Cornbread Salad with black-eyed peas, corn, tomatoes, cheese, bacon and ranch dressing - a great make ahead potluck recipe with 7 gm carb/serving. Half the recipe for a side dish that's ready in 30 minutes!
This recipe updated October 2019 with all new photos and step by step instructions.
What is Cornbread Salad?
This delicious and different salad features all your favorite Southern veggies! Layers of cornbread, black eyed peas, corn, tomatoes and green peppers combine with bacon and cheese for a taste explosion. Add a topping of creamy ranch dressing for the perfect side dish.
This all-in-one salad makes a great dish to bring to office parties, potlucks and family get-togethers. It is an ideal side dish since it contains a variety of veggies. The recipe as listed makes either one large salad or 2 small to medium size salads, making it perfect for large groups.
Why this recipe works:
Cornbread salad is a complete meal in salad form! Check out these tips for best results:
- Ingredients are layered to keep them fresh
- Use a cornbread mix to decrease prep time
- Drain the diced tomatoes by placing them on paper towels
- Use "light" or low fat products if desired
- 7 gm carb per serving
- Serve with tortilla chips for a tasty dip
The ingredients for Cornbread Salad
- Use a cornbread mix or prepare cornbread from scratch if desired. This step can be completed a day in advance if desired. Cover the cornbread until ready to use. Here is my recipe for a small recipe of cornbread if you are preparing a half recipe of Cornbread Salad.
- Chop the veggies or use a food processor. Allow the veggies to drain on paper towels to reduce extra liquid.
- Prepare the ranch dressing ahead if desired. Cover and store in the refrigerator until ready to use.
- Use regular mayo and sour cream or "light" products if you prefer.
- You may use prepared bacon bits if desired.
Cornbread Salad Ingredients[/caption]
Step by step method to make Cornbread Salad
- Prepare a pan of cornbread. (Photo 1) Allow to cool, then crumble ½ the cornbread into bowl.(Photo 2)
- Chop the veggies then drain on paper towels if tomatoes are very juicy. Layer ½ on top of cornbread.(Photo 3)
- Layer ½ peas and ½ corn next. (Photo 4) Then layer ½ of cheese and ½ bacon. (Photo 5)
- Prepare ranch dressing. (Photo 6) It will be thick, which will allow it to form a layer over the ingredients. Spread ½ the dressing as next layer to help "seal" the ingredients below. (Photo 7)
- Garnish with cheese and bacon (Photo 8) then cover and place in refrigerator. For best results, make the salad the night before you serve it.
Expert tips for making Cornbread Salad
- Feel free to half this recipe if desired.
- Use a clear glass salad bowl or trifle bowl for an attractive presentation.
- Allow the cornbread to cool completely before layering. Break the cornbread into medium chunks for best results.
- Substitute your favorite bean or pea for the black-eyed peas if desired.
Frequently asked questions
- What do you serve with cornbread salad? This salad can be a meal in itself! Use it as a dip or as a side dish to roast beef, chicken or pork.
- Can I use leftover cornbread to make this salad? Yes!
- How do I store leftovers? Cover leftover salad and store in refrigerator. It is delicious the next day!
- Can I serve Cornbread Salad at Thanksgiving! Definitely yes! This salad works for any special occasion- perfect side dish to a roast turkey or ham meal.
Cornbread Salad in Trifle Bowl
Hope you enjoy this cornbread salad. Check out my other salad recipes:
Diabetes Friendly Holiday Recipes
Did you make this recipe? Please leave your star rating and comment below!
Recipe
Cornbread Salad
Ingredients
- 1 7.5 oz. box Cornbread Mix
- ¾ cup diced tomato
- ½ cup green bell pepper diced
- ½ cup chopped green onions
- 1 1 oz. pkg ranch dressing mix (or homemade ranch dressing mix)
- 1 cup light mayonnaise
- 16 oz. light sour cream
- 1 15.8 oz. blackeye peas
- 1 cup whole kernel corn
- 2 cups cheddar cheese shredded
- 4 slices lower sodium bacon diced
Instructions
- Prepare cornbread per label directions. Set aside.
- Combine tomatoes, green pepper and onions. Drain on paper towels if juicy. Set aside.
- Combine ranch dressing mix with sour cream and mayonnaise, stir well to combine.
- In a large bowl (or 2 small to medium bowls), layer half of ingredients in this order: cornbread, tomato mixture, peas, corn, cheese, bacon, dressing. Repeat layers.
- Garnish with grated cheese if desired.
- Store in refrigerator.
Notes
- Feel free to half this recipe if desired.
- Use a clear glass salad bowl for an attractive presentation.
- Allow the cornbread to cool completely before layering. Break the cornbread into medium chunks for best results.
- Substitute your favorite bean or pea for the black-eyed peas if desired.
Martha E says
I ate something similar to this at work. It had pickle juice mixed in. Could you mix pickle juice in the mayonnaise dressing?
Charlotte says
I think in those recipes they aren’t using ranch dressing. So maybe leave that off and try it? Hope that helps!