Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (8.5 Oz. Size) Corn Muffin Mix; Additional Required Ingredients Specified In Mix Package (typically Eggs And Milk); 2 cans (15 Oz. Size) Fiesta Corn, Drained; 1 can (15 Oz. Size) Pinto Beans, Rinsed And Drained; 8 whole Green Onions, Sliced; 1 whole Red Bell Pepper, chopped; 2 whole Tomatoes, Chopped (When Tomatoes Are Out Of Season I Use 4 -5 Roma Tomatoes); 2 cups Shredded Cheddar Cheese; 10 slices Bacon, Cooked And Crumbled; 1-1/2 cup Ranch Dressing, Start With 1 Cup And Add More If Needed

Servings: persons

1
Prepare corn muffin mix per package directions in a square baking dish (you'll typically need eggs and milk, as directed in mix package). Remove from oven and let cool.
2
In a large bowl mix the corn, beans, green onions, red bell pepper, tomatoes, cheese and bacon. Crumble the cornbread and gently mix into the salad. Coat with the ranch dressing and stir to combine.
3
Place in serving dish and put in the fridge for 3 to 4 hours for the flavors to blend.
4
Variation: This salad is also pretty layered in a glass bowl. I mix everything but the cornbread and the dressing. Layer 1/2 of the corn mixture in a pretty bowl, top with 1/2 of the crumbled cornbread. Top with the remaining corn mixture and then the rest of the cornbread. Spread the dressing over the top of the salad.
5
Enjoy!

1072

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (8.5 Oz. Size) Corn Muffin Mix, Additional Required Ingredients Specified In Mix Package (typically Eggs And Milk), 2 cans (15 Oz. Size) Fiesta Corn, Drained, 1 can (15 Oz. Size) Pinto Beans, Rinsed And Drained, and more.

Yes, Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornbread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions