. I followed the recipe except for the beans. I used one can pinto and one can of black beans. I also used canned corn because that is what I had on hand. I thought this would turn into a big pile of mush but it didn't. Kids wouldn't go near it but all the adults love it. Thanks for posting.

  • Armstras07
    Jun 25, 2016

    I loved this recipe, I made it with black eyed peas instead of pinto beans, I used already crumbled bacon and added a variety of the peppers Green, Yellow, Red and Orange. It was so good. My whole Family Loved it. Defiantly one for a picnic or back yard BBQ

  • MarineMom_texas
    Jun 13, 2016

    I made this over the weekend and it is a hands down winner. I made no changes to the recipe and everyone loved it. Not only delicious but beautiful as well. I highly recommend this recipe as a Volunteer Field Editor.

  • Wakeshia85
    Jun 11, 2016

    This recipe is amazing!! I made this for our memorial day bbq and it was a great success! It tasted even better the next day. It's been requested for our 4th of July bbq also.

  • ms11145
    Jun 6, 2016

    Great salad. I've been making this for years. Sometimes I sub chili beans for the pinto beans and I usually eliminate the bacon to make it purely vegetarian.