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Cornbread Salad » Simple and Healthy Recipe! ✅

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This Layer Cake Cornbread Salad has layers of cornbread, BBQ dressing, beans, lettuce, tomato, bacon, and green onions!

A SOUTHERN STUFFED SALAD RECIPE

This is not your mom’s cornbread salad! Southern Cornbread Salad is traditionally served in a large bowl with a mayonnaise and sour cream dressing. Today we are taking cornbread salad to the next level! First of all, I am layering it in a cake pan. I think this makes it so much easier for family and friends to serve themselves and also for them to take advantage of every layer of the salad. And then I mix it with a super simple barbecue dressing.

TIPS FOR PREPARING SOUTHERN CORN SALAD

  • What I like about doing this in a cake pan is that you can reach and serve all the layers much more easily and it makes serving easier than in a tall deep soup plate. However, this recipe can easily be turned into silly serving.
  • Feel free to swap out the ingredients with what you love. You don’t like pinto beans? Swap them out for another bean or remove them altogether.
  • Store-bought cornbread works just as well as a time saver!
  • cornbread mix
  • borlotti beans
  • Corn
  • Roma tomatoes
  • Red pepper
  • cucumber
  • Red onion
  • ranch dressing
  • Barbecue sauce
  • Romaine lettuce
  • grated cheddar cheese
  • Bacon
  • green onion

HOW TO PREPARE THE LAYERED CORN SALAD:

Prepare cornbread mixes according to package directions. Let cool and cut into 1-inch cubes. Layer the cornbread in the bottom of a 9×13 pan.

Top with a layer of pinto beans, followed by corn, tomatoes, bell peppers, cucumbers, and onion.

In a medium bowl (or a large measuring cup like I did), mix together the ranch dressing and barbecue sauce.

Pour dressing evenly over salad.

Top with a layer of romaine lettuce. Note: You may need to gently press on this layer. Then decorate with cheddar cheese, bacon and green onion.

Cover well with transparent film. Keep refrigerated until ready to serve.

Then dive in!

WANT MORE RECIPES? TRY THESE!

Cornbread salad in a skillet (+ Video)

This Layer Cake Cornbread Salad has layers of cornbread, BBQ dressing, beans, lettuce, tomato, bacon, and green onions!

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  • 2 packages (6 oz) cornbread mix
  • ingredients needed to prepare the cornbread mix
  • 14-ounce can pinto beans, rinsed and drained
  • 14-ounce can corn, drained
  • 3 Roma tomatoes, diced
  • 1 red bell pepper, diced
  • 1 cucumber, chopped
  • ½ red onion, minced
  • 1 1/2 cups ranch dressing
  • ½ cup barbecue sauce
  • 1 heart romaine lettuce, coarsely chopped
  • 2 cups of grated cheddar cheese
  • 1 pound bacon, cooked and crumbled
  • sliced ​​green onion

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  • Prepare cornbread mixes according to package directions. Let cool and cut into 1-inch cubes. Layer the cornbread in the bottom of a 9×13 pan.
  • Top with a layer of pinto beans, followed by corn, tomatoes, bell peppers, cucumbers, and onion.
  • In medium bowl, mix ranch dressing and barbecue sauce.
  • Pour evenly over salad.
  • Top with a layer of romaine lettuce. Note: You may need to gently press on this layer. Then decorate with cheddar cheese, bacon and green onion.
  • Cover well with transparent film. Keep refrigerated until ready to serve.
  • What I like about doing this in a cake pan is that you can reach and serve all the layers much more easily and it makes serving easier than in a tall deep soup plate. However, this recipe can easily be turned into silly serving.
  • Traditionally, a cornbread salad is made with a sour cream and mayonnaise dressing. That’s fine, but it doesn’t really add much flavor to the dish. This combination of ranch dressing and barbecue sauce packs so much flavor!
  • Feel free to swap out the ingredients with what you love. You don’t like pinto beans? Swap them out for another bean or remove them altogether.
  • Store-bought cornbread works just as well as a time saver!

Calories: 412kcal | Carbs: 10g | Protein: 10g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 822mg | Potassium: 251mg | Fiber: 1g | Sugar: 6g | Vitamin A: 930 IU | Vitamin C: 17.7mg | Calcium: 159mg | Iron: 0.8 mg Nutritional Disclaimer

Originally published: June 2017 Updated and republished: May 2021

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