Cornbread Salad With Bacon, Cheddar, and Ranch

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/3/21
Cornbread Salad

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
467 Calories
27g Fat
45g Carbs
13g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 467
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 41%
Cholesterol 53mg 18%
Sodium 1131mg 49%
Total Carbohydrate 45g 16%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 13g
Vitamin C 26mg 131%
Calcium 165mg 13%
Iron 3mg 15%
Potassium 640mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Southern cornbread salad is one good reason to make two or more batches of cornbread at a time. Use the second cornbread for a delicious salad or freeze it and use it later. 

Suzi's cornbread salad is a delicious combination of baked cornbread, cheese, plenty of crispy crumbled bacon, pinto beans, and vegetables. The salad is perfectly dressed with a ranch-style sour cream and mayonnaise dressing. Feel free to tailor the cornbread salad to suit your taste. Reduce or increase some ingredients, omit the bacon or cheese, or use less dressing mix.

Use the included recipe for buttermilk cornbread or make your cornbread from your own favorite recipe or a mix.

Ingredients

Cornbread:

  • 1 tablespoon shortening

  • 1 3/4 cups cornmeal

  • 1/2 cup all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 1/4 cups buttermilk

  • 1 large egg

  • 3 tablespoons unsalted butter, melted

Salad:

  • 1 envelope (2 tablespoons) ranch dressing mix

  • 1 cup sour cream, or to taste

  • 1 cup mayonnaise, or to taste

  • 3 medium tomatoes, coarsely chopped

  • 1/2 cup each coarsely chopped red and green bell pepper

  • 1/2 cup coarsely chopped green onion

  • 30 ounces canned pinto beans

  • 10 strips cooked bacon, crumbled

  • 2 (15-ounce) cans corn, drained, or Fiesta corn with peppers

  • 2 cups shredded cheddar cheese, optional

Steps to Make It

Cornbread

  1. Heat the oven to 425 F/220 C/Gas 7.

  2. Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven.

  3. Combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.

  4. In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter.

  5. Take the skillet out of the oven and place it on a rack.

  6. Combine the dry mixture with the buttermilk mixture and stir to blend well.

  7. Pour it into the hot skillet and return the skillet to the oven.

  8. Reduce the oven temperature to 375 F/190 C/Gas 5 and bake the cornbread for 20 to 24 minutes, or until browned and crusty around the edges.

  9. Remove the cornbread to a rack and cool completely.

Salad

  1. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.

  2. Combine the chopped tomatoes, bell peppers, and onions. Toss gently.

  3. Crumble half of the cornbread into a large bowl.

  4. Top with half each of beans, tomato mixture, bacon, corn, cheese (if using), and dressing mixture. Repeat layers.

  5. Cover the bowl and chill the salad for at least 3 hours.

  6. When ready to serve, take it out of the refrigerator and gently stir the mixture.

Recipe Variations

  • Replace the ranch dressing mix with taco seasoning.
  • Replace the pinto beans with black beans.