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+ servings
cornbread salad

Cornbread Salad

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 that's the perfect side dish for a family reunion, potluck, or church dinners.
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Calories 338kcal
Author Cara Lanz


  • 1 box Jiffy cornbread mix (regular or vegetarian)
  • 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.


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 a mesh strainer and run it under cold water until defrosted. 
This cornbread salad 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 start to get mushy.


Calories: 338kcal | Carbohydrates: 45g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 962mg | Potassium: 541mg | Fiber: 9g | Sugar: 13g | Vitamin A: 930IU | Vitamin C: 27mg | Calcium: 261mg | Iron: 3mg