Back Home Cornbread Layered Salad
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This Back Home Layered Cornbread Salad is a delicious, crowd-pleasing recipe that combines Southern charm and fresh, vibrant ingredients. Its stunning presentation makes it a centerpiece at potlucks, cookouts, or family dinners, whether served in a trifle dish or layered in a bowl. Simple to assemble and full of rich flavors, this recipe is the perfect way to bring everyone back home for seconds!
Made with layers of moist cornbread (from your favorite 16-ounce mix or homemade), creamy ranch dressing, and a savory mix of sour cream and mayo, this salad is bursting with flavor. It’s packed with hearty pinto beans, sweet whole-kernel corn, juicy diced tomatoes, crunchy bell peppers, and green onions for a fresh, colorful touch. Topped with crispy crumbled bacon and shredded cheddar cheese, this dish is a showstopper in every bite. The stunning presentation makes it a centerpiece at potlucks, cookouts, or family dinners, whether served in a trifle dish or layered in a bowl. Simple to assemble and full of rich flavors, this recipe is the perfect way to bring everyone back home for seconds!
Back Home Cornbread Layered Salad
I love that this is called Back Home Cornbread Salad because it is from my hometown church cookbook! It is a layered salad that is beautiful but so good. This recipe will fascinate people, and it’s super easy to put together.
A small-town church cookbook is a fantastic source – no one cooks like church ladies! This recipe is from Peggy; I love Peggy. Of course, I’ll be honest: there is no one in the church I grew up in that I don’t love and cook, man can all of them cook?
Gather Your Supplies and Ingredients
- 1 16 ounce package cornbread mix or pre-made cornbread
- 1 1 ounce package Ranch dressing mix
- 1 1/2 cups sour cream
- 1 1/2 cups mayonnaise
- 2 15 ounce cans pinto beans, drained and rinsed
- 3 tomatos diced
- 1 cup chopped green or red pepper
- 1 cup chopped green onion
- 1 cup shredded cheddar cheese
- 1 pound bacon cooked and crumbled
- 2 11 ounce cans whole kernel corn, drained
How to Make Back Home Cornbread Layered Salad
- Prepare the Cornbread:
- Bake the cornbread according to the package instructions or use pre-made cornbread. Allow it to cool completely before crumbling into bite-sized pieces.
- Make the Dressing:
- Mix the ranch dressing packet, sour cream, and mayonnaise in a medium bowl until smooth. Set aside.
- Layer the Salad:
- In a large trifle dish or clear bowl, begin layering the ingredients:
- First Layer: Crumble half of the cornbread evenly across the bottom.
- Second Layer: Add half of the pinto beans, spreading them evenly.
- Third Layer: Scatter half of the diced tomatoes.
- Fourth Layer: Add half of the chopped bell peppers.
- Fifth Layer: Sprinkle half of the green onions.
- Sixth Layer: Add half of the drained corn.
- Seventh Layer: Spread half of the ranch dressing mixture over the layers.
- Eighth Layer: Sprinkle half of the shredded cheddar cheese.
- Ninth Layer: Add half of the crumbled bacon.
- In a large trifle dish or clear bowl, begin layering the ingredients:
- Repeat the Layers:
- Repeat all the layers using the remaining half of each ingredient. Finish with the dressing on top, followed by cheddar cheese, bacon, and a sprinkle of green onions for garnish.
- Chill and Serve:
- Cover the salad with plastic wrap and refrigerate for at least 2 hours to let the flavors meld. Serve chilled, and enjoy!
This salad can be made a day in advance, making it a perfect dish for busy schedules or entertaining!
Tips, Tricks, and Questions
Building a Cornbread Layered Salad is pretty straightforward, but here are some tips and tricks to help you:
Cornbread Consistency:
The texture of your cornbread is important. It should be crumbly but not too dry. If your cornbread is overly dry, consider adding a small amount of milk or butter before crumbling it to keep it moist and flavorful.
Make it Ahead:
One of the best things about this salad is that it can be made ahead of time. Prepping it the day before saves you time on the day of your event and allows the flavors to develop fully. Just be sure to store it in the fridge covered tightly with plastic wrap.
Ingredient Substitutions:
If you like to switch things up or are adjusting to specific dietary needs or preferences, there are several substitutions you can make:
Beans: Swap pinto beans for black or kidney beans for a slightly different flavor and texture.
Cheese: If cheddar isn’t your favorite, try using Monterey Jack, Colby, or even a spicy Pepper Jack for a kick.
Bacon: For a healthier alternative, turkey bacon works well, or you can omit the bacon altogether for a vegetarian version.
