This old-fashioned Southern salad is surprisingly delicious and veggie-filled. It’s a dish that you would expect to see at a barbecue, family reunion, or a potluck dinner – homey and satisfying. You know, the one you find yourself craving for days to come. I like to serve this with grilled meats, like this Grilled Piri Piri Chicken or a luscious Tomahawk Steak.
WHAT IS IN SOUTHERN CORNBREAD SALAD?
The star in this show is the cornbread. I like the sweeter kind because it gives the salad a nice balance. A simple box of Jiffy mix, which we probably all have in our pantries these days, is perfect and so easy. However use whatever cornbread you enjoy most.
The next component is the dressing. You could use bottled ranch dressing, but I like using the powdered mix and adding both sour cream and mayonnaise to it. Then just for added flavor, mix in about a tablespoon on bacon fat. It makes such a difference.
Finally, toss in your favorite type of canned beans. I like using black beans. Some shredded cheese, and vegetables. I used red bell pepper, jalapeno, corn scallions, and tomato for the colors and textures. Then crumble in some bacon, which makes everything better.
Toss, chill, and devour. This isn’t a pretty dish, but one bite and you won’t care about what it looks like.
VARIATIONS OF THIS SOUTHERN CORNBREAD SALAD:
- Give it a barbecue flavor by adding some barbecue sauce to the dressing, kidney beans, and maybe a can of diced green chiles.
- Play with the veggies. Broccoli, crunchy celery, or shredded carrots would work well.
- Try different cheeses. A smoky provolone or salty feta would give it a different flavor.
- I’ve seen this dish layered in a trifle bowl and then ‘iced’ with the dressing on top. It looks beautiful when presented this way.
EQUIPMENT USED IN THIS RECIPE
- Pyrex 4 Measuring Cup, Clear with Red Graphics – This is a kitchen staple.
- Stainless Steel Measuring Spoons-6 Piece – I love the long, rectangle design. They even fit into small spice jars.
- StarPack Basics Silicone Mixing Spoon – I own a bunch of these – in turquoise, of course.
- Nordic Ware Covered Bowl Set, 8-pc, Coastal Colors – Stackable, throw them into the dishwasher. I use these bowls almost every day.
- Anchor Hocking 8-inch Square Glass Baking Dish with Airtight TrueFit Lid, Teal, Set of 1
Here are a few more side dish ideas:
- Southwest Quinoa Salad With Spicy Lime Vinaigrette
- Creamy Broccoli Salad
- Texas Pea Salad
- Southern Style Coleslaw
This old fashioned recipe for a classic Southern salad is an unexpected and delicious treat. Cornbread, black beans, bacon, cheese, and a bevy of chopped vegetables are dressed with a homemade ranch dressing. Not a pretty salad, but one that your family will adore.
- 1 box Jiffy Cornbread Mix
- 1 large egg
- ⅓ cup whole milk
- 2 large ears fresh corn or 1 cup frozen corn
- ½ large red bell pepper, minced
- 1 large jalapeno pepper, minced
- 2 scallions, minced (both white and green parts)
- 2 Plum tomatoes, seeded and minced
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups finely shredded extra sharp cheddar cheese
- 5 slices bacon, cooked crisp and grease reserved
- 1 cup mayonnaise
- 1 cup sour cream
- 1 ½ packets buttermilk ranch dressing mix
- 1 tablespoon reserved bacon grease
Make the cornbread. Preheat the oven to 350 degrees. Spray an 8-inch baking pan with cooking spray. In a medium bowl, whisk together the cornbread mix, egg, and milk. Spoon into the prepared dish and bake until golden brown – about 20-25 minutes. Remove from the oven and set aside to cool completely.
When cool, crumble or cut into small ½-inch cubes and spoon into a large mixing bowl. Set aside, uncovered, to dry out for at least 4 hours.
For the salad:
Cook the ears of corn until tender crisp – about 15 minutes. Drain well. Cut the kernels off of the cob and slide into the bowl with the cornbread.
Add the bell pepper, jalapeno minced tomatoes, black beans, cheese, and crumbled bacon.
Make the dressing:
In a small bowl, whisk together the mayonnaise, sour cream, ranch mix, and bacon grease until fully combined.
Spoon onto the salad and toss until all of the dressing is combined with the cornbread, beans, and veggies.
Cover tightly and chill for at least 1 hour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Toss
- Cuisine: Southern
Keywords: old fashioned recipe, Southern salad, Southern recipes, cornbread, side dish recipes, side dish