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Southern Cornbread Salad With Bacon Ranch

A creamy and hearty Southern Cornbread Salad mixed with bacon, fresh vegetables, and ranch dressing, perfect for gatherings and made to serve cold.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Southern
Calories: 600

Ingredients
  

Main Ingredients
  • 8 cups 1 batch cornbread, baked in an 8 x 8-inch or 9-inch pan, completely cooled Can be from scratch or a mix.
  • 1 lb bacon, cooked crisp and crumbled Use thick or regular slices.
  • 1 cup diced yellow onion Can swap with red onion for a sharper flavor.
  • 1 piece bell pepper, seeded and diced Use any color bell pepper available.
  • 1 cup diced tomato Optional for garnish as well.
  • 15 oz can whole kernel corn, drained
  • 2 cups mayonnaise Add more for a creamier texture if desired.
  • 1 oz package ranch dressing mix (optional)
Optional Add-ins
  • pinto beans Can substitute for some corn.
  • shredded cheddar For added creaminess and flavor.
  • diced pickles
  • black olives
  • jalapeños For a spicy kick.
  • sliced green onion
  • sliced tomatoes For garnish.

Method
 

Preparation
  1. Bake the cornbread according to the package or recipe directions, usually at 400°F for 20 to 25 minutes. Let it cool completely.
  2. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels and crumble once cool.
  3. Crumble the cooled cornbread into a large bowl. Add the onion, bell pepper, tomato, corn, and crumbled bacon. Stir gently.
  4. In a separate bowl, mix the mayonnaise and ranch dressing mix until smooth. Fold the dressing into the salad gradually.
  5. Cover the bowl and refrigerate for at least 2 hours to let the flavors blend.
  6. Before serving, garnish with sliced tomatoes and serve cold.

Notes

Do not use warm cornbread as it may make the salad mushy. Avoid overmixing the salad to keep the texture balanced. Make it 1 to 6 hours before serving for optimal texture.