Only in the south would we take something like cornbread and turn it into a salad and since my blog name is Sweet Tea and Cornbread, I thought this was a very appropriate recipe. And in addition to all of that, it is delicious. When I first heard of this salad, I thought it sounded sort of weird, but I gave it try anyway and it was huge hit. It's also very pretty and it's perfect for a cookout or summer party.
Here is what you will need:
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1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained), 5-6 slices crisp bacon, 2 cups shredded cheddar cheese, 1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing. Be sure you blend these together well.
Take 1/2 cornbread and cut in cubes. Place in the bottom of a tall trifle dish or a big glass salad bowl. A clear bowl just looks prettier because the layers show. Drain the beans well and put over the cornbread layer. Next put half the onion and half the green pepper. Pour half the dressing over this layer. Cut the rest of the cornbread in cubes and do another layer of cornbread. Drain corn well and put it over this layer. Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled. Cover with plastic wrap and refrigerate for a few hours before serving. This is best made early in the day and refrigerated for several hours to blend the flavors. I wouldn't make it the day before though because it could get soggy. This will be big hit!
Ingredients:
1 recipe cornbread
1 can niblets corn
1 can ranch beans, chili beans or kidney beans
1/2 cup sweet onion diced
1/2 cup green pepper diced
2 cups cheddar cheese grated
5-6 slices bacon fried crisp
1 pkg ranch dressing mix
1 cup sour cream
1 cup mayonnaise
I'm not a big fan of cornbread by itself, but this sounds good!
ReplyDeleteMy family has made this for years, I haven't tried this version yet but I'm sure it's good....we use left over drained home made pinto beans for it the rest of the recipe is the same except we add tomatoes. I'm thinking of using the wendys chili recipe with it next time though.
DeleteAlso garden onions are better in it :)
DeleteMy wife first tried this recipe two or three years ago, and we continue to enjoy it, and take it to family gatherings...a crowd pleaser! Mike in NC
DeletePatricia, the cornbread sort of takes on all of the other flavors so I think you might like it.
ReplyDeleteWhat size pan cornbread? I make cornbread in 10 in iron skillet. 1 box jiffy only makes like a 6 to 8 in pan.
DeleteWe are big fans of Fiesta Salad, this makes an interesting alternative, where's the Beef?
DeleteBill, the Beef is at Wedny's.
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DeleteThe first time I tasted this was I bought it at a deli at a local grocery store in Nitro/Poca area in WV called Foodfair. It was so good. That I would go once a week and get some. I could get a two dinners and one lunch from one container of it. I sure miss it. I have looked for the recipe and now have found it.
DeleteActually it's called a trifle dish.
DeleteAnonymous, it's truffle bowl, not truffle. I am a lifelong southerner and have never heard it called a truffle bowl.
DeleteTrifle dish, look it up. Brits would know.
DeleteAs a woman born and raised in Georgia and Alabama (not much more "Southern" than that!), I LOVE sweet cornbread and putting pretty food in a Trifle Bowl. MmHmm!
DeleteIt is a trifle dish and I agree that sweet cornbread does not belong in the south. It is a yankee thing. They put sugar in everything, except iced tea!!
DeleteI'm from the South and I don't like sweet cornbread. I never put sugar in mine
DeleteIf you use the recipe on the back of the Martha White self rising cornmeal mix, it makes pretty good southern (not sweet) cornbread.
DeleteI'm from Texas, & I don't like sweet cornbread. Sugar is for cake not cornbread.
DeleteAnonymous December 21, 2013 @ 12:30 PM
DeleteI'm from WV, & I don't like sweet cornbread. All Yankee's don't put sugar in their cornbread. It must be a personal preference thing. This looks great, will try, thanks for sharing.
Okay I'm just gonna say it, I love cornbread in all forms and if you don't like sweet cornbread or only sweet cornbread it doesn't matter. Everyone seems to have a preference. Me, I'm lucky I have been influenced by many great cooks from the North and South so I enjoy the best from both! I've never had cornbread salad I'm anxious to try this recipe. Thanks for sharing!
DeleteThis sounds incredible! I love every ingredient but have never combined them like this! Can't believe I'm from the South and haven't heard about it. Thanks ever so much! Love your FB page and your site. maryb <3
ReplyDeleteI have made this many times. It is wonderful! always is gone .I don't like sugar in it. But it is sooo good.
DeleteSounds great except for the corn. Easy enough to leave it out tho. <3 ty for sharing.
