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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.
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Print Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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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