19 Delicious Cornbread Salad Recipes Easy to Make

Kickstart your culinary creativity with these 19 delicious cornbread salad recipes that are as easy to make as they are satisfying! Perfect for potlucks, weeknight dinners, or when you’re craving a touch of Southern comfort, each recipe promises a delightful mix of flavors and textures. Whether you’re a seasoned chef or a kitchen newbie, you’ll find something to love. Let’s dive into these mouthwatering options that are sure to become your new favorites!

Classic Southern Cornbread Salad

This classic Southern Cornbread Salad is a delightful blend of textures and flavors that’s perfect for any gathering. Today, we’ll walk through each step to ensure your salad turns out perfectly.

Ingredients

• 2 cups crumbled cornbread (homemade or store-bought, but I swear by my grandma’s recipe)
• 1 cup mayonnaise (I prefer Duke’s for its tangy flavor)
• 1/2 cup sour cream (full-fat gives the best texture)
• 1/4 cup buttermilk (adds a lovely tang)
• 1 packet ranch dressing mix (hidden valley is my go-to)
• 1 can (15 oz) pinto beans, drained and rinsed (for a bit of heartiness)
• 1 can (15 oz) whole kernel corn, drained (crisp and sweet)
• 1/2 cup diced red onion (for a sharp bite)
• 1/2 cup diced green bell pepper (adds a fresh crunch)
• 1 cup cherry tomatoes, halved (I like the pop of color and sweetness)
• 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
• 6 slices bacon, cooked and crumbled (because everything’s better with bacon)
• 2 tbsp chopped fresh parsley (for a bright finish)

Instructions

1. In a large bowl, whisk together mayonnaise, sour cream, buttermilk, and ranch dressing mix until smooth. Tip: Let the dressing sit for 10 minutes to allow the flavors to meld.
2. Layer half of the crumbled cornbread at the bottom of a trifle dish or large serving bowl.
3. Top the cornbread with half of the pinto beans, corn, red onion, green bell pepper, cherry tomatoes, cheddar cheese, and bacon. Tip: Press down lightly to compact the layers.
4. Spread half of the dressing over the layered ingredients.
5. Repeat the layers with the remaining ingredients, ending with the dressing.
6. Sprinkle the top with chopped parsley. Tip: For best results, refrigerate the salad for at least 2 hours before serving to let the flavors combine.

Unbelievably, this salad gets better as it sits, making it a fantastic make-ahead dish. The contrast between the creamy dressing and the crunchy vegetables is simply irresistible. Try serving it in individual mason jars for a charming picnic presentation.

Spicy Jalapeno Cornbread Salad

Great news for those who love a bit of heat with their sweet—this Spicy Jalapeno Cornbread Salad is a game-changer for picnics and potlucks alike. Gathering the right ingredients is the first step to creating this layered masterpiece that’s as visually appealing as it is delicious.

Ingredients

• 2 cups crumbled cornbread (I like mine a day old for better texture)
• 1 cup diced tomatoes (ripe but firm)
• 1/2 cup diced red onion (for a sharp bite)
• 1/4 cup chopped jalapenos (seeds in if you dare)
• 1 cup shredded cheddar cheese (sharp for maximum flavor)
• 1/2 cup sour cream (full-fat for creaminess)
• 1/4 cup mayonnaise (homemade or your favorite brand)
• 1 tbsp lime juice (freshly squeezed, please)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Preheat your oven to 350°F to warm the cornbread if it’s not already at room temperature.
2. In a large bowl, combine the crumbled cornbread, diced tomatoes, red onion, and chopped jalapenos.
3. In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and ground cumin until smooth.
4. Gently fold the dressing into the cornbread mixture until everything is evenly coated.
5. Sprinkle the shredded cheddar cheese over the top of the salad.
6. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
7. Before serving, give the salad a quick stir to redistribute the dressing and check for seasoning, adding salt if necessary.

Unbelievable how the creamy dressing complements the spicy jalapenos and sweet cornbread in this salad. The texture is a delightful mix of crunchy and creamy, making it a standout dish that’s perfect served alongside grilled meats or as a hearty standalone lunch.