ReplyDeleteThis is so very awesome! My sister makes this, and the bowl is bone dry when we're done with it! Delicious!!
ReplyDeleteThanks you all! It's an odd combination but turns out really good. The corn can be left out or any of it you don't care for and it's still good. Of course, I never met a piece of cornbread I didn't like...lol.
ReplyDeletethis sounds wonderful, I am like you I have never met cornbread I dint like!!
DeleteI ate this for the first time over Memorial Day weekend. Lived in the South all ny life abd can't believe I've never had this Scrumptious Salad...definitely must try it if you've never had. So glad you posted the recipe....THANKS
ReplyDeleteIt really is good and I think it gets better as it sits.
DeleteThe first time I had this was a week after I moved from Wisconsin to Rutledge, TN. The church was having a potluck and everyone insisted that I try it!! I loved it. And I make it often, because my family (I'm now in Michigan) loves it.
ReplyDeleteThe recipe I have doesn't have beans, corn or ranch dressing mix, but it has halved grape tomatoes and pickle juice to thin the mayonnaise for the dressing. It also has alot more bacon!
I copied your recipe and it's already in my cookbook!!
Thanks,
Jan ♥
I have seen several different recipes, with some variation. I add and modify so much on recipes, I am sure this one was not quite like this to begin with and I do add tomatoes when they are fresh and in season. Your recipe sounds really good also. Somebody told me about one with sweet pickle relish in it, I think it was my sister. Thank you for commenting! :)
DeleteOne can add more of what they like, it's great, whenever & however you like it!!! I ALWAYS use tomatoes, fresh are better but use store bought cherry/grape tomatoes cut in half or quartered, IF you like tomatoes!!!! I have added jalapenos, green or red onion, pickles . . . . whatever you & the crowd you're feeding likes!!!!
DeleteThis looks absolutely AMAZING!! I can't wait to try this recipe..what a fabulous combination!! :)
ReplyDeleteCan't believe some of you have never heard of this! Sure glad you have now! It's a great dish, and I have had/fixed it several ways. A couple of our restaurants here in town, mix all together and serve by scoops, as a side dish. I have fixed it, adding chopped tomatoes, also. VERY good! Just make sure to seed the tomatoes, first. I was very skeptical the first time my sister fixed it! Was very pleasantly surprised! That has been 12 or so years ago. Enjoy!
ReplyDeleteDef adding to my recipes!!
ReplyDeleteSo do you cook the beans first then add them?
ReplyDelete@ Jill no, just rinse them really good
DeleteNo, just drain and rinse. The canned ones are precooked.
DeleteDo you cook the corn first? I have had this but didn't know what all was in it.
DeleteNo, the corn is already precooked, as well. Just drain....then add to salad! Good Luck
DeleteLove cornbread salad, especially with lots on mayo and green peppers. Yum!
ReplyDeleteMe too! I must admit that when I first heard of it, I thought yuck that sounds weird...lol. However, when I ate it, I was won over. It's yummy stuff! :)
DeleteSounds great. Not a fan of anything mayonnaise - any suggestion for a substitute for that mixture?
ReplyDeleteThis sounds great to me and a little different from my corn bread salad recipe. My recipe calls for black-eyed peas and doesn't call for mayo so it may appeal to you!
DeleteCornbread
1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
Milk, butter and egg called for on cornbread pouch
Salad
3 slices bacon
1 can (15 to 16 oz) black-eyed peas, drained, rinsed
2 cups chopped tomatoes (2 large)
1/4 cup chopped green bell pepper
1/4 cup chopped red or sweet onion
1/4 cup thinly sliced celery
1/2 teaspoon seasoned salt
1/2 cup zesty Italian salad dressing
Layer it and enjoy!
The recipe I have calls for it all to be mixed together with a bottle of Ranch dressing.
DeleteThe recipe I have used for years calls for all the ingredients to be mixed together using a large bottle of Ranch dressing.
Deletejust use sour cream instead of mayo
DeleteYou can always switch greek yogurt for mayo. Same amount.
Deletethis stuff is wonderful... i do add a little more to it, the pickle juice, tomatoes and a bit of hard boiled egg, but this recipe is fantastic as is... thanks:)
ReplyDeleteHow much pickle juice and do you use mayo or the ranch dressing?
DeleteDo you mix it all up just before serving or do you just scoop down to be sure to get all ingredients in one serving?
ReplyDeleteI LOVE this salad!!! Especially with fresh tomatoes!!! And I add some diced jalapeños!!! Thus salad has so many options to try... Just use tbs basic recipe then use your imagination with anything you like!!! I am so glad I have some leftover cornbread in the fridge!!!
