Layered Cornbread Salad
Bright, colorful, and irresistibly delicious, this Layered Cornbread Salad is the ultimate crowd-pleasing dish for potlucks, barbecues, or festive gatherings. Featuring crumbled cornbread as its hearty base, this savory showstopper is stacked with crispy bacon, fresh romaine lettuce, juicy cherry tomatoes, sweet corn, and sharp cheddar cheese. The creamy dressing—made with mayonnaise, sour cream, and ranch seasoning—adds a tangy, herbaceous flavor that ties the layers together beautifully. Assembled in a clear trifle dish, this salad not only delivers bold, satisfying flavors but also makes a stunning addition to any table. Best served cold after a chill in the fridge, this layered cornbread salad is a flavorful masterpiece that's as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 8 cups Cornbread
- 1 cup Bacon, cooked and crumbled
- 4 cups Romaine lettuce, chopped
- 2 cups Cherry tomatoes, halved
- 1.5 cups Corn kernels (fresh, frozen, or canned, drained)
- 1 cup Shredded cheddar cheese
- 0.5 cup Green onions, sliced
- 1 cup Mayonnaise
- 1 cup Sour cream
- 2 tablespoons Ranch seasoning mix
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare cornbread according to your favorite recipe or use store-bought cornbread. Allow it to cool completely, then crumble it into bite-sized pieces and set aside.
Cook bacon until crispy, drain on paper towels, and crumble into small pieces. Set aside.
In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning mix, salt, and black pepper to make the dressing. Refrigerate until ready to use.
In a large clear glass bowl or trifle dish, create the first layer by spreading half of the crumbled cornbread evenly at the bottom.
Add a layer of half the chopped romaine lettuce on top of the cornbread.
Next, layer half of the cherry tomatoes, followed by half of the corn kernels.
Sprinkle half of the shredded cheddar cheese evenly over the vegetables.
Top with half of the cooked and crumbled bacon, followed by a portion of the sliced green onions.
Spread half of the prepared dressing evenly over the top to complete the first set of layers.
Repeat all layers with the remaining ingredients, starting with the cornbread, and ending with a final layer of dressing on top.
Garnish the top of the salad with extra shredded cheddar cheese, crumbled bacon, and sliced green onions if desired.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve cold and enjoy!
Nutrition Facts
Calories |
6570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 437.9 g | 561% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 12479 mg | 543% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 93.9 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2809 mg | 216% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4934 mg | 105% | |
*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.
