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Cornbread Salad is a tasty side dish recipe loaded with cornbread pieces, diced tomatoes, diced bell peppers, corn, shredded cheese, chopped green onions, crumbled bacon and a dressing made from sour cream, ranch and salsa.

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Cornbread Salad is a colourful side dish recipe perfect for potluck parties.

This salad recipe is layered in a 9 x 13 inch baking dish.

This cornbread salad takes about an hour from start to finish and serves about 10 people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this cornbread salad, I started by dumping a box of Jiffy corn muffin mix into a medium mixing bowl.

I added an egg and some milk to the bowl.

I stirred the ingredients together until no large lumps remained.

I sprayed an 8 inch square baking pan with cooking spray.

I poured the cornbread batter into the pan.

I placed the pan in the oven and baked the cornbread until it was golden brown.

Then I left the cornbread to cool.

Once the cornbread had cooled down, I chopped it into 1/2 inch cubes.

I placed the cornbread cubes into the bottom of a 9 x 13 inch glass dish.

Then I diced some green and red peppers and dumped them into a mixing bowl.

I also diced some tomatoes and added them to the bowl.

I added some drained, canned corn to the bowl.

I stirred all of the ingredients together well.

Then I spooned the vegetable mixture over the cornbread in the glass dish.

I dumped some sour cream into a mixing bowl.

I added some ranch dressing and restaurant style salsa to the bowl.

Then I stirred the ingredients together well to make the dressing for this salad.

I poured the dressing over the vegetable mixture in the 9 x 13 inch pan and spread it out as evenly as possible.

I sprinkled some shredded Mexican cheese blend on top of the dressing.

Then I sprinkled some chopped green onions and real bacon bits on top of the cheese.

This salad can be served immediately or covered and stored in the refrigerator.

This layered salad recipe is packed with flavour.

It is perfect for parties and potlucks.

You could also serve this salad as a meat free main dish.

If you are looking for the perfect side dish for a summer BBQ, then you need to try this Cornbread Salad!

More Cold Side Dish Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Cornbread Salad:

• 8.5 oz Jiffy corn muffin mix
• 1 egg, large
• 1/3 cup milk
• 1 cup diced green peppers
• 1 cup diced red peppers
• 2 cups diced fresh tomatoes
• 1 1/2 cups canned corn, drained
• 1 cup sour cream
• 1 cup ranch dressing
• 1/2 cup restaurant style salsa
• 2 cups shredded Mexican cheese blend
• 1/2 cup chopped green onions
• 1/3 cup crumbled bacon (real bacon bits)

How to Make Cornbread Salad:

1. Prepare cornbread according to the directions on the package.
2. After baking, set the cornbread aside to cool for 15 – 20 minutes.
3. Remove the cornbread from the pan and chop into 1/2 inch cubes.
4. Place the cubes in the bottom of a 9 x 13 inch glass baking dish.
5. Dump the diced green peppers, diced red peppers, diced tomatoes and corn into a mixing bowl and stir well.
6. Spoon the vegetable mixture over the cornbread in the baking dish.
7. Dump the sour cream, ranch dressing and salsa into a mixing bowl and stir well.
8. Pour the dressing mixture over the vegetables in the baking dish.
9. Sprinkle the shredded cheese on top of the dressing.
10. Sprinkle the chopped green onions and crumbled bacon on top of the cheese.
11. Serve immediately or cover and store in the refrigerator.
12. Enjoy!

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