Cornbread salad is a layered salad that’s just as delicious as it is pretty. Layers of cornbread, beans, veggies, cheese, and a zippy Southwestern salad dressing come together for an easy and delicious salad -- the perfect side dish for a family reunion, potluck, or church dinners.
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You’re Going to Love This
Tired of bringing the same old potato salad everywhere you go? This delicious cornbread salad recipe is sure to become your new family favorite.
Easy recipe. Open a box, a bag, a couple of cans, and chop a few veggies -- that’s all it takes to assemble this easy cornbread salad recipe.
Simple ingredients. There's nothing fancy in this. In fact, you might already have everything you need to make this cornbread salad recipe right in your pantry.
The salad dressing is amazing. Traditional cornbread salad is made with ranch dressing mix, mayo, and sour cream. I lightened it up with Greek yogurt southwestern salad dressing that's super easy to make -- and just might become your new go-to salad dressing recipe.
Centerpiece salad. Colorful vegetables layered in a clear trifle dish make a stunning presentation, so this salad will be the star of the show wherever you go. Sorry, broccoli salad.
Jiffy cornbread mix. Fast, easy, convenient, $.59.
Corn. I use frozen corn, but fresh or canned whole kernel corn also work.
Greek yogurt. I use plain nonfat Chobani Greek yogurt in this salad dressing recipe.
One of the best things about this cornbread salad recipe is you can completely customize it.
Jiffy cornbread. Jiffy mix is a sweet cornbread, which not everyone loves. You can use your favorite homemade cornbread recipe in this salad.
Black beans. Chickpeas, pinto beans, kidney beans -- any kind of bean will be great in this salad.
Green onions. Chives or chopped red onion would be great substitutes for green onions.
Feta cheese. Use your favorite cheese -- cheddar cheese would taste great!
Red bell pepper. Orange, yellow, or green bell pepper are great substitutes -- or poblano or Anaheim peppers.
Homemade salad dressing. If you don't want to make the Southwestern salad dressing, use store-bought salad dressing. You can also make your favorite salad dressing mix and add some taco seasoning to it.
Step by step instructions
Prepare a batch of cornbread in a square pan, following the instructions on the Jiffy box. Cut the cornbread into cubes once it has cooled.
Make the Southwestern salad dressing. In a small bowl, whisk together the Greek yogurt, lime juice and zest, honey, cumin, chili powder, and apple cider vinegar.
Cut cherry tomatoes into halves. Drain and rinse the black beans. Thaw the frozen corn. Dice the red bell pepper. Slice the green onions.
In a 3-quart trifle bowl or clear glass dish, build the layers with ½ of each ingredient.
Place cornbread cubes first, then layer beans, tomatoes, green onions, cheese, corn, red pepper, and the dressing.
Repeat this process. Add a few more tomatoes and green onions on top for garnish.
Let the cornbread cool completely before cubing it and adding it to the salad.
Thaw the frozen corn in the refrigerator overnight or place it in a mesh strainer and run it under cold water until defrosted.
This cornbread salad recipe is a good way to use leftover cornbread or whatever beans, cheese, and veggies you have on hand.
Add chopped chicken, hard boiled eggs, or crispy bacon for added protein.
For best results, make cornbread salad the day you plan to serve it. A few hours ahead of time is ideal so the flavors can mingle. If it sits overnight, the cornbread will get start to get mushy.
Store cornbread salad in an airtight container or wrapped in plastic wrap in the refrigerator for up to 3 days. Note that the cornbread will soften considerably.
This isn't a great make-ahead salad because the cornbread can get mushy when it's layered in the salad.
You can prep all the components the day before, keep them in separate containers, then layer everything in the trifle dish a few hours before party time.
Start by placing cornbread cubes or crumbled cornbread on the bottom of a clear glass bowl. Then layer beans, tomatoes, green onions, cheese, corn, red pepper, and dressing. Repeat this layer. Top with additional tomatoes and green onions.
Let's Stay in Touch
- 1 box Jiffy cornbread mix (regular or vegetarian)
- ⅓ cup milk
- 1 egg
- 2 cans black beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 bunch green onions, sliced
- 2 cups feta cheese
- 1 10 oz. bag frozen corn, thawed
- 1 red pepper, diced
Southwestern Salad Dressing
- 2 cups Greek yogurt
- 1 lime, juice and zest
- 2 tablespoons honey
- 1 teaspoon cumin
- 3 teaspoons chili powder
- 4 teaspoons apple cider vinegar
- Prepare one box of Jiffy cornbread with milk and egg according to the package instructions in an 8- or 9-inch square pan. Once cooled, cut it into cubes.
- Cut cherry tomatoes into halves. Drain and rinse two cans of black beans. Thaw on 10 oz. bag of frozen corn. Dice one red pepper. Slice one cup of green onions.
- In a small bowl, combine the salad dressing ingredients: two cups Greek yogurt, the juice and zest of one lime, two tablespoons of honey, one teaspoon of cumin, three teaspoons chili powder, and four teaspoons of apple cider vinegar.
- In a clear glass bowl, build the layers with ½ of each ingredient. Start with the cornbread cubes, then beans, tomatoes, green onions, cheese, corn, red pepper, and the dressing. Repeat this process. Add a few more tomatoes and green onions on top for garnish.