Go Back
–+ servings
Cornbread Salad

Cornbread Salad

Cool off with this easy Southern Cornbread Salad—no bake, loaded with fresh vegetables, creamy ranch dressing, and crumbled cornbread for a fun, summery side dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Southern
Servings 6 side dish

Ingredients
  

  • 4 cups cornbread, cut into 1-inch cubes store-bought or homemade; use jalapeño cornbread for a kick
  • 1 can (15 oz) sweet corn, drained or 2 cups fresh kernels, lightly blanched
  • 1 can (15 oz) black beans, rinsed and drained sub chickpeas for variation
  • 1 red bell pepper, diced orange or yellow peppers look festive
  • 1 small red onion, finely chopped soak in ice water 10 minutes for mild flavor
  • 1 cup grape tomatoes, halved use cherry tomatoes if desired
  • 1/2 cup shredded cheddar cheese optional—use pepper jack for spice
  • 1 cup ranch dressing homemade or your favorite brand—Hidden Valley works great
  • 2 tablespoons chopped fresh cilantro or parsley for brightness
  • 1 teaspoon smoked paprika adds subtle warmth
  • Salt and pepper to taste

Instructions
 

  • If using homemade, bake cornbread the day before and let it cool fully—this prevents sogginess. Gentle toasting under the broiler for 2–3 minutes gives a delightful crunch.
  • In a big mixing bowl, stir together corn, beans, bell pepper, onion, and tomatoes—colorful veggies make this salad pop on the table.
  • Gently fold in the cornbread cubes so they soak up some dressing but stay slightly firm—go easy to keep the texture interesting.
  • Pour ranch dressing over the mixture, sprinkle smoked paprika, cilantro, salt, and pepper, then toss until everything’s evenly coated. Taste and tweak seasoning—sometimes a squeeze of lime brightens it up!
  • Cover and refrigerate for at least 20 minutes; chilling melds flavors and softens cornbread just enough. (Pro tip: If you’re short on time, pop it in the freezer for 10 minutes.)
  • Transfer to a pretty platter or bowl, sprinkle extra herbs, and watch it disappear.

Notes

Cornbread texture matters: Day-old cornbread gives the best bite—fresh slices tend to disintegrate. Adjust dressing: If you prefer lighter tang, swap half the ranch for Greek yogurt. Drain thoroughly: Excess liquid from beans or corn can water down the salad. Herbs on top: Add a final sprinkle of cilantro or parsley just before serving for a fresh pop of color.
Keyword Cornbread Salad, Healthy-ish, Potluck Favorite, Southern Salad, Summer Side Dish
Love this recipe?Follow us at @Recipecs for more