Go Back
+ servings
Layers of bread and fresh produce in ranch dressing

Cornbread Salad

Cornbread Salad- an extraordinary salad made with layers of homemade cornbread, beans, corn, bell peppers, tomatoes, green onions then topped with bacon bits, cheese, and a generous serving of ranch dressing. Each ingredient is in complete harmony. This easy salad recipe is everything you’ll need for a special family dinner or when entertaining!
Course Salad
Cuisine Southern
Keyword cornbread salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 10 - 12 people
Calories 254kcal
Author Imma


  • 1 bunch homemade cornbread , cut into 1-inch cubes 
  • 3-4 cups tomatoes , seeded and chopped 
  • 1 cup red bell pepper , diced 
  • 1-½ cup green bell pepper , diced 
  • 2 (14.5 oz each) cans red kidney beans , rinsed and drained 
  • 1 (15 oz) can corn , rinsed and drained 
  • 8-10 bacon strips , diced   
  • 1 medium onion, small diced 
  • 1-2 cups grated sharp cheddar cheese
  • ½ cup green onion , diced  
  • ½ cup parsley , , chopped for garnish (optional)
  • homemade ranch dressing


  •  Heat the skillet or cast iron over medium-high heat. Then add chopped bacon, cook until the bacon is brown, turning as needed until brown and crunchy about 6-7 minutes or more.
  • For the assembly, you can use a large glass bowl or you can equally arrange on a large serving bowl. 
  • Arrange according to preference or you can refer to the picture for guidance - cornbread,  tomatoes, peppers, beans, corn, bacon, and onions. 
  • Top the salad with cheddar cheese ( if desired), green onions, parsley, and ranch dressing. I usually reserve the ranch dressing until ready to be served.
  • Cover and refrigerate for at least a couple of hours before serving. Serve with extra ranch dressing on the side.


  1. Swap kidney beans with pinto or black beans.
  2. For best results, make your cornbread at least 4 hours ahead.
  3. Keep any leftover in the refrigerator for 3-4 days. Take note that the texture starts to change like the cornbread starts to get soggy.
  4. Prepare this dish at least an hour before serving.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 254kcal | Carbohydrates: 25g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 230mg | Potassium: 562mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1354IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 3mg