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Layered Cornbread Salad

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  • Author: The BakerMama
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 12+


Crumbled cornbread, fresh veggies, ranch dressing, and bacon take this delicious Layered Cornbread Salad to new heights. Better make a double recipe because everyone will be coming back for seconds!


  • 1 recipe Sweet and Simple Cornbread, baked and cooled (or store bought)
  • 1 (1‐ounce) package Ranch dressing mix OR a double recipe of Homemade Ranch Dressing
  • 1 large head lettuce, chopped
  • 2 large tomatoes, seeded and chopped
  • 1 (15 ounce) can whole kernel Mexi‐Corn, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (8 ounce) package shredded Mexican 4‐cheese blend
  • 6 bacon slices, cooked and crumbled
  • 5 green onions, chopped


  1. Prepare cornbread ‐ cool, crumble and set aside.
  2. Prepare salad dressing according to directions.
  3. Layer in a large clear bowl half each of cornbread, lettuce and the next 6 ingredients.
  4. Spoon half of the dressing evenly over top of layers.
  5. Repeat layers with remaining ingredients and dressing.
  6. Garnish the top with cornbread crumbles, tomatoes, corn, black beans, cheese and bacon to show what’s layered.
  7. Cover and chill at least 3 hours or overnight.