Cornbread salad is something that my mom has been making for years. It’s an easy potluck dish to bring somewhere because it comes together so fast.
The salad came from a local cookbook that my mom got many years ago when we first moved to Lexington, SC and she’s been making it ever since, putting her own little twists on it. It’s one of our favorite layered salads and whenever my mom makes it, it’s usually gone within a day or two.
My mom would normally top this salad off with a packet of ranch seasoning mixed with buttermilk and mayonnaise so it wasn’t as thick as the bottled version- I wouldn’t suggest using the bottled stuff. I think it would muddle the flavors and just be too heavy for this.
I wanted to update my mom’s version and make my own ranch dressing for the top. I wanted it light and full of fresh chives and dill to really bring out all of the flavors of the vegetables. Feel free to top your salad with any dressing though – it really is up to you what you mix in and put on top – that’s the great part of this salad.
This would be the perfect dish to bring to your Easter table – it’s fast, it’s easy, and it’s so good. It screams spring/summer to me because of all of the freshness and it looks even better.
Ingredients
- 1 package of cornbread mix, prepared according to directions and cooled
- 1 - 2 cups of the following:
- Pinto beans, drained (I used 1 can)
- Corn
- Diced tomatoes
- Red, green, or white onions, diced (you can do a mixture, like I did here)
- Cheddar cheese, grated (I used an 8oz block)
- Ranch dressing, recipe follows
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 Tbsp chives, minced
- 1 tsp dill, minced
- 2 cloves garlic, minced
- Dash of tabasco
- Salt and pepper, to taste
Instructions
- Layer the cornbread in a large trifle dish or bowl. Top with pinto beans, corn, tomatoes, onions, and grated cheddar cheese. Use more or less of the ingredients, depending upon what you like. Top with ranch dressing, or dressing of your choice. Let chill in the fridge for about an hour, serve.
- Whisk all ingredients until well combined; add salt and pepper to taste. Chill in the fridge for an hour until ready to use.
In this post: serving bowl // weck jars // cutting board // flatware
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This looks incredible! I cant believe I haven’t heard of it before. I have been drooling over all of your recipes since the chicken salad one and I’m a little embarrassed to say I just got back from Charleston and I drank sweet tea vodka and lemonade the entire time thanks to you 🙂
Thank you so much!! Haha isn’t that sweet tea vodka and lemonade delicious? I love it! I’m so humbled that you like my recipes because I absolutely love yours- I am making those french onion deviled eggs this weekend since I won’t be around family for Easter and we always make regular deviled eggs – but yours sound sooo good so I’m excited to try them!:)
My daughter had this when we were visiting and it was delicious. Would like the recipient of the onion develed eggs.
Hi Marcella – I’m glad your daughter made this and it turned out great! Thanks so much for letting me know! 🙂