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layers of cornbread salad in trifle bowl
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4.38 from 8 votes

Cornbread Salad

A crowd-pleasing recipe full of delicious veggies! Layers of peppers, onions, peas, cornbread and ranch dressing makes a great dip or side dish.
Prep Time30 mins
Total Time30 mins
Course: Appetizer, Main Course, Salad
Cuisine: American
Servings: 12
Calories: 218kcal


  • 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


  • 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.


Expert tips 
  1. Feel free to half this recipe if desired.  
  2. Use a clear glass salad bowl for an attractive presentation.  
  3. Allow the cornbread to cool completely before layering.  Break the cornbread into medium chunks for best results.
  4. Substitute your favorite bean or pea for the black-eyed peas if desired.


Calories: 218kcal | Carbohydrates: 7g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 361mg | Potassium: 183mg | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 7.8mg | Calcium: 198mg | Iron: 0.5mg