By Krista Teigen
Published Nov 26, 2025
This cornbread salad recipe is a classic Southern potluck dish with a fresh, modern twist. It’s layered with tender cornbread, creamy ranch dressing, beans, crisp vegetables, salty bacon, and sharp cheddar, giving you a mix of creamy and crunchy textures in every bite. A spritz of lime brightens the whole dish and ties the flavors together. It’s a great way to use leftover cornbread, or just a fun recipe to make with your favorite cornbread recipe, and an easy side dish for parties, cookouts, or simple weeknight meals.
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Tips for Beginners
- Cool the cornbread. If you’re using freshly baked cornbread, let it cool completely before slicing and layering it. This prevents a mushy texture and keeps the cubes from falling apart as you assemble the salad.
- Use a glass trifle dish. Not necessary for flavor, but this salad looks like a work of art when layered in a clear trifle dish. You can see every colorful layer, and it also helps prevent overmixing when you serve it.
- Drain everything well. Make sure the beans, corn, and tomatoes are drained very well to avoid excess moisture and a soggy bottom layer.
- Chill before serving. I like to chill the salad for about 1 hour before serving. It lets the dressing settle into the layers and helps all the flavors meld together.
Ingredients1x2x3x
- ▢ 16 oz. cornbread mix
- ▢ 1 cup sour cream or Greek yogurt
- ▢ 1 cup mayonnaise
- ▢ juice of 1 lime
- ▢ 1 packet ranch seasoning or 1 oz homemade ranch seasoning
- ▢ 2 cans pinto beans 15 oz. each, rinsed and drained
- ▢ 2 bell peppers any color, diced
- ▢ 2 cans corn 15 oz. each
- ▢ 1 pint grape tomatoes halved
- ▢ 1 lb. bacon cooked, use turkey bacon for a lighter option
- ▢ 3 cups shredded cheddar cheese
- ▢ 5 green onions chopped
Video
Instructions
- Prepare the cornbread mix according to package directions. Once cooled, slice the cornbread into 1-inch cubes.
- In a bowl, whisk together the sour cream, mayonnaise, lime juice, and ranch seasoning until smooth.
- In a large glass bowl or dish, layer: ½ of the following: cornbread cubes, pinto beans, bell peppers, corn, tomatoes, bacon crumbles, cheese, and green onions. Repeat the layers once more, but layer all of the ranch dressing between the tomatoes and bacon crumbles.
- Chill in the refrigerator before serving.
Becky’s Tips
- If your cornbread is falling apart, b ake it a few minutes longer so it’s drier.
- If salad seems too wet, a dd more cornbread cubes or chill longer.
- For more freshness, a dd extra lime juice or chopped cilantro.
- Make it vegetarian by skipping the bacon.
- Use homemade ranch seasoning for more control over flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Cornbread Salad Step by Step
Gather all of the ingredients together.
Make the dressing: In a medium bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, the juice of 1 lime, and 1 packet of ranch seasoning until smooth and creamy.
Chill and Serve: Cover the dish and chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld. Enjoy!
How to Store and Reheat
Store the cornbread salad tightly covered in the refrigerator for up to 3 days. The flavors stay bright, but the cornbread will gradually soften as it sits, so it’s best enjoyed within the first day or two.
This recipe doesn’t freeze well because the vegetables and cornbread lose their texture once thawed. If you want to prep ahead, bake the cornbread, mix the dressing, and chop the vegetables up to a day in advance, then layer everything a few hours before serving for the freshest results.
Serving Suggestions
I love serving this cornbread salad at cookouts and summer parties, but I’ve also started bringing this to fall holiday parties to brighten up the table. It goes with just about everything. It’s especially good next to grilled chicken , burgers, or pulled pork . Even pairs great with roasted turkey or chicken for a cozy meal. Sometimes I’ll scoop a little onto my plate with baked beans and coleslaw , and it fits right in with all those classic BBQ sides. It’s also a great addition when you want something colorful and make-ahead that stands out on the table.
More Southern Potluck Side Dish Recipes
Crockpot Green Bean Casserole
Corn Pudding
Cowboy Beans
Carrot Raisin Salad
Cornbread Salad
Ingredients
- 16 oz. cornbread mix
- 1 cup sour cream or Greek yogurt
- 1 cup mayonnaise
- juice of 1 lime
- 1 packet ranch seasoning or 1 oz homemade ranch seasoning
- 2 cans pinto beans 15 oz. each, rinsed and drained
- 2 bell peppers any color, diced
- 2 cans corn 15 oz. each
- 1 pint grape tomatoes halved
- 1 lb. bacon cooked, use turkey bacon for a lighter option
- 3 cups shredded cheddar cheese
- 5 green onions chopped
Instructions
- Prepare the cornbread mix according to package directions. Once cooled, slice the cornbread into 1-inch cubes.
- In a bowl, whisk together the sour cream, mayonnaise, lime juice, and ranch seasoning until smooth.
- In a large glass bowl or dish, layer: ½ of the following: cornbread cubes, pinto beans, bell peppers, corn, tomatoes, bacon crumbles, cheese, and green onions. Repeat the layers once more, but layer all of the ranch dressing between the tomatoes and bacon crumbles.
- Chill in the refrigerator before serving.
Video
Notes
- If your cornbread is falling apart, b ake it a few minutes longer so it’s drier.
- If salad seems too wet, a dd more cornbread cubes or chill longer.
- For more freshness, a dd extra lime juice or chopped cilantro.
- Make it vegetarian by skipping the bacon.
- Use homemade ranch seasoning for more control over flavor.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
