Cornbread Salad

Interestingly Different! Surprisingly Delicious!

Cornbread salad is a popular dish in South Carolina. This is a recipe that I have tweaked to my liking. It is so versatile, and you can play with this recipe because it tastes so great. A few years ago, I made this for dinner one night, and it was so good, my husband said he would eat it for dessert…


  • 16 oz pkg cornbread mix
  • 10 slices bacon
  • 10 oz pkg Ranch Dressing Mix
  • 2 cups shredded cheddar cheese
  • 3 cups frozen corn - thawed
  • 1-1/2 cup sour cream
  • 1-1/2 cup mayo
  • 3 medium-sized tomatoes, chopped
  • 1 cup bell pepper, chopped
  • 1 cup green onions, chopped
  • 2 15-0z cans kidney beans/rinsed and drained


  1. Cook cornbread per directions. Cool, crumble, and set aside
  2. Fry bacon. Drain, crumble, and set aside
  3. Wisk together the Dressing Mix, sour cream, and mayo
  4. Place 1/2 of the crumbled cornbread into the bottom of a large serving dish
  5. Top with 1/2 of beans, 1/2 of tomatoes, 1/2 of bell peppers, 1/2 of green onion, 1/2 of corn, 1/2 of salad dressing
  6. Sprinkle with 1/2 of the shredded cheese
  7. Lightly salt and pepper
  8. Repeat the layers with the remaining ingredients and chill for 2 hours before serving

De Lana

A mom for many years and a grandmother for a few, De Lana has been cooking since she was 12. She has lots of experience but is always ready to learn something new.

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