The Shady Porch: Cornbread Salad...a meal or side dish


Cornbread Salad...a meal or side dish

Years ago, while cooking with a friend for our church Homecoming celebration, I learned that Cornbread Salad was an expected standard at church social events in our region.
I was both amazed and amused that the components basically added up to a typical country pinto bean dinner except it all got mixed up in one bowl together...with a dressing, of course (it is a salad, after all)!
Cornbread Salad recipe sidedish dinner salad cornbread beans
Cornbread Salad
Obviously, this salad is hearty and can serve as a meal by itself or as a refreshing side dish with the pop of delicious Ranch flavor. As with any bean dinner, if there are leftovers, the flavors actually get better on day 2.
Ingredients for Cornbread Salad by The Shady Porch
Cornbread Salad ingredients (partial) - corn, cheese, pinto beans,
diced onions, tomatoes, peppers and Ranch dressing mix

Cornbread Salad


2 -16 oz. cans of pinto beans, drained
1 round of cornbread
1 lb bacon, fried and crumbled
1 bag frozen whole kernel corn, thawed (or 1 can, drained)
1 pkg. Ranch Dressing mix
1 cup of mayonnaise
1 cup of sour cream
4-5 green onions, cleaned & chopped
1-2 tomatoes, diced
1 green bell pepper, diced
1 - 16oz bag of shredded cheddar cheese or a blend

- This is a layered salad...up until it's time to serve, so it's very pretty if you assemble it in a clear serving bowl so the layers are visible. Just before serving, stir the salad.

In a medium bowl combine Ranch dressing mix, sour cream and mayonnaise. Set aside.
In another bowl, mix corn, onions, tomatoes, and bell pepper. Set aside.
Cornbread Salad recipe cornbread beans dinner salad sidedish
Mixed and ready to serve
  • Crumble 1/2 of the cornbread into bottom of serving dish. 
  • Add one can of pinto beans, spread evenly over cornbread layer.
  • Add layer of mixed vegetables using 1/2 of mixture - corn, tomatoes, etc.
  • Sprinkle 1/2 of the crumbled bacon and 1/2 of the cheese to form the next layer.
  • Add 1/2 of the dressing.
  • Repeat layers as above, then cover and refrigerate for 2-3 hours. 
Serves 10-12

[Variations - since the first time I made this, I've had several variations. For instance, if you prefer, red kidney beans can be swapped for the pinto beans. Also, red onion is a good substitute for the green onions. The bacon can be omitted all together, if desired. Finally, about 2 cups of bottle Ranch Dressing can be used instead of the Ranch mix used above.]

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