Southern Cornbread Salad

6:00 PM
Southern Cornbread Salad is a fun layered salad full of your favorite vegetables. Want to wow your guest? Serve this incredibly delicious salad at your next gathering! 



Some time back, after posting on Facebook that I had made this Southern Cornbread Salad, I had several request for the recipe.

I have made this recipe with different variations, but this is the one I created for my family.

This cornbread salad had a lot of vegetables in it and is tossed with Bacon Ranch dressing.  It makes a large salad that is great for family gatherings or potlucks.

You might say it is the Southern version of a Panzanella Salad.

With it being the last weekend of the summer, it seemed fitting to make it.

I seem to make it mainly in the spring and summer, but it is a great salad to make anytime.


I make a 9-inch skillet of cornbread and use half of it in the salad and eat the rest with butter, yum!

Some people like a lot of cornbread in their salad and some not so much. You decide how much to put in your salad.

Hope you get to make this gorgeous salad at your next gathering.  Enjoy!





Southern Cornbread Salad
Printable Recipe

Ingredients:
    1 (9" skillet) cornbread cubed
    2 small heads romaine lettuce, chopped
    2 large tomatoes chopped
    1 (15.5-ounce) can red beans, rinsed and drained (pinto beans)
    1 (15.5-ounce) can sweet corn drained
    1 (8-ounce) package shredded cheddar cheese
    1 medium purple onion diced
    8 ounces Bacon Ranch Dressing
    4 green onions thinly sliced (optional)
Directions:
Layer a large bowl with half each of cubed cornbread, lettuce, and next five ingredients; spoon half of dressing evenly over top.

Repeat layers with remaining ingredients and dressing. Garnish with green onions is optional.

Cover and chill at least 2 hours.  Before serving toss gently or serve layered.



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This recipe first published September 2009.  Updated July2015

Kay Little
Kay Little

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