Cornbread Salad

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May. 14, 2018

If youve got some leftover cornbread, youve got to try this simple salad. Its a great way to use up leftovers and serves as a great side or even lunch during the sweltering hot summer months down south. You are welcome to replace the homemade dressing with a bottled dressing, if you like.


Cornbread chunks 3 Cup (48 tbs) (half a batch of cornbread)
Ranch dressing mix 1 Packet (buttermilk)
Mayo 1 Cup (16 tbs)
Buttermilk 1/2 Cup (8 tbs)
Canned pinto beans 14 1/2 Ounce , drained, rinsed (1 can)
Canned whole kernel corn 16 Ounce , drained
Green bell pepper 1 Small , finely chopped
Sweet onion 1 Small , finely chopped
Ripe tomatoes 2 , finely chopped
Finely shredded sharp cheddar cheese 2 Cup (32 tbs)



1.Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.

2.In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.

3.Topped cornbread layer with rinsed pinto beans.

4.Next, layer drained corn.

5.Top with chopped green bell pepper.

6.Add chopped sweet onion.

7.Next, add chopped tomatoes.

8.Add shredded cheddar.

9.Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.


10.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8