ReplyDeleteMy mouth is watering. I love cornbread salad. Cant wait to make some. With Thanksgiving coming up this would be a good recipe for the holiday.
ReplyDeleteQuestion does it need to be Sweet Cornbread like Jiffy?
ReplyDeleteNo but it sure makes it better
DeleteSweet cornbread is Yankee cornbread.
DeleteI agree Yankee cornbread is Sweet cornbread. We call sweet cornbread Johnny Cake. I like good old fashion cornbread (not sweet) as it goes better with soup beans. Pinto Beans that I grew up with.
DeleteI MADE IT FOR TODAY FOR A FAMILY GET TOGETHER AND WE LOVE IT
ReplyDeleteReading all the comments makes me want to add some Chow Chow when I try this recipe!!
ReplyDeleteI fix cornbread salad for our church functions always goes over well
ReplyDeleteMy recipe is a little different from this
things I add to the above recipe
I add ham or spam , use Buttermilk dressing , Whole Kernel corn drained;
things I don't add
Peas Bacon
Guess you can fix it all different way but always good..
YUMMMMMY!!!
ReplyDeleteI will definitely give this one a try over the upcoming holidays. Always looking for something different. I have lived in North Carolina all my life and have been an avid recipe reader but this is the very first Cornbread Salad recipe I have ever seen. BTW....I am enjoying everything about your FB page. Great job!!!
ReplyDeleteAnyone who lives in the LaGrange, Ga. area, Katie's, at Hillside, serves this salad. I for one make mine the day before and let the juices and smells blend together, plus, if you're taking it to a function or cooking a meal for company, you've got this prepared early.
ReplyDeleteI'm from NC too and I have never heard of this. It reminds me of 7 layer salad. I'm a little concerned that it will be soggy but I think I am going to try it.
ReplyDeleteI am from NC and never heard of this. I am a little concerned that the bread in the bottom will be soggy but I'm willing to give it a try. I'll let you know how my family likes it.
ReplyDeleteI have been looking for this recipe for a very long time. My mother in law made it once and I loved it. Thanks for posting this!
ReplyDeleteI have made it with regular cornbread and Jiffy. We like Jiffy better. Probably because it is sweet!
ReplyDeleteI have been making this for years!!! SO GOOD!!!
ReplyDeleteI am from Arkansas and have never heard of this...my question is....do you toss it or leave it layered? It looks awesome!!!
ReplyDeleteYou keep it layered, Clare
DeleteI am from Arkansas and have never seen this recipe.....my question is...do you toss it or leave it layered?....looks awesome!!!
ReplyDeleteClare, some people toss it up at the table right before serving, but I don't. I think the leftovers hold up better if you don't mix it. The cornbread doesn't get soggy that way as quickly. You can just dip through the layers and then you some of everything in a serving.
ReplyDeleteI use a pack of Mexican Cornbread. I use pinto beans instead of other beans and tomatoes. I leave out the onions because I don't like raw onions. I layer mine but my mom mixes it all together. This is the best recipe!! People ask me to make for them. YUMMY!
ReplyDeleteMy co-worker/best friend gave me this recipe couple of years back. She called it Mississippi Cornbread Salad. When i first made it I took it to a Church dinner & it was compeltely gone when I went back for my bowl.
ReplyDeleteI consider myself a true "GRITS", but I had never heard of cornbread salad...Nanny never fixed it, and Momma had never heard of it, Mom-in-law neither! I saw it in Food Lion grocery deli one day and fell in love! Don't know how I had lived such a sheltered life!!!! :)
ReplyDeleteThanks for the recipe, and ya'll should all try this!
This is so good. I absolutely love it! Try it! You will love it!
ReplyDeleteThis is a great recipe. The 1st time I ever ate this was @ the annual Cornbread Festival in Tennessee.
ReplyDeleteMade this today and my husband gave it 2 thumbs up! YUMMY
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ReplyDeleteMade this for New Years Day dinner. Just replaced the peas with black eyed peas and added a layer of diced ham in the middle. Everyone loved it. Going to make this a regular dish at my house.
ReplyDeleteThis looks and sounds de-lish! Gonna have to try it, and I think the idea of blackeyed peas instead of either the corn or the beans is great, too. Thanks. Now, just add a big glass of cold buttermilk and a glass of sweetea (it IS one word in the South, ya know) and you're set. Oh, by the way, I'm a guy, and I love cooking things like this.
ReplyDeleteOne of our local restaurants that serves what they call "home cooked meals" serves this on their menu. It's a big hit. Since there's only 3 of us, I usually just run by and pick up some rather than taking the time to make it. It does make a big bowl. But it's good.
ReplyDeleteMy Grandmother from Texas use to make cornbread salad..but she put cornbread crumbled up diced onions green bell peppers and mayo oh and diced celery...let it sit in fridge over night and man o man was it good!!
ReplyDeleteThey layers make it look pretty but csn be tossed together. I made this very recipe over Christmas, everyone loved it. Also, I found that instead of using the ranch mix, sour cream and Mayo., you can use a bottle of Ranch Dressing.
ReplyDeleteHere's how I make mine...crumble Jiffy mix (cooked) on bottom. Add 1 cup diced celery,onion and bell pepper. Mix it together and put on top of cornbread.Cut up a large tomato (diced) over the top of this, juice and all. Mix a cup of Mayo with sweet pickle relish..Ice the top of the veggies with mayo mixture then sprinkle with bacon bits..enjoy. this is usually how we fix it here in Georiga.
ReplyDeleteIs there a substitute for bacon?
ReplyDeleteYou could use diced ham instead of bacon or even diced chicken breast would be good. Or you could even make it without any meat at all and it would still be good.
ReplyDeletetexas cousin who naturally loves tex-mex visiting us in tennessee .. i made this dish for a family gathering .. i use pinto's, mix some red, green, yellow peppers, no meat, but rest the same .. we sat down at table, cousin said, hold on a minute .. went to his suitcase, came back with, can you believe he packed it? .. salsa and hot sauce! .. said, here's the perfect finishing touch for this tennessee taco! and he was right .. it was a very tasty addition, which i would never have thought of, and our family has called it tennessee taco salad ever since :) .. truthfully, though, after reading some of these yummy-sounding variations - i believe you could add just about anything and still have a really delicious dish!
ReplyDeleteWHAT CAN I SAY? YUUUUUUMY!!!,
ReplyDeleteHaven't saw anyone else mention it but I always add chopped cucumbers to mine. I like chopped fresh tomatoes in mine too.
ReplyDeleteI do add chopped tomatoes in the summer when they are in season, if I am taking this someplace where it will all be eaten. I don't add tomatoes if I make this ahead of time or if I think I won't eat it all at one time and will have left overs, because it breaks they tend to break it down and it doesn't hold up as well.
ReplyDeleteMade this to take to church tonight. Everyone loved it. Will definitely make again!
ReplyDeleteAte cornbread salad in a German restaurant in southern Indiana. I've made it ever since and is always a delight for everyone.
ReplyDeleteMy mom makes that and It's really good!!
ReplyDeleteDinner! with leftovers for lunch tomorrow. Yes indeedy...and I bet sweet tea would make that go down just that much better.
ReplyDeleteWow this looks wildly delicious i plan on making this in a couple days for my son. I wish I had a trifle bowl but im sure it will be so good!
ReplyDeleteI am from southern oklahoma and what i make is cornbread, crumbles with chopped tomatos, green onions with mayo or miracle whip salad dressing with everything mixed together. Pretty easy and simple to make M. Wootten
ReplyDeleteI would think that Mexi corn would be great in this also!!...Just sayin'.
ReplyDeleteMade this for the first time for a group of close friends. We all loved it. Used real bacon bits low fat mayo and low fat sour cream for a lighter touch worked great. I give it five stars.
ReplyDeleteI made this at Easter and it was delicious! It actually got better the second day. Thank you for a wonderful new dish.
ReplyDeleteI have made this for years, always a big hit with most all people, I have made different varieties but usually always use spring onions the green part also. Never put any meat. other than bacon .....love it !!!!!!
ReplyDeleteI live in NE Arkansas and my mama use to make this all the time. She probably got it from one of her two sisters. They loved to exchange recipes all the time. Haven't ever made it myself, but it is very delicious!
ReplyDeleteI'm going to try this, it looks so tempting! My yellowed and crumpled old recipe calls for 5 cups of cubed corn bread, 3 cups of diced fresh tomatoes, 1 cup each of diced sweet onion and diced bell pepper, 1 pound bacon, cooked and crumbled, and a dressing made with 1/2 cup sweet pickle relish, 1 cup of mayo and 1/4 cup sweet pickle juice. It's topped with shredded Parmesan cheese and some of the bacon reserved. Hopefully I can figure out a way to combine the two, since it sounds like all ingredients would play well together. Thanks you for this one!
