Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 4 plum tomatoes, chopped; 1 green bell pepper, chopped; 1/4 cup chopped fresh cilantro; Kosher salt; 1 cup sour cream; 1/4 cup mayonnaise; 2 scallions, minced; Juice of 1/2 lime; 1/4 teaspoon chili powder; 2 cups crumbled cornbread; 2 15 -ounce cans black-eyed peas, drained and rinsed; 1 cup frozen corn, thawed; 1 cup shredded cheddar or Mexican-blend cheese

Servings: persons

4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh cilantro
Kosher salt
1 cup sour cream
1/4 cup mayonnaise
2 scallions, minced
Juice of 1/2 lime
1/4 teaspoon chili powder
2 cups crumbled cornbread
2 15 -ounce cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or Mexican-blend cheese

1
Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl.
2
Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
3
Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish.
4
Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese.
5
Repeat the layers with the remaining ingredients, ending with cheese.
6
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
7
Photograph by Con Poulos

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 plum tomatoes, chopped, 1 green bell pepper, chopped, 1/4 cup chopped fresh cilantro, Kosher salt, 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.

Cornbread Salad

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