Layering Tips:
When layering the salad, try to spread each ingredient evenly across the dish. This ensures that every serving has a balanced mix of flavors and textures. Also, use a clear dish to highlight the colorful layers, which add to the dish’s visual appeal.
Garnish Ideas:
Get creative with your garnishes. Fresh herbs like parsley or cilantro can add a pop of color and fresh flavor. A sprinkle of smoked paprika or a dash of hot sauce on top can also elevate the dish.
Serving Suggestions:
Cornbread Layered Salad pairs well with grilled meats, especially barbeque. It’s also a great side dish for fried chicken, or you can enjoy it on its own as a hearty lunch or light supper.
If you don’t Have a Clear Bowl or Trifle Dish, no worries at all. This salad will impress merely on taste alone, so don’t stress!
If you love church cookbook recipes check out my recipe for Snickerdoodles; Soft and Chewy or for sure Crispy Cookie Coffeecakes. OH and Cream Cheese Cookies!
Who wouldn’t want to go back home to this salad?
Back Home Cornbread Salad
Ingredients
- 1 16 ounce package cornbread mix or pre-made cornbread
- 1 1 ounce package Ranch dressing mix
- 1 1/2 cups sour cream
- 1 1/2 cups mayonnaise
- 2 15 ounce cans pinto beans, drained and rinsed
- 3 tomatos diced
- 1 cup chopped green or red pepper
- 1 cup chopped green onion
- 1 cup shredded cheddar cheese
- 1 pound bacon cooked and crumbled
- 2 11 ounce cans whole kernel corn, drained
Instructions
Prepare the Cornbread
- Bake the cornbread according to the package instructions, or use pre-made cornbread. Allow it to cool completely before crumbling into bite-sized pieces.
Make the Dressing
- In a medium bowl, mix the ranch dressing packet, sour cream, and mayonnaise until smooth. Set aside.
Layer the Salad
- In a large trifle dish or clear bowl, begin layering the ingredients:
- First Layer: Crumble half of the cornbread evenly across the bottom.
- Second Layer: Add half of the pinto beans, spreading them evenly.
- Third Layer: Scatter half of the diced tomatoes.
- Fourth Layer: Add half of the chopped bell peppers.
- Fifth Layer: Sprinkle half of the green onions.
- Sixth Layer: Add half of the drained corn.
- Seventh Layer: Spread half of the ranch dressing mixture over the layers.
- Eighth Layer: Sprinkle half of the shredded cheddar cheese.
- Ninth Layer: Add half of the crumbled bacon.
Repeat the Layers
- Repeat all the layers using the remaining half of each ingredient. Finish with the dressing on top, followed by cheddar cheese, bacon, and a sprinkle of green onions for garnish.
Chill and Serve
- Cover the salad with plastic wrap and refrigerate for at least 2 hours to let the flavors meld. Serve chilled, and enjoy!
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
I’ve looked for this recipe for a long time. I will make it for July 4th. Thanks.
You’re so welcome!
Did you use tomatoes? The image of your prepared Cornbread Salad, looks like tomatoes. Or, could that be red peppers instead of green peppers? I don’t see green peppers in the image? Just wondering. Thanks!
You have good eyes! Thanks for catching that – I used red peppers instead of green because I like red better! But there is also diced tomatoes in there too!
Boughten??!
The cornbread? If so, yes – I use boughten because I’m a poor planner and don’t have time to make fresh cornbread or I end up eating the fresh corn bread!
No worries Jennifer, she does not understand how we southern ladies speak.
Yes, “boughten”….it’s Southern for “purchased”. Although I am a native Oregonian, all of Momma’s family was from the south. LOL, I think it makes me bilingual….
Does making this the day before make the cornbread soggy?
No it doesn’t appear to – I’ve never made it the night before but I have had leftovers and it doesn’t hurt it at all!
Do you use sweet cornbread (Jiffy mix) or regular cornbread?
I use Jiffy corn bread mix and add 1 small can diced green chilies, hot or mild, to the mix before baking. So good!
I love cornbread salad and have been making it for years. My daughter borrowed my recipe to share with the people in her office, guess what, I never got it back, so I have been trying to find one on Pinterest to jog my memory. This one is pretty close except I use tomatoes and bacon and mix those in with the green onion and bell pepper and layer it before the creamy mixture. Also, I do not rinse my pinto beans. To me, it gives it a little moisture so it is not so dry.
I just made this for the third time. Every time I take it to a pot luck or to help feed a family after the funeral of a loved one, it is always complimented and someone request the recipe. We love eating at home over several days. It just gets better and better 😋
Made this for a chili cook off. It was awesome.