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Southern cornbread salad

Cornbread Salad

Course Side Dish
Cuisine Southern, Vegetarian
Prep Time 30 minutes
Total Time 30 minutes
Servings 8

Ingredients

For the salad layers

  • 2 batches Corn Bread homemade or store-bought, cooled and cut into cubes
  • 2 15 oz cans Pinto Beans drained and rinsed
  • 2 cups Cherry Tomatoes halved
  • 1/2 cup Mini Bell Peppers diced
  • 1/2 cup Red Onion finely diced (raw or pickled)
  • 1/2 cup Dill Pickles finely diced (or you can use chow chow relish)
  • 2 cups Shredded Cheddar Cheese
  • 1/4 cup Green Onions chopped

For the dressing

  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • 1 tbsp Dijon Mustard
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Paprika
  • Salt and Black Pepper to taste

Instructions

  1. Prepare your favorite cornbread recipe and let it cool completely. Cut into cubes or crumble into bite-sized pieces. Slightly dry cornbread works best because it soaks up flavor without getting mushy.

  2. Mix the dressing in a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.

  3. Next start layering the cornbread salad. In a large glass bowl or trifle dish, begin with a layer of crumbled cornbread.

  4. Top with a layer of pinto beans, bell pepper, red onion (pickled or raw), chopped pickles, and tomatoes.

  5. Next spread a generous layer of dressing over the vegetables, then sprinkle with shredded cheddar cheese.

  6. Repeat the layers until all ingredients are used, finishing with dressing and a sprinkle of cheese and green onions on top.

  7. Cover and refrigerate for at least 2 hours.