Back Home Cornbread Salad
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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 so good. A recipe that will fascinate people but it’s super easy to put together.
A small-town church cookbook is an amazing 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!
Layered salads were always a part of church potlucks. I can remember seeing them on the food table and just hoping that by the time I got through the line there was still some there. You know, you close your eyes for the prayer but keep peeking, wondering how the line will work and how you can get at the beginning of the line.
This recipe can be made with homemade cornbread but in all honesty, I make it with boughten cornbread. It’s just as good and makes it super easy since you can make this a day ahead and mostly this is just layering ingredients!
Back Home Cornbread Salad
Who wouldn’t want to go back home to this salad!
Those layers – each one as delicious as the next but together they are amazing! But while they look amazing they are really easy to assemble so don’t let them deter you from making this!
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!
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 cornbread according to package directions, set aside to cool
- Whisk together the salad dressing mix, sour cream and mayonnaise
- Crumble half the cornbread in the bottom of a large serving dish - clear big bowl works great for presentation
- Layer half of all remaining ingredients
- Top with half of the salad dressing
- Repeat layering with remains ingredients
- Garnish as desired
- Cover and chill 2 to 3 hours before serving
- Can be made a day ahead of time as well
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.