Cornbread Salad
Transform your summer gatherings or potluck table with this vibrant and hearty Cornbread Salad, a delightful twist on traditional layered salads. Featuring crumbled cornbread as the base, this recipe brings together crisp cucumbers, sweet cherry tomatoes, red bell peppers, juicy corn, and savory bacon, all topped with a tangy homemade ranch dressing. Layers of shredded cheddar cheese add the perfect creamy richness, making every bite irresistibly flavorful. Prepared in just 20 minutes with a stunning presentation in a clear glass bowl, this Southern-inspired salad is perfect as a side dish or light main course, served chilled for maximum refreshment. Whether for picnics or family dinners, this Cornbread Salad is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 8 cups (crumbled) Cornbread
- 8 slices (cooked and crumbled) Bacon
- 1 cup (shredded) Cheddar cheese
- 1 cup (halved) Cherry tomatoes
- 1 (diced) Red bell pepper
- 0.5 cup (sliced) Green onions
- 1 cup Corn (canned or frozen, thawed)
- 1 (diced) Cucumber
- 1 cup Sour cream
- 1 cup Mayonnaise
- 1 packet (1 ounce) Ranch dressing mix
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C). Prepare your favorite cornbread recipe or use a mix to bake an 8-inch square pan of cornbread. Allow it to cool completely, then crumble into bite-sized pieces.
Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble. Set aside.
In a small bowl, combine sour cream, mayonnaise, ranch dressing mix, salt, and black pepper. Whisk until smooth and well mixed. Set aside.
In a large clear glass bowl (to showcase the layers), begin assembling the salad. Start with half of the crumbled cornbread as the base layer.
Add a layer of half the diced cucumber, followed by half the cherry tomatoes, half the diced red bell pepper, and half the corn. Sprinkle a portion of green onions over this.
Add half of the shredded cheddar cheese and half of the crumbled bacon for the next layer.
Spread half of the sour cream and mayonnaise dressing evenly over the layers. Repeat all layers with the remaining ingredients, ending with a final layer of shredded cheese and bacon.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors meld together.
Just before serving, garnish with additional green onions if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
5406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.5 g | 461% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 8125 mg | 353% | |
| Total Carbohydrate | 447.1 g | 163% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 90.2 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2348 mg | 181% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3262 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
