Summer Cornbread Salad Recipe

Name: Summer Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (7oz.) packets of buttermilk cornbread mix; 1 cup shredded cheddar cheese; Several dashes of Tabasco sauce; 1 head iceberg lettuce, shredded; 3 medium tomatoes, seeded and diced; 4 green onions, sliced; 1 1/2 cups prepared Ranch dressing; 10 slices thick peppered bacon; 1 x 15 oz. can black beans, rinsed and drained; One medium sweet onion thinly sliced; zest and juice of one lime; 1 cup sliced green olives with pimento, drained; 3 cups shredded Colby/Jack cheese

Servings: persons

2 (7oz.) packets of buttermilk cornbread mix
1 cup shredded cheddar cheese
Several dashes of Tabasco sauce
1 head iceberg lettuce, shredded
3 medium tomatoes, seeded and diced
4 green onions, sliced
1 1/2 cups prepared Ranch dressing
10 slices thick peppered bacon
1 x 15 oz. can black beans, rinsed and drained
One medium sweet onion thinly sliced
zest and juice of one lime
1 cup sliced green olives with pimento, drained
3 cups shredded Colby/Jack cheese

1
Mix cornbread in medium sized (~2 quart) mixing bowl as directed on package, adding one cup shredded cheese and Tabasco. Bake in ten inch seasoned iron skillet as directed on package. Cool and crumble.
2
Mix tomatoes, green onions and dressing in medium sized (~2 quart) mixing bowl.
3
Cook bacon in two batches in 10 inch nonstick skillet over medium heat until crisp. Crumble bacon. Leave 1 T bacon drippings in pan (discard remaining drippings), and saute sliced sweet onion over medium heat for 2 minutes until softened. Add lime juice and zest and stir until onion absorbs juice.
4
Reserve 1 T sliced green onions and 1 T crumbled bacon for garnish.
5
Layers: Crumbled cornbread
6
Lettuce
7
Tomatoes and green onions with dressing
8
Crumbled Bacon
9
Beans
10
Onions
11
Olives
12
Cheese
13
Layer half the ingredients in a 3 quart, deep sided clear glass bowl, then repeat layers ending with cheese. May serve immediately, or chill in refrigerator up to 3 hours before serving. Add garnish just before serving.

950

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 (7oz.) packets of buttermilk cornbread mix, 1 cup shredded cheddar cheese, Several dashes of Tabasco sauce, 1 head iceberg lettuce, shredded, and more.

Yes, Summer 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!

Summer Cornbread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions