Southern Cornbread Salad

Southern Cornbread Salad is a magical combination of crumbled cornbread, bacon, beans, veggies, cheese, and Ranch dressing. This recipe feeds a crowd and is great for potlucks!



  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 cup plus 2 tablespoons milk
  • 1/4 cup vegetable oil
  • 2 large eggs


  • 1 red bell pepper, diced
  • 1/2 medium Vidalia onion, finely diced
  • 2 medium tomatoes, diced
  • 1 jalapeno, finely diced
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (10-ounce) package frozen corn, cooked according to package drirections and cooled
  • 2 cups shredded cheddar cheese
  • 10 slices bacon, cooked and crumbled


  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 packet Ranch dressing mix


  • Preheat oven to 425 degrees.
  • Whisk together flour, corn meal, sugar, baking powder, and salt in a large bowl.
  • In a medium bowl, whisk together milk, oil, and eggs. Add to flour mixture and stir just until dry ingredients are moistened.
  • Pour batter into a greased 9-inch pan. Bake for 20 minutes or until golden. Cool completely.
  • Combine all salad ingredients in a large bowl. Crumble cornbread into bowl.
  • In a small bowl, stir together mayonnaise, sour cream, and Ranch mix. Add to bowl with cornbread mixture and toss to mix. Refrigerate at least 2 hours before serving.

Full recipe here.


Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.