This salad makes such a nice presentation.  Use a clear glass bowl with straight sides (like a trifle bowl) to show off the layers.  The perfect size for a large get together.  This salad is quite similar to the layered pea salad.  I really LOVED the flavors of this salad!

How to Make Southern Layered Cornbread Salad

The perfect easy cornbread salad recipe for family reunions, barbecues, picnics.

LAYERED CORN BREAD SALAD INGREDIENT LIST-full recipe below in recipe card

STORE BOUGHT CORNBREAD INGREDIENT LIST

• 1 (8.5 ounce) corn muffin mix-plus ingredients listed on the box

SKILLET HOMEMADE CORNBREAD INGREDIENT LIST

• 1½ cups stone ground yellow cornmeal
• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1¾ cups buttermilk
• 2 medium or 1 large jalapeno, seeded and minced (optional)
• 3 large eggs
• 2 tablespoons vegetable oil

SALAD INGREDIENTS LIST

• 1 cup mayonnaise
• 1 (8 ounce) sour cream
• 1 (1 ounce) packet of ranch dressing mix
• 2 cups shredded medium or sharp cheddar cheese
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1 (15.25 ounce) cans whole kernel corn, drained or grilled corn
• 10 slices of bacon, crisp-cooked, drained ,and crumbled
• 3 cups coarsely chopped tomatoes (about 3 large tomatoes)
• 1 cup chopped green bell pepper and or red bell pepper
• ½ cup sliced green onions

SOUTHERN CORNBREAD SALAD INSTRUCTIONS

STORE BOUGHT CORNBREAD INSTRUCTIONS

1. Prepare box of jiffy cornbread mix according to package; cool, crumble cornbread and set aside.

HOMEMADE SKILLET CORNBREAD INSTRUCTIONS

1. Heat oven to 425°. Arrange the rack to the center of the oven. Place a 10-inch cast iron skillet in the oven while it heats.
2. Whisk together the dry ingredients into a large bowl.
3. In a medium bowl, lightly whisk the buttermilk, jalapeno, and eggs. Pour buttermilk mixture into the cornmeal mixture and stir until just combined.
4. Carefully remove the hot skillet from the oven.
5. Add the oil, roll the pan to move the oil and coat the skillet. Carefully pour the batter into the center of the hot pan.
6. Bake until a testers inserted into the center comes out clean (20 to 25 minutes) or golden brown. REMEMBER YOU CAN OMIT THE JALAPENO PEPPERS. STORAGE: The cornbread can be tightly wrapped in plastic wrap or foil and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.

SOUTHERN LAYERED CORNBREAD SALAD INSTRUCTIONS

1. In a small bowl add the mayonnaise, sour cream, and salad dressing mixture; stir to combine.
2. In a 3 to 4 quart glass salad bowl layer crumbled cornbread and 1 cup of the cheese.
3. Spread with half of the salad dressing mix.
4. Layer in the following order into a large trifle dish: crispy bacon, corn kernels, the remaining 1 cup cheese, beans, tomatoes, sweet green pepper, and the remaining dressing. Add green onion garnish.
5. Cover tightly and chill.

ADDING MORE LAYERS FOR A LARGER SALAD

Adding chopped lettuce to your cornbread salad is cheap and will add more volume to the salad. If you add the chopped lettuce, I recommend making more of the ranch dressing. SUGGESTION: Add the layer of chopped lettuce to the top of the first layer of cheese at the bottom of the salad and add the dressing on top of that.

CORNBREAD CONFETTI SALAD ADDITIONS AND ALTERATIONS

This classic Southern side dish has simple ingredients. The different colors make it the perfect potluck dish and one of my favorite recipes. WHY I LOVE THIS SOUTHERN CLASSIC: The layers are not only delicious but visually appealing along with the beautiful colors.

TO MIX OR NOT TO MIX: I love the layered salad presentation but it’s not the only option. The cornbread salad can also be a tossed salad. Add all the salad ingredients (including the cornbread) to a large salad bowl. In a medium bowl, add the mayonnaise, sour cream, and ranch powder. Whisk until combined. Pour dressing over salad ingredients and gently toss until fully coated.

SWITCH UP THE BEANS: I used pinto beans in this recipe, black beans are a great alternative. You can also use kidney beans, or white beans. Beans add protein and a meaty texture to the salad.

ADDITIONS: For added flavor and texture, add chopped red onion and black olives.

HOW TO STORE LEFTOVER CORNBREAD SALAD

Since there is NO LETTUCE to wilt, this is the absolute best salad to make in advance! In fact it’s even better the next day! Follow the tips below for making the salad ahead of time and for storing leftovers. NOTE: If you add lettuce to the recipe, I recommend making it no longer then 2 hours in advance and not the recommended up to 2 days in advance.

STORAGE: Store the leftover salad in an airtight container for up to 3 days.

MAKE AHEAD: Prepare at least 2 hours or up to 2 days in advance. Cover and refrigerate until ready to serve.

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