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corn bread salad in glass bowl

Cornbread Salad

Erica
Cornbread Salad has crumbled jalapeno cheddar cornbread layered with bacon, beans, and veggies for a delicious southern favorite. This cornbread salad recipe makes a good sized amount and can be made a day in advance, making this recipe perfect for a summer potluck or barbecue.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 10 people
Calories 553 kcal

Ingredients
 

For the Jalapeno Cheddar Cornbread

  • 1 box Jiffy corn muffin mix
  • 2 Tbsp (heaping) diced pickled jalapenos or 2 jalapenos, seeded and diced
  • ¼ cup chopped green onion
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp rubbed sage
  • 1 pinch kosher salt
  • ⅓ cup light buttermilk plus additional to adjust consistency
  • 1 large egg
  • ½ cup shredded sharp cheddar cheese

For the Cornbread Salad

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 envelope ranch salad dressing mix
  • 1 (27 oz) can pinto beans, rinsed and drained
  • 2 cups whole kernel yellow corn thawed if frozen
  • 3 medium tomatoes chopped
  • 1 cup chopped green bell pepper
  • 10 bacon strips cooked and crumbled
  • 8 oz shredded sharp cheddar cheese
  • 1 cup chopped green onion

Instructions
 

Make the cornbread

  • Preheat oven to 350°F.
  • Whisk all the cornbread ingredients together. Add an additional splash or two of buttermilk to adjust the consistency. We want the batter thick but not dry.
  • Transfer the better to a small baking dish or in muffin tins sprayed with cooking spray.
  • Cook 15-20 minutes until lightly browned and cooked through. Set aside to cool.

Assemble the salad

  • Combine mayonnaise, sour cream, and ranch dressing mix. Set aside.
  • Crumble half of the cornbread into a 13-9 dish or large serving bowl. Layer half of the beans, ranch mixture, corn, tomatoes, green pepper, bacon, cheese, and green onion. Repeat layers.
  • Cover and refrigerate at least 2 hours.

Nutrition

Calories: 553kcal (28%) | Carbohydrates: 43g (14%) | Protein: 13g (26%) | Fat: 36g (55%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Cholesterol: 70mg (23%) | Sodium: 832mg (36%) | Potassium: 284mg (8%) | Fiber: 9g (38%) | Sugar: 9g (10%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword cornbread salad, jalapeno cornbread
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