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–+ servings
This cornbread salad has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and the star of the show, cornbread, and it's topped with a rich and creamy homemade ranch dressing! It's a perfect party dish.
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5 from 2 votes

Cornbread Salad

This easy Cornbread Salad recipe has all of your favorite summertime flavors, like tomatoes, corn, pinto beans, and, the star of the show, cornbread! Topped with a rich and creamy homemade ranch dressing, it's a perfect potluck dish.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 1 batch of my famous cornbread baked and cooled
  • 6 cups shredded romaine lettuce about 2 romaine hearts
  • 1 can pinto beans rinsed and drained
  • 4-6 green onions chopped
  • 1 cup sharp cheddar cheese grated
  • 1 large tomato, diced (or 3 roma tomatoes)
  • 1 green bell pepper diced
  • 1 can corn, drained (or 1.5 cups frozen corn, thawed)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 heaping tablespoon ranch dressing mix
  • 1-2 tablespoons milk

Instructions

  • When the cornbread is cool, remove it from the pan and cut into 1- to 1.5-inch cubes.
  • Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn.
  • In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
  • When you are ready to serve, toss the salad well and drizzle with half the dressing. Serve right away with the other half of the dressing on the side so that people can add more as they like.

Notes

  • This salad is super customizable — add what you have or like, and leave out what you don't like or have. I love chopped jalapeño in it, and sometimes I'll grill a few ears of corn instead of using frozen. Add some grilled chicken to make this a main dish salad.
  • This recipe makes a lot of salad, and it's not great leftover (the cornbread gets too soggy). Plan on taking it to a party or only make a half batch.
  • If you'd like to make this ahead of time, assemble the salad but leave the dressing and cornbread separate from everything else. Toss it all together right before serving.
  • This is a great recipe to use up leftover cornbread!

Nutrition

Serving: 1 of 8 cups | Calories: 427kcal | Carbohydrates: 41g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 622mg | Potassium: 328mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3683IU | Vitamin C: 18mg | Calcium: 217mg | Iron: 2mg

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