ReplyDeleteWe too like ALL the ingredients in this one, but, have never combined them in this way... Will def give this one a shot..... Thanx 4 sharing...
ReplyDeleteI'm from the South. We crumble our cornbread on a plate and put great northern beans with soup over it. We add a dollop of mayo(Blue Plate) and mix it up. We eat it with onions and/or chow chow. Delicious!
ReplyDeleteYou can really make a WOW impression if you change it up a little...I've made this recipe all the time except I substitute the sweet onion with a purple onion for color, add chopped tomatoes, and make mexican cornbread mix for the cornbread. Do at least two layers ending with the ranch dressing & top with cheese. So good!
ReplyDeleteMaking this right now for a pinic:)
ReplyDeleteThe only problem I am having is the ranch mayo sour cream mixture. Its a pain to spread over the other ingredients without tearing it apart and the other stuff getting all mixed with it :((
Try pouring it into a baggie then snip off one of the corners and drizzle it evenly over the top. Works for me.
DeleteTry thinning your sour cream mixture down with a little milk. Just don't add too much and make it soggy. I'm from the South but never heard of this but I have it now And all the additives. Thanks so much for sharing.
DeleteYou don't really have to 'spread' it per se. Just drop it by the spoon full over the layer and then lightly spread it to the edges. Once the other layers are added it won't matter how smooth it is. I would not add anything to thin this. It will make the salad too soggy.
DeleteI love corn bread, so I'm excitied to try this. My family jokes that maybe in my past life I lived in the South. Cause I love southeren food, soul food. Mmmmm . Can't wait to make this.
ReplyDeletePatty * from Pittsburgh PA born & raised. This lifetime lol.
I made this for a bar-b-q recently. Everyone raved about it! And there was a lot of good food there:)
ReplyDeleteI learned about this awesome salad from my Mississippian best friend. It is divine and I adore it. I have one chilling in the fridge right now :) Thanks for sharing
ReplyDeleteI used blackeyed peas instead of ranch style and hatch peppers in place of onion and bell pepper. Placed sliced boiled eggs on top. Absolutely delicious!
ReplyDeleteI used black/kidney beans instead of ranch style because I thought they'd be too wet. It was SOOO good!
ReplyDelete@writeallthetime...I live in Arkansas but was raised in Oklahoma and we eat Sweet Cornbread all the time!
ReplyDeleteMy Mom has been making this for the last twenty years. Not new to us. We're Texans.
ReplyDeleteIt does not matter where you are from weather it be from California or the South, if you wanna eat sweet cornbread that is your right (i'm from Cali & my hubby is from South Carolina & we both eat Honey Cornbread) if you wanna say Trifle bowl or Trifle dish that it's also your right. I don't understand why everyone always gotta judge or have something to say bout the way ppl live their
ReplyDeletelives, what they eat or what they say!!
Agree, everyone has different tastes and it isn't written in stone, just enjoy and fix it the way you and your family like it.
DeleteI add tomatoes.n it is much better the next day...not soggy
ReplyDeletekind of nice how everyone makes it there own! i love to read it all and come up with something that i would like.. like i would sue fresh corn and love the mex cornbread idea!
ReplyDeleteI cant wait to try this one!!!
ReplyDeleteCornbread Salad is one of my favorite dishes to eat!!! The Cornbread Salad I eat is similar to this recipe.
ReplyDeletethis would be even better with seasoned cooked ground beef as one of the layers!
ReplyDeleteI made this today and I omitted the green pepper and bacon. ( didn't have any on hand). Loved this recipe and I plan on making it again.
ReplyDeleteSugar in the cornbread is not that much and it makes it brown prettier. Some of us southerners do eat cornbread like cake. When hot we cut and butter and sometimes use jelly, jam, or apple butter..Ummm, hmmm, gooood!!!
ReplyDeleteWorks great with Hallumi cornbread . Living here in Cyprus I have to jiggle the ingredients but as the man who fell off the cliff said on the way down, so far so good! many thanks Kathy.
ReplyDeleteI have made this a couple of times now and it has been a real crowd pleaser. I have made it just like it said and it's delicious!!
ReplyDeleteI can't wait to make this! It's going to be on the table this Easter: http://www.bluejeansandturquoise.com/2015/04/easter-dinner-ham-spinach-dip-pea-salad-cornbread-salad.html
ReplyDeleteI bet it would be good to substitute refried beans instead of the ranch beans
ReplyDelete