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+ servings
5 from 1 vote

Cornbread Salad

This Southern cornbread salad is perfectly dressed with a tasty ranch-style sour cream mayo dressing. It's a crowd-pleaser and great to be served all year round!
Author Diana
Servings 6
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes


  • 1 batch cornbread cubed or crumbled
  • 1 can kidney, pinto, or black beans rinsed and drained
  • 1 can corn kernels rinsed and drained
  • 1 cup green onion thinly sliced
  • 1 green pepper diced
  • 1 red pepper diced
  • 3 tomatoes diced
  • cups sharp cheddar cheese
  • salt and pepper

For the ranch-style dressing:

  • 1 packet ranch dressing mix
  • 1 cup sour cream
  • 1 cup mayonnaise


  • To make the dressing, whisk the ranch with sour cream and mayo until well combined. You can also add some herbs if you like.
  • In a large bowl, add the crumbled or cubed cornbread, beans, corn, green onion, bell pepper, tomato, and cheddar. Mix until well combined. Then add the dressing, and mix until everything is well combined. Have a taste and adjust seasonings to your preference.


  • I recommend allowing the cornbread to sit at room temperature for at least 4-6 hours after it's baked and before it's added to the salad.
  • Chill the salad in the fridge for at least 2 hours before serving, to allow the flavors to settle.
  • Store the salad in the fridge for up to 3-4 days. Be aware that the cornbread will become super moist and maybe a little bit mushy, so if you don't like that then don't mix everything together (cornbread, salad, and dressing) before you're ready to serve.


Calories: 344kcal | Carbohydrates: 25g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 523mg | Potassium: 595mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1911IU | Vitamin C: 54mg | Calcium: 288mg | Iron: 2mg