Table of Contents

Cornbread Salad

AuthorStacey Little
CourseAppetizer, Salad, Side Dish
Prep Time25minutes 
Total Time25minutes 


  • half a batch of cornbread (2 to 3 cups when chopped)
  • 1 (0.4-ounce) packet buttermilk ranch dressing mix
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 (14.5-ounce) can of pinto beans, drained and rinsed
  • 1 (16-ounce) can of whole kernel corn, drained
  • 1 small green bell pepper, finely chopped
  • 1 small sweet onion, finely chopped
  • 2 ripe tomatoes, seeded and chopped
  • 2 cups shredded sharp cheddar cheese
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  • In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate.
  • Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl.
  • Top cornbread layer with rinsed pinto beans.
  • Next, layer drained corn.
  • Top with chopped green bell pepper.
  • Add chopped sweet onion.
  • Next, add chopped tomatoes.
  • Add shredded cheddar.
  • Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.

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