BBQ Chicken Cornbread Salad

Whipping up a BBQ Chicken Cornbread Salad is like creating a symphony of flavors where each ingredient plays its part perfectly. This dish combines the smokiness of BBQ chicken with the sweet, crumbly texture of cornbread, all brought together with fresh, crisp veggies for a salad that’s anything but ordinary.

Ingredients

• 2 cups cooked, shredded chicken (I love using leftover BBQ chicken for extra flavor)
• 1 batch of cornbread, cooled and cubed (homemade always wins, but store-bought works in a pinch)
• 1 cup cherry tomatoes, halved (their sweetness balances the BBQ sauce beautifully)
• 1/2 cup red onion, finely diced (soak in cold water for 5 minutes to mellow the bite)
• 1 avocado, diced (adds a creamy texture that’s irresistible)
• 1/2 cup BBQ sauce (go for your favorite brand, or homemade if you’re feeling ambitious)
• 1/4 cup sour cream (full-fat gives the best richness)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. In a large bowl, combine the shredded chicken and BBQ sauce, ensuring the chicken is evenly coated.
2. Add the cubed cornbread, cherry tomatoes, and red onion to the bowl, gently tossing to mix.
3. In a small bowl, whisk together the sour cream and lime juice until smooth, then drizzle over the salad.
4. Add the diced avocado last to prevent it from getting mushy, and gently fold it into the salad.
5. Season with salt and pepper, then give everything one final, gentle toss to combine.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The BBQ Chicken Cornbread Salad is a delightful contrast of textures, from the soft cornbread to the crisp veggies, all tied together with the creamy dressing. Serve it in a hollowed-out cornbread loaf for a show-stopping presentation that’s as fun to eat as it is to make.

Avocado Lime Cornbread Salad

Kickstart your culinary adventure with this Avocado Lime Cornbread Salad, a dish that perfectly balances creamy, tangy, and sweet flavors. It’s a refreshing twist on traditional cornbread, ideal for summer picnics or as a vibrant side dish.

Ingredients

• 1 cup cornbread, cubed (I like mine slightly stale for better texture)
• 1 ripe avocado, diced (extra ripe for creaminess)
• 2 tbsp fresh lime juice (the zest adds a nice touch too)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the bite)
• 1/2 cup cherry tomatoes, halved (I prefer the sweetness of heirloom varieties)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1/4 cup cilantro, chopped (stems included for extra flavor)
• Salt to taste (I use sea salt for its mineral quality)

Instructions

1. Preheat your oven to 350°F. Spread the cornbread cubes on a baking sheet and toast for 10 minutes, or until golden and crisp. Tip: Stir halfway for even browning.
2. In a large bowl, gently toss the diced avocado with lime juice to prevent browning. Tip: Use a silicone spatula to keep the avocado chunks intact.
3. Add the toasted cornbread cubes, soaked red onion, cherry tomatoes, and cilantro to the bowl. Drizzle with olive oil and sprinkle with salt. Tip: Toss lightly to combine without mashing the avocado.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: Serve on a platter for a family-style presentation.

Just before serving, give the salad a final gentle toss. The contrast between the crisp cornbread and creamy avocado is delightful, while the lime adds a bright zing. For an extra layer of flavor, top with crumbled feta or a drizzle of honey.

Bacon Ranch Cornbread Salad

Unbelievably easy to make and bursting with flavors, this Bacon Ranch Cornbread Salad is a crowd-pleaser that combines the smoky goodness of bacon with the creamy tang of ranch dressing, all layered over a base of sweet, crumbly cornbread. Perfect for potlucks or a hearty side dish, it’s a recipe that promises to deliver satisfaction with every bite.

