Southern Cornbread Salad
Celebrate the vibrant flavors of the South with this irresistible Southern Cornbread Salad, a layered masterpiece perfect for potlucks, family gatherings, or casual weeknight dinners. Featuring fluffy, golden cornbread as the star ingredient, this salad is beautifully complemented by crispy bacon, tangy ranch dressing, and a medley of fresh vegetables like cherry tomatoes, green bell pepper, and red onion. Shredded sharp cheddar cheese adds a rich, creamy dimension, while hearty pinto beans provide extra substance. Prepared in a stunning glass bowl to showcase its colorful layers, this chilled salad is as visually appealing as it is delicious. With minimal prep time and bold flavors that meld beautifully after a rest in the refrigerator, Southern Cornbread Salad is a crowd-pleasing dish you'll want on your table every season.
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Recipe Information
Ingredients
- 6 cups Cornbread
- 8 slices Bacon
- 2 cups Cherry tomatoes
- 1 medium Green bell pepper
- 1 medium Red onion
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Canned pinto beans, drained and rinsed
- 1 cup Sour cream
- 1 cup Mayonnaise
- 1 tablespoon Ranch dressing mix
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
1. Prepare the cornbread according to your favorite recipe (or use store-bought), allowing it to cool completely. Cut or crumble the cornbread into bite-sized pieces and set aside.
2. Cook the bacon in a large skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain. Once cooled, crumble the bacon into small pieces and set aside.
3. Chop the cherry tomatoes in half, dice the green bell pepper, and thinly slice the red onion into rings.
4. In a small bowl, whisk together the sour cream, mayonnaise, and ranch dressing mix until smooth. This will be the salad's dressing.
5. In a large clear glass bowl (to showcase the layers), begin assembling the salad. Start by spreading half of the crumbled cornbread evenly on the bottom of the bowl.
6. Add half of each ingredient in layers: pinto beans, cherry tomatoes, diced bell pepper, sliced red onion, shredded cheddar cheese, and crispy bacon pieces. Repeat the layers with the remaining ingredients.
7. Spread the dressing over the top layer of the salad, ensuring the top is evenly coated.
8. Optionally, sprinkle chopped parsley on top for garnish.
9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
5236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.6 g | 475% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 6265 mg | 272% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 70.6 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 3160 mg | 243% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3082 mg | 66% | |
*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.
