This Delicious Cornbread Salad Recipe is a layered salad with homemade whole wheat cornbread, a special creamy dressing, pinto beans, corn and vegetables. It's the perfect salad to make in the summer with garden fresh tomatoes, peppers, and onions!
An Easy Recipe for Cornbread Salad
Whew, younger me would be quite shocked by today's recipe and the fact that I like it!😅 Thanks to my mother-in-law for introducing me to strange (and SO good!) salads like this one and Spinach Feta Strawberry Salad.
Cornbread salad is so good, especially with cornbread made from scratch, and vegetables fresh from the garden. We're enjoying all the fresh garden goodies at the moment, and this is just another tasty way to use them! And also, you can make this salad any time of the year, with store-bought ingredients.
Comfort food is what we're all about here, and cornbread salad fits right in. Let's get into it!
Supplies You'll Need (and what we used)
- Sheet pan - for baking the bacon
- Measuring cups and spoons
- Mixing bowls - I use my Kitchenaid stand mixer for the cornbread, and a smaller mixing bowl and whisk to mix the dressing
- Baking dish - a 9x13 baking dish for the cornbread
- Large salad bowl - I used my trifle bowl this time, it's the perfect size!
- Cutting board and kitchen knife
- Vegetable Chopper - this chopper works great for dicing all the veggies! The one I have is similar to this veggie chopper.
- Strainer - to rinse the beans and corn
- Can opener - I still use and like my old school can opener!
All About the Ingredients
- Bacon - I like to fry my own bacon in the oven, but you can also use bought bacon bits
- Peppers, onions, and tomatoes - ideally, fresh from the garden
- Pinto beans
- Corn - canned whole kernel corn works great for this, though I'll be using my own home preserved corn
the Cornbread
- Butter
- Sugar - I like to use the cane sugar
- Eggs
- Buttermilk (can also use regular milk)
- Baking soda
- Cornmeal - I used store-bought cornmeal, though I think my mill could probably grind corn as well as wheat. I may need to give it a try:)
- Flour - preferably fresh milled whole wheat flour. (White flour works too!)
- Salt
the Dressing
- Mayonnaise - not to be mistaken with Miracle Whip, make sure it's real mayonnaise or the dressing won't taste right!
- Ranch dressing - I use our homemade Ranch dressing
- Sour Cream
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How to make Cornbread Salad
Preheat the oven to 350°F.
First of all, fry the bacon. I like to lay it all out on a large sheet pan with sides and bake it until it's cooked to my liking!
Next step, make the cornbread. Mill the wheat, if using fresh milled flour. Using a stand mixer, cream the butter, sugar and eggs together, then mix in the buttermilk. Add the baking soda, cornmeal, flour and salt and stir. Spread evenly in a greased 9x13 baking dish and bake at 350° for 15 minutes. Insert a toothpick into the cornbread - if it comes out clean, it's done! If not, bake a little longer.
Mix the salad dressing ingredients (sour cream, mayo and Ranch) together in a mixing bowl.
Drain and rinse the corn and the beans.
Wash and chop the peppers, onions, and tomatoes. I like to use my vegetable chopper for this!
After the cornbread and bacon have cooled, cut the cornbread into little blocks, and crumble the bacon into bits.
Assemble the salad! Make an even layer of cornbread in the bottom of a large bowl.* Then layer on half the beans and spread on half of the dressing. Then layer on half of the bacon bits, corn, peppers, onions, tomatoes! Repeat the layers.
Serve and enjoy!
How to Store Cornbread Salad
Cover the salad tightly and store in the refrigerator for 2-3 days.
Tips, Tricks and Notes
You may not need all the cornbread. I like to just make a nice, even layer!
This salad is best fresh! If you want to work ahead, just keep everything in separate containers, then assemble right before serving.
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Cornbread Salad
This Delicious Cornbread Salad Recipe is a layered salad with homemade whole wheat cornbread, a special creamy dressing, pinto beans, corn and vegetables. It's the perfect salad to make in the summer with garden fresh tomatoes, peppers, and onions!
Ingredients
- 1 package (1 pound) bacon
- 1 cup diced peppers
- 1 cup diced onion
- 1 cup diced tomatoes
- 1 (15 oz.) can pinto beans
- 1 (15 oz.) can corn
whole wheat cornbread
- ½ cup butter
- ½ cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 tsp. baking soda
- 1 cup cornmeal
- 1 cup (140 grams) whole wheat flour
- ½ tsp. salt
salad dressing
- 1 cup mayonnaise
- 1 cup sour cream
- ½ cup Ranch dressing
Instructions
- Preheat the oven to 350°F.
- First of all, fry the bacon. I like to lay it all out on a large sheet pan with sides and bake it until it's cooked to my liking!
- Next step, make the cornbread. Mill the wheat, if using fresh milled flour. Using a stand mixer, cream the butter, sugar and eggs together, then mix in the buttermilk. Add the baking soda, cornmeal, flour and salt and stir. Spread evenly in a greased 9x13 baking dish and bake at 350° for 15 minutes. Insert a toothpick into the cornbread - if it comes out clean, it's done! If not, bake a little longer.
- Mix the salad dressing ingredients (sour cream, mayo and Ranch) together in a mixing bowl.
- Drain and rinse the corn and the beans.
- Wash and chop the peppers, onions, and tomatoes. I like to use my vegetable chopper for this!
- After the cornbread and bacon have cooled, cut the cornbread into little blocks, and crumble the bacon into bits.
- Assemble the salad! Make an even layer of cornbread in the bottom of a large bowl.* Then layer on half the beans and spread on half of the dressing. Then layer on half of the bacon bits, corn, peppers, onions, tomatoes! Repeat the layers.
- Serve and enjoy!
Notes
*You may not need all the cornbread. I like to just make a nice, even single layer!
This salad is best fresh! If you want to work ahead, just keep everything in separate containers, then assemble right before serving.
Storage: Cover the salad tightly and store in the refrigerator for 2-3 days.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 45mgSodium: 327mgCarbohydrates: 29gFiber: 5gSugar: 4gProtein: 8g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always
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'til next time, we love you and we'll be praying for you,
-Julie
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