Tennessee Cornbread Salad
Bright, bold, and bursting with Southern charm, Tennessee Cornbread Salad is a show-stopping dish perfect for potlucks, barbecues, or any gathering. This layered salad combines hearty crumbled cornbread, crispy bacon, creamy ranch dressing, and vibrant vegetables like grape tomatoes, fresh corn, and green bell peppers, creating a medley of textures and flavors in every bite. With a simple homemade dressing of mayonnaise, sour cream, and ranch seasoning, this recipe is as easy to assemble as it is impressive to serve—especially when showcased in a clear trifle dish. Ready in just 20 minutes of prep time, this chilled salad is a crowd-pleaser that brings a rustic yet refined touch to your table.
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Recipe Information
Ingredients
- 8 cups (crumbled) cornbread
- 8 slices (cooked and crumbled) bacon
- 15 ounces (drained and rinsed) canned pinto beans
- 1 cup fresh corn kernels
- 1.5 cups (halved) grape tomatoes
- 1 large (diced) green bell pepper
- 4 stalks (chopped) green onions
- 1.5 cups shredded cheddar cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon ranch seasoning mix
Instructions
Preheat the oven and bake the cornbread according to your favorite recipe or package instructions. Allow it to cool completely, then crumble into bite-sized pieces. You should have 8 cups of crumbled cornbread.
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble the bacon into small pieces.
In a small bowl, whisk together the mayonnaise, sour cream, and ranch seasoning mix until smooth. Set the dressing aside.
In a large trifle dish or clear glass bowl, begin layering the ingredients in the following order: half of the crumbled cornbread, half of the pinto beans, half of the corn kernels, half of the grape tomatoes, half of the green bell pepper, half of the green onions, half of the shredded cheddar cheese, and half of the crumbled bacon.
Spread half of the prepared dressing evenly over the first layer.
Repeat the layers with the remaining ingredients: cornbread, pinto beans, corn, tomatoes, green bell pepper, green onions, cheddar cheese, and bacon.
Finish by spreading the remaining dressing over the top of the salad, covering it evenly.
Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with additional green onions or bacon, if desired. Serve the salad cold and enjoy!
Nutrition Facts
Calories |
5810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.5 g | 476% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 8049 mg | 350% | |
| Total Carbohydrate | 498.3 g | 181% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 90.5 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 3180 mg | 245% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4182 mg | 89% | |
*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.
