Cornbread Salad with Bacon and Cheese

Cornbread. Diana Rattray
    35 min
Ratings (4)

Southern cornbread salad is one good reason to make two or more batches of cornbread at a time. Use the second cornbread for a delicious salad or freeze it and use it later. 

Suzi's  cornbread salad is a delicious combination of baked cornbread, cheese, plenty of crispy crumbled bacon, and vegetables. The salad is perfectly dressed with a ranch-style sour cream and mayonnaise dressing.

I've included a recipe for buttermilk cornbread, but you may use your own favorite recipe or a mix.

It's a fabulous luncheon salad, and it makes a good salad for a hot summer evening.  Plan to make it about 3 hours in advance for the very best flavor.

What You'll Need

  • Cornbread
  • 1 tablespoon shortening, for the skillet
  • 1 3/4 cups cornmeal
  • 1/2 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 3 tablespoons melted butter
  • Salad
  • 1 envelope ranch dressing mix
  • 1 cup (8 oz) sour cream
  • 1 cup mayonnaise
  • 2 cans (16 oz each) pinto beans
  • 2 cups shredded cheddar cheese
  • 10 strips bacon, fried very crispy and crumbled
  • 2 cans whole kernel corn, drained
  • 1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes

How to Make It


Heat the oven to 425° F (220° C/Gas 7). Put 1 tablespoon of shortening in a 9- or 10-inch skillet and place the skillet in the oven.

Combine the cornmeal and flour in a large bowl and add the baking powder, soda, and salt.

In another bowl whisk the buttermilk with the egg and 3 tablespoons of melted butter.

Take the skillet out of the oven and place it on a rack.

Combine the dry mixture with the buttermilk mixture and stir to blend well. Pour it into the hot skillet and return the skillet to the oven.

Reduce the oven temperature to 375° F (190° C/Gas 5) and bake the cornbread for 20 to 24 minutes, or until browned and crusty around the edges.

Remove the cornbread to a rack and cool completely.


Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.

Combine tomatoes, bell peppers and onions. Toss gently.

Crumble half of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers.

Cover the bowl and chill the salad for at least 3 hours.

When ready to serve, take it out of the refrigerator and gently stir the mixture.

Suzi's Note:

This salad is also great without the ranch dressing package mix. Plus, you may add any veggies you want.

See Also

Bacon and Tomato Salad Recipe

Corn and Red Pepper Salad

Corn Salad

Simple Green Bean Salad with Bacon​