Cornbread Salad
Cornbread Salad is a pretty layered salad with Jiffy cornbread, black beans, fresh veggies, cheese, and a zippy Southwestern salad dressing. It's as easy as it is delicious and the perfect side dish for family reunions or gatherings.
For more potluck salads, be sure to try creamy Tuna Macaroni Salad and Mediterranean Orzo Pesto Salad next.
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You're Going to Love This
- Southern cornbread salad recipe with simple ingredients you might already have
- Unique side dish and centerpiece salad with pretty layers of colorful veggies, cornbread, and creamy dressing
- Flavorful Tex-Mex cornbread salad with the most delicious Southwestern salad dressing
- Easy cornbread salad recipe to customize with your favorite flavors.
- Great dish to use leftover cornbread and whatever beans, cheese, and veggies you have on hand.
Ingredients & Substitutions
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Box of Jiffy cornbread mix. You can also use your favorite homemade cornbread recipe.
Corn. I use frozen corn, but fresh or canned whole kernel corn also works.
Greek yogurt. I use plain nonfat Greek yogurt in the Southwestern salad dressing. You can also use sour cream or a combo of sour cream and mayonnaise.
Black beans. Chickpeas, pinto beans, kidney beans, black-eyed peas, or any kind of bean will be great in this salad.
Cherry tomatoes. Or use seeded and chopped large tomatoes
Green onions. Chives or chopped red onion would be great substitutes for green onions.
Feta cheese. Shredded sharp cheddar cheese would also taste great!
Red bell pepper. Different colors of peppers like orange, yellow, or green bell pepper may also be used.
How to Make Cornbread Salad with Southwestern Dressing
Step 1: Prepare a batch of cornbread in a square pan, following the instructions on the Jiffy box. Cool completely and cut into cubes.
Step 2: In a small bowl, stir together Greek yogurt, lime juice and zest, honey, cumin, chili powder, and apple cider vinegar.
Step 3: Set aside a few tomatoes and green onions for the top. In a 3-quart trifle bowl or large clear glass dish, layer with ½ of each ingredient. Cornbread cubes first, then beans, tomatoes, green onions, cheese, corn kernels, red pepper, and dressing. Repeat.
Step 4: Top with the reserved tomatoes and green onions. Cover and refrigerate for a few hours to let the flavors mingle. Serve the same day.
EXPERT TIPS
- If you prefer, crumble cornbread instead of cutting it into cubes.
- Make it a main dish salad with chopped chicken, hard-boiled eggs, and crispy bacon
- For best results, make cornbread salad the day you plan to serve it. If it sits overnight, the cornbread will start to get mushy.
Recipe FAQs
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.
To make cornbread salad in advance, bake the cornbread, prep the vegetables, stir the dressing mixture the day before, and store them in separate containers. A few hours before party time, layer everything in a large bowl or trifle dish and chill.
Traditional Southern cornbread salad is often made with ranch dressing. To make it, stir together a packet of ranch salad dressing mix and one cup each of sour cream and mayonnaise.
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📖 Recipe
Cornbread Salad
Ingredients
- 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 cup green onions, sliced one bunch
- 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
Instructions
- 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.
- 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.
- Set aside a few tomatoes and green onions for the top of the salad. 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.
- Add reserved tomatoes and green onions on top. Cover and refrigerate for a few hours to let the flavors mingle. Serve the same day.
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Notes
- If you prefer, crumble cornbread instead of cutting it into cubes.
- Make it a main dish salad with chopped chicken, hard-boiled eggs, and crispy bacon.
- For best results, make cornbread salad the day you plan to serve it. If it sits overnight, the cornbread will start to get mushy.
I have wanted this recipe for a long time . Thank you. Will make this tonight.😝
Hi, Diana, Thank you so much, I'm so glad you found it! Enjoy :). Cara
Great .try it and you will love it
Thank you, Patti, I'm so glad you enjoyed it :).