Ingredients

• 1 batch of cornbread, cooled and cubed (homemade or store-bought, but I swear by the extra moisture homemade brings)
• 6 strips of bacon, cooked crispy and crumbled (thick-cut bacon adds a wonderful texture)
• 1 cup mayonnaise (I prefer Duke’s for its tangy flavor)
• 1 packet ranch dressing mix (or 2 tbsp homemade ranch seasoning)
• 1 cup shredded cheddar cheese (sharp cheddar gives a nice bite)
• 1/2 cup diced red onion (soaking in cold water for 10 minutes tames the sharpness)
• 1 cup cherry tomatoes, halved (I find they’re juicier and sweeter)
• 1/2 cup chopped green bell pepper (for a slight crunch)
• 1/4 cup chopped fresh parsley (flat-leaf parsley has a more robust flavor)

Instructions

1. In a large bowl, whisk together the mayonnaise and ranch dressing mix until well combined. This will be your dressing base.
2. Add the cubed cornbread to the bowl, gently tossing to coat each piece with the dressing. Tip: Let the cornbread sit for 5 minutes to absorb the flavors.
3. Layer half of the cornbread mixture at the bottom of a serving dish, creating your first layer.
4. Sprinkle half of the crumbled bacon, cheddar cheese, red onion, cherry tomatoes, green bell pepper, and parsley over the cornbread layer.
5. Repeat the layers with the remaining ingredients, finishing with a generous sprinkle of cheese and parsley on top. Tip: Chilling the salad for at least an hour before serving enhances the flavors.
6. Before serving, give the salad a gentle toss to mix the layers slightly, ensuring every bite is packed with flavor. Tip: For an extra crunch, add a handful of crushed corn chips on top just before serving.

Crunchy, creamy, and utterly delicious, this Bacon Ranch Cornbread Salad is a textural dream with the perfect balance of savory and sweet. Serve it in a clear bowl to showcase the beautiful layers, or pack it for a picnic where it’s sure to be the star of the show.

Mexican Street Cornbread Salad

First, let’s dive into the heart of this dish, a vibrant fusion that brings the smoky, creamy flavors of Mexican street corn into a comforting, easy-to-make salad. Perfect for summer gatherings or as a hearty side, this recipe is a crowd-pleaser that combines texture and taste in every bite.

Ingredients

• 1 cup cornbread, cubed (homemade or store-bought, slightly stale works best for texture)
• 2 cups fresh corn kernels (grilled for a smoky flavor, or boiled if you prefer it sweet)
• 1/2 cup mayonnaise (I swear by Duke’s for its tangy richness)
• 1/4 cup sour cream (full-fat gives the best creaminess)
• 1 tbsp lime juice (freshly squeezed, please, for that zesty kick)
• 1/2 tsp chili powder (adjust based on your heat preference)
• 1/4 cup cotija cheese, crumbled (queso fresco works in a pinch, but cotija’s saltiness is unbeatable)
• 2 tbsp cilantro, chopped (skip if you’re one of those who think it tastes like soap)
• 1 small red onion, finely diced (soaking in cold water for 10 minutes tames the sharpness)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, if you’re grilling the corn. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let it cool slightly before cutting the kernels off the cob.
2. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. This is your dressing base—taste and adjust the lime or chili powder if needed.
3. Add the grilled corn, cubed cornbread, diced red onion, and chopped cilantro to the bowl with the dressing. Gently toss until everything is evenly coated. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld beautifully.
4. Sprinkle the crumbled cotija cheese over the top just before serving. Tip: For an extra touch of smokiness, a light dusting of smoked paprika over the cheese works wonders.

When you scoop into this salad, you’ll love the contrast of the creamy dressing with the crunchy corn and soft cornbread. Serve it in individual cups for a fun, mess-free party option, or alongside grilled meats for a complete meal.

Sweet Honey Butter Cornbread Salad

Now, let’s dive into creating a dish that combines the comforting sweetness of cornbread with the fresh crunch of salad, all brought together with a luscious honey butter dressing. This recipe is perfect for those who love a mix of textures and flavors in their meals.

Ingredients

• 1 cup cornbread, cubed (I like to use day-old cornbread for better texture)
• 2 cups mixed greens (A blend of spinach and arugula works wonderfully)
• 1/2 cup cherry tomatoes, halved (For a pop of color and sweetness)
• 1/4 cup red onion, thinly sliced (Soak in cold water for 5 minutes to mellow the sharpness)
• 2 tbsp honey (Local honey adds a lovely depth of flavor)
• 3 tbsp unsalted butter, melted (I prefer grass-fed for its rich taste)
• 1 tbsp apple cider vinegar (Adds a nice tang to balance the sweetness)
• Salt to taste (Sea salt is my go-to for its clean flavor)

Instructions

1. Preheat your oven to 350°F to warm the cornbread cubes for 5 minutes, just until they’re slightly crispy on the edges.
2. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Toss gently to mix.
3. In a small bowl, whisk together the honey, melted butter, and apple cider vinegar until well combined. Tip: Warming the honey slightly makes it easier to mix.
4. Drizzle the honey butter dressing over the salad and toss to coat evenly. Tip: Add the dressing just before serving to keep the greens crisp.
5. Add the warmed cornbread cubes on top of the salad for a delightful contrast of textures. Tip: For an extra touch, sprinkle a pinch of sea salt over the cornbread.

Here, the salad offers a beautiful harmony of sweet and savory, with the cornbread adding a comforting softness against the crisp greens. Serve it as a side at your next barbecue or enjoy it as a light lunch on its own.

Cheesy Garlic Cornbread Salad

Preparing a dish that combines the comforting flavors of cheesy garlic cornbread with the freshness of a salad might sound unconventional, but it’s a delightful surprise that brings together the best of both worlds. Let’s dive into creating this unique dish that’s perfect for any gathering or a cozy night in.

Ingredients

• 1 cup cornbread, cubed (homemade or store-bought, slightly stale works best for texture)
• 1/2 cup sharp cheddar cheese, shredded (I love the extra tang it adds)
• 2 cloves garlic, minced (fresh is key here for that punchy flavor)
• 1/4 cup mayonnaise (for creaminess, I always go for the full-fat version)
• 1/4 cup sour cream (adds a nice tang and richness)
• 1/4 cup green onions, thinly sliced (for a pop of color and freshness)
• 1/2 cup cherry tomatoes, halved (I prefer them for their sweetness and juiciness)
• 1/4 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 350°F to toast the cornbread cubes until golden, about 10 minutes. This step ensures they’re crispy enough to hold up in the salad.
2. While the cornbread toasts, in a large bowl, whisk together the mayonnaise, sour cream, minced garlic, salt, and pepper until smooth. Tip: Letting this sit for a few minutes helps the flavors meld.
3. Add the toasted cornbread cubes, shredded cheddar cheese, green onions, and cherry tomatoes to the bowl. Gently toss to coat everything evenly. Tip: Be gentle to keep the cornbread from crumbling too much.
4. Let the salad sit for about 5 minutes before serving to allow the cornbread to slightly soften and absorb the dressing. Tip: This waiting time is crucial for the perfect texture.

Vibrant and full of contrasting textures, this Cheesy Garlic Cornbread Salad is a crowd-pleaser. The crispy yet tender cornbread pairs wonderfully with the creamy dressing and fresh veggies, making it a versatile dish that’s as suitable for picnics as it is for dinner parties. Try serving it in individual mason jars for a fun, portable option.

Summer Fresh Cornbread Salad

Delight in the vibrant flavors of summer with this easy-to-follow cornbread salad recipe, perfect for picnics or as a refreshing side dish. Designed for beginners, this guide will walk you through each step to ensure a delicious outcome.

Ingredients

• 2 cups crumbled cornbread (homemade or store-bought, I find day-old cornbread works best)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/2 cup diced red onion (soak in cold water for 10 minutes to mellow the sharpness)
• 1 cup cooked corn kernels (fresh off the cob is my preference)
• 1/2 cup mayonnaise (I like using full-fat for creaminess)
• 2 tbsp apple cider vinegar (adds a nice tang)
• 1/2 tsp salt (adjust according to your taste)
• 1/4 tsp black pepper (freshly ground is ideal)
• 1/4 cup chopped fresh basil (for a fragrant finish)

Instructions

1. In a large bowl, combine the crumbled cornbread, cherry tomatoes, red onion, and corn kernels.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the cornbread mixture and gently toss to combine, being careful not to overmix.
4. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Before serving, sprinkle the chopped fresh basil over the top for a fresh, herby note.

Fresh from the fridge, this salad offers a delightful contrast of textures, from the soft cornbread to the crisp vegetables. Serve it in a clear bowl to showcase its colorful layers, or alongside grilled meats for a complete summer meal.

Pulled Pork Cornbread Salad

Preparing a Pulled Pork Cornbread Salad is a delightful way to combine the smoky flavors of barbecue with the comforting texture of cornbread. This dish is perfect for those who love a hearty salad with a twist, and it’s surprisingly simple to make.

Ingredients

• 2 cups pulled pork (I like to use leftovers from a smoky barbecue for extra flavor)
• 4 cups cornbread, cubed (homemade or store-bought, but day-old cornbread works best)
• 1 cup cherry tomatoes, halved (for a burst of freshness)
• 1/2 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the sharpness)
• 1/2 cup mayonnaise (I prefer Duke’s for its tangy flavor)
• 1/4 cup barbecue sauce (your favorite brand, but something with a hint of sweetness complements the pork well)
• 1 tbsp apple cider vinegar (adds a nice acidity to balance the richness)
• 1 tsp smoked paprika (for that extra smoky depth)
• Salt and pepper to taste (I always grind mine fresh for the best flavor)

Instructions

1. Preheat your oven to 350°F to warm the pulled pork if it’s cold. Spread it on a baking sheet and heat for about 10 minutes.
2. While the pork warms, arrange the cornbread cubes on a separate baking sheet. Toast in the oven for 5-7 minutes until slightly crispy but not hard.
3. In a large bowl, whisk together the mayonnaise, barbecue sauce, apple cider vinegar, smoked paprika, salt, and pepper to create the dressing.
4. Add the warmed pulled pork, toasted cornbread cubes, cherry tomatoes, and red onion to the bowl with the dressing. Gently toss to combine, ensuring everything is evenly coated.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Mixing the warm pulled pork with the crisp cornbread and fresh vegetables creates a salad that’s both hearty and refreshing. Serve it in a large bowl for a family-style meal or portion it into individual servings for a picnic. The contrast of textures and flavors makes this dish a standout at any gathering.

Vegetarian Black Bean Cornbread Salad

Delightfully layered and bursting with flavors, this Vegetarian Black Bean Cornbread Salad is a hearty dish that combines the comforting taste of cornbread with the freshness of vegetables and the richness of black beans. Perfect for potlucks or a nutritious family dinner, it’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup of cornbread, cubed (I like mine slightly stale for better texture)
• 1 can (15 oz) black beans, rinsed and drained (organic beans are my preference for their flavor)
• 1 cup corn kernels (fresh or frozen, but I always opt for fresh when in season)
• 1/2 cup red bell pepper, diced (for a sweet crunch)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
• 1/4 cup cilantro, chopped (don’t skip this; it adds a fresh pop)
• 1/2 cup mayonnaise (I use a vegan alternative for a lighter version)
• 2 tbsp lime juice (freshly squeezed makes all the difference)
• 1 tsp cumin (toasted and ground is my secret weapon)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Preheat your oven to 350°F. Spread the cornbread cubes on a baking sheet and toast for 10 minutes, or until golden and crisp. Let them cool.
2. In a large bowl, combine the black beans, corn kernels, red bell pepper, red onion, and cilantro. Gently toss to mix.
3. In a small bowl, whisk together the mayonnaise, lime juice, cumin, and salt until smooth. This dressing should coat the back of a spoon.
4. Pour the dressing over the bean and vegetable mixture. Fold gently until everything is evenly coated.
5. Add the toasted cornbread cubes to the bowl. Toss lightly to combine, ensuring the cubes don’t break apart too much.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Perfectly balanced, this salad offers a delightful contrast between the creamy dressing and the crunchy vegetables, with the cornbread adding a comforting softness. Serve it in a clear bowl to showcase the vibrant layers or alongside grilled vegetables for a complete meal.

Buffalo Chicken Cornbread Salad

Venturing into the world of hearty, flavor-packed salads, this Buffalo Chicken Cornbread Salad combines the spicy kick of buffalo sauce with the comforting sweetness of cornbread, creating a dish that’s both bold and satisfying. Perfect for potlucks or a weeknight dinner, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 2 cups crumbled cornbread (homemade or store-bought, but I swear by my grandma’s recipe for that extra touch of love)
• 1 lb cooked chicken breast, shredded (I like to use leftovers from last night’s roast for added flavor)
• 1/2 cup buffalo sauce (go for your favorite brand, but I find the extra spicy one gives the best kick)
• 1/2 cup ranch dressing (homemade or store-bought, but the creamier, the better)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup diced celery (for that essential crunch)
• 1/4 cup sliced green onions (they add a fresh, slightly sharp flavor)
• 1/2 cup halved cherry tomatoes (for a juicy burst in every bite)

Instructions

1. Preheat your oven to 350°F to warm the cornbread if it’s not freshly made. This step ensures your salad has the perfect base texture.
2. In a large mixing bowl, combine the shredded chicken and buffalo sauce, tossing until the chicken is evenly coated. Tip: Let it sit for 5 minutes to allow the flavors to meld.
3. Add the ranch dressing to the chicken mixture, stirring gently to combine. This creates a creamy, spicy coating that’s irresistible.
4. Layer the crumbled cornbread at the bottom of a serving dish. Tip: Pressing it down slightly helps absorb the dressings better.
5. Spread the chicken mixture evenly over the cornbread layer.
6. Sprinkle the shredded cheddar cheese, diced celery, sliced green onions, and halved cherry tomatoes on top. Tip: For an extra layer of flavor, add a light drizzle of ranch or buffalo sauce over the top before serving.

Ready to serve, this Buffalo Chicken Cornbread Salad offers a delightful contrast of textures—from the soft, moist cornbread to the crisp celery and juicy tomatoes. The flavors are a harmonious blend of spicy, creamy, and fresh, making it a versatile dish that can stand alone or complement your main course beautifully. Try serving it in individual mason jars for a fun, portable option at your next gathering.

Herbed Buttermilk Cornbread Salad

Sometimes, the simplest dishes bring the most comfort, and this Herbed Buttermilk Cornbread Salad is no exception. Perfect for summer picnics or a cozy night in, it’s a delightful twist on traditional cornbread.

Ingredients

• 2 cups crumbled cornbread (I like mine a day old for better texture)
• 1 cup buttermilk (full-fat gives the richest flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp chopped fresh herbs (a mix of parsley, chives, and dill works wonders)
• 1/2 tsp salt (I prefer sea salt for its mildness)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 350°F to warm the cornbread if it’s not already at room temperature.
2. In a large bowl, whisk together the buttermilk and extra virgin olive oil until well combined.
3. Add the chopped fresh herbs, salt, and black pepper to the buttermilk mixture, stirring gently to incorporate.
4. Fold in the crumbled cornbread, ensuring each piece is lightly coated with the dressing. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Check the seasoning, adding more salt or pepper if needed. Tip: The salad should taste balanced, with the herbs shining through.
6. Serve the salad at room temperature for the best texture and flavor. Tip: Garnish with additional fresh herbs for a pop of color.

Just like that, you’ve got a Herbed Buttermilk Cornbread Salad that’s bursting with flavor and texture. The cornbread soaks up the dressing just enough to stay tender, while the fresh herbs add a bright contrast. Try serving it alongside grilled meats or as a standalone dish with a drizzle of honey for a sweet twist.

Smoky Chipotle Cornbread Salad

Very few dishes bring the comfort and versatility of a well-made Smoky Chipotle Cornbread Salad. It’s a delightful mix of textures and flavors that’s perfect for any season, and today, I’ll guide you through making it from scratch.

Ingredients

• 1 cup cornmeal (I love the coarse grind for extra texture)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1 cup buttermilk (room temperature blends better)
• 1/4 cup honey (local honey adds a lovely depth)
• 1 large egg (room temperature, as always)
• 1/4 cup melted unsalted butter (extra virgin olive oil is my go-to for a lighter version)
• 1 can chipotle peppers in adobo sauce (about 7 oz, adjust to your heat preference)
• 2 cups mixed salad greens (the fresher, the better)
• 1 cup cherry tomatoes, halved (I find they add a nice pop of color and sweetness)
• 1/2 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 1/2 cup crumbled feta cheese (goat cheese works wonderfully too)
• 1/4 cup fresh cilantro, chopped (don’t skