Cornbread Salad

Cornbread Salad

Hoping this post finds you enjoying your holiday weekend –  you know, flags flying, beer flowing, endless tables of delicious eats!

If your celebrating continues into the weekend, have I got a dish for you.  This is one of those dishes that has been around for ages, the origin is unknown, everyone has a different take on it, but, it, without a doubt, belongs on every picnic table.

There’s just something so delicious and unusual about the gritty texture of the cornmeal, the creaminess of the dressing, and the veggies popping up throughout – it just works.

This post comes with a caveat… this picture is a lie, but not in the way you may think.  I made this.  This is my picture.  But this is not the way I serve it.  I throw everything into a bowl and combine the crap out of it!

Quite frankly, it looks like a hot beige mess, and I didn’t think that would be the best image to lure you in.

So layer it in a trifle, a large glass bowl, or throw caution to the wind and get it all mixy.

Fresh veggies are essential.  I hit the farmers market today and landed gorgeous, fresh, onions, peppers, and tomatoes, and they made all the difference.

Your “cook” time on this one is dependant on two things – how quickly you chop, and cheating when it comes to homemade cornbread.  I’ve gotten real comfortable with strolling to the bakery department, snagging a premade batch of cornbread, and calling it good!  But if you wanna make your own, go right ahead.

I switch up adding bacon, and swapping the ranch dressing with taco seasoning for more of a southwest feel.  So get creative kids!

Cornbread Salad


1 cup mayonnaise

1 cup sour cream

1 packet ranch mix

1 large red onion, diced

1 large green pepper, diced

1 large tomato, diced

1 15-ounce can whole kernel corn, drained

1 15-ounce can pinto beans, washed, rinsed, dried

1 box cornbread, prepared according to package, crumbled

2 cups mild cheddar cheese, shredded

1/3 cup cilantro, chopped

1 small jalapeno, ribs and seeds removed, diced


In a small bowl combine mayonnaise, sour cream and ranch mix.

In a large bowl add red onion, green pepper, tomato, corn, pinto beans, cornbread, cheese, cilantro and jalapeno.  Pour dressing over top and gently combine.

Cover and refrigerate for at least 2 hours.

5 thoughts on “Cornbread Salad

  1. Pingback: Goodbye 2013 | Someone Left The Cake Out In The Rain

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