Classic Cornbread Salad

Classic Cornbread Salad

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  • 1 packet dry Ranch dressing mix (homemade or commercial, although homemade is preferred, see links on site)
  • 23 cups mayonnaise (see notes on site; I personally use the dryer Southern-style Cornbread and the full three cups of mayonnaise)
  • 1 pan Southern-style cornbread, crumbled
  • 1/2 large red onion, diced (some reserved for garnish)
  • 1 green bell pepper, diced (try two or try one or two red bell peppers as a variation)
  • 2 tomatoes, diced (try three as a variation)
  • 15 ounce can whole kernel corn, drained (about 1 1/2 cups corn) (try two cups frozen, thawed and drained as a variation)
  • 1 pound bacon, cooked until crisp and crumbled, some reserved for garnish
  • 1 cup cheddar cheese, grated large (reserve for garnish if making into a trifle, add to the ingredients if making in a bowl)
  • a green onion, sliced for garnish if desired


First, choose how you wish to put the ingredients together. There are two ways this can be assembled: an easy mix-in-the-bowl option or a more dramatic presentation as a layered trifle. For both options, first mix together the mayonnaise and the dry ranch mix to form what I’ll refer to as the Mayo/Ranch mixture. Set aside.

To make easy option in a bowl:

After the Mayo and dry Ranch mix are mixed together to form the Mayo/Ranch mixture, simply crumble the cooled cornbread into a large bowl. Add the red onion (may reserve some for garnish), bell pepper, tomatoes, corn, crumbled bacon (may reserve some as garnish), and cheddar cheese. Toss ingredients together and mix in the Mayo/Ranch mixture. Cover and refrigerate for several hours. To serve, garnish with reserved bacon, red and green onion, if desired.

To layer in a trifle bowl:

After the Mayo and dry Ranch mix are mixed together to form the Mayo/Ranch mixture, three full layers of ingredients are used, with 1/4 of the Mayo/Ranch mixture used to garnish the top, along with the cheese, the reserved bacon, the reserved red onion, and the green onion.

Layer one: Add about 1/3 of the crumbled cornbread on the bottom of the trifle dish. Over that, dollop about 1/4 of the Mayo/Ranch mixture. Sprinkle on 1/3 of the red onion (make sure to reserve a bit for the top before dividing into thirds), bell pepper, tomato, corn, and bacon (make sure to reserve a bit for the top before dividing into thirds). Do not use the cheese or the green onion in this layer.

Layers two and three: Simply repeat the first layer.

For the top of the trifle: Add the remaining Mayo/Ranch mixture on top of the last layer in a big dollop in the center. Sprinkle grated cheese around the outside edge. Sprinkle the bacon in a circle where the cheese and Mayo/Ranch mixture meet. Sprinkle the green onion and red onion over the Mayo/Ranch Mixture.

Carefully cover and refrigerate for several hours.

Keywords: Bacon, Bell Peppers, cheddar, Cheese, Corn, cornbread, ranch dressing, ranch mix, Red onion, Salad, Salad Dressings, Side, side salads, Tomatoes