Southern Cornbread Salad
This Southern Cornbread Salad is the potluck dish that never comes home with leftovers. Layers of cubed cornbread, pinto beans, sweet corn, fresh vegetables, and sharp cheddar cheese — all topped with a homemade buttermilk ranch dressing that soaks into every bite overnight. Make it the night before, show up, and watch it disappear.
Servings: 10 servings
Calories: 494kcal
Ingredients
- 3 cups cubed cornbread (about half a batch from an 8-inch skillet
- 1 .4 ounce packet buttermilk ranch dressing
- 1 cup mayonnaise
- ½ cup buttermilk
- ½ tsp worchestershire sauce
- 1 14.5 ounce can pinto beans (drained and rinsed)
- 1 16 ounce can whole kernel corn (drained)
- 1 small green bell pepper (finely chopped)
- 2 ripe tomatoes (seeded and chopped)
- 2 cups shredded sharp cheddar cheese
Instructions
- In a small bowl, combine ranch dressing mix, mayo, worcestershire and milk. Mix well and refrigerate to thicken.
- Cut cornbread into ½ to 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
- Top cornbread layer with rinsed pinto beans.
- Layer drained corn.
- Top with chopped green bell pepper.
- Add chopped onion.
- Next, add chopped tomatoes.
- Add shredded cheddar.
- Depending on the bowl, add a second layer of each ingredients
- Pour ranch dressing mixture on top; refrigerate for 1 hour (more if possible) to allow the flavors to develop.
Nutrition
Calories: 494kcal | Carbohydrates: 42g | Protein: 11g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 741mg | Potassium: 215mg | Fiber: 2g | Sugar: 13g | Vitamin A: 628IU | Vitamin C: 13mg | Calcium: 275mg | Iron: 2mg