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Southern Cornbread Salad

This classic Southern cornbread salad combines crumbled cornbread with fresh vegetables and creamy ranch dressing in beautiful layers. It's the perfect make-ahead side dish that travels well to picnics, potlucks, and family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 batch of homemade cornbread (cooled and crumbled)
  • 1 cup cherry tomatoes, halved
  • 1 cup sweet corn kernels (fresh or frozen, thawed)
  • 1 bell pepper, diced (any color)
  • 1/2 red onion, finely diced
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 packet ranch seasoning mix
  • Fresh parsley or chives for garnish
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare your cornbread according to your favorite recipe or use store-bought. Allow it to cool completely, then crumble it into bite-sized pieces.
  2. In a small bowl, whisk together mayonnaise, sour cream, and ranch seasoning to create the dressing. Refrigerate until ready to use.
  3. Begin assembling your salad in a large glass bowl or trifle dish to show off the beautiful layers. Start with half of the crumbled cornbread as your base layer.
  4. Add layers of vegetables - start with black beans, followed by corn, bell peppers, tomatoes, and red onion. Sprinkle with half of the shredded cheese.
  5. Repeat the layers with remaining cornbread, vegetables, and cheese. Drizzle the ranch dressing evenly over the top.
  6. Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together. Garnish with fresh herbs before serving.

Notes

For best results, make the cornbread a day ahead so it's completely cooled and slightly dried out, which helps it hold up better in the salad. Add cooked, diced chicken for a heartier main dish salad.