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Cornbread Salad Recipe

  • Author: Sweetpea
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Category: salad
  • Method: no-cook
  • Cuisine: american


Cornbread Salad Recipe is a southern staple for using up leftover cornbread and creating a beautifully layered salad with fresh lettuce, beans, and cheese!


  • 4 cups Leftover Cornbread (see notes!0
  • 4 cups chopped lettuce
  • 1 cup chopped green onions
  • 1 cup Pinto beans, divided
  • 1 cup of canned or fresh corn, divided
  • 1 cup cheese, divided
  • 1 cucumber, diced
  • 6 Crisp Bacon strips, chopped and divided
  • 12 ounces Ranch dressing (see note)
  • Garnish: sliced tomatoes
  • Garnish: french onions


  1. To a glass bowl or trifle dish, add in a layer of half of the cornbread to the bottom. Crumbled up is just fine!
  2. On top of the cornbread add half of the lettuce.
  3. Add half the cucumbers, beans, cheese, corn, green onions, and bacon.
  4. Pour half of the ranch dressing on top of all of this.
  5. Add in the remaining lettuce, followed by a layer of cornbread.
  6. If you need to smoosh it all down with your hands now is the time to do that!
  7. Top the cornbread with the remaining cucumbers, beans, cheese, corn, green onions, and bacon.
  8. Pour the rest of the ranch dressing over top.
  9. Garnish with tomato slices, french onions, and if you have a few extra green onions, sprinkle them on top!
  10. Allow this salad to chill in the fridge for an hour before serving. Best to serve 8 hours later!



Cornbread! Make your favorite homemade recipe, packaged mix, or pick up a pan from the grocery!

Ranch Dressing: of course, I will tell you to make your own using the packet! It’s so darn good!

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