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Cornbread Salad Recipe with Ranch Dressing Layers

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This vibrant cornbread salad features layers of buttery cornbread, creamy ranch dressing, crisp veggies, smoky bacon, and sharp cheddar cheese. It’s easy to make, perfect for parties, and customizable for any dietary need.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 cup ranch dressing
  • 1/2 cup Greek yogurt or sour cream
  • 8 slices crispy bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 2 cups cherry tomatoes, quartered
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup frozen corn, thawed
  • 4 green onions, sliced
  • Optional: 1 cup black beans, rinsed and drained
  • Optional: 1 jalapeño, seeded and minced
  • Optional: 1 avocado, diced
  • Optional: 2 tablespoons fresh cilantro, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×9-inch baking pan.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, beat eggs, then add milk and melted butter. Mix well.
  4. Combine wet and dry ingredients, stirring just until combined. Do not overmix.
  5. Pour batter into prepared pan and bake for 18-22 minutes, until golden and a toothpick comes out clean. Let cool completely (about 30 minutes).
  6. While cornbread cools, cook bacon until crisp. Drain and crumble.
  7. Dice bell peppers, quarter tomatoes, chop red onion, slice green onions, and thaw corn.
  8. Shred cheddar cheese.
  9. Mix ranch dressing and Greek yogurt (or sour cream) until smooth. Adjust seasoning as needed.
  10. Crumble cooled cornbread into bite-sized chunks. Place half in the bottom of a large clear glass bowl or trifle dish.
  11. Layer half of the salad ingredients in this order: ranch-yogurt mixture, bacon, cheese, tomatoes, peppers, onion, corn, and green onion.
  12. Repeat layers with remaining cornbread and salad ingredients, finishing with ranch and a sprinkle of bacon and green onions.
  13. Garnish with chopped cilantro or diced avocado if desired.
  14. Cover and refrigerate for at least 1 hour (up to 4 hours).
  15. Just before serving, fluff the top layer with a fork. Serve cold or at cool room temperature.

Notes

Let cornbread cool completely before crumbling to avoid sogginess. For vegetarian, skip bacon and add black beans or chickpeas. Use gluten-free or dairy-free substitutes as needed. Layer gently for best texture. Salad is best served cold and can be made ahead.

Nutrition

Keywords: cornbread salad, ranch dressing, party salad, potluck recipe, layered salad, bacon, cheddar cheese, summer salad, easy salad, comfort food

Find it online: https://chrisfeasts.com/cornbread-salad-recipe-with-ranch-dressing-layers-easy-flavorful-and-perfect-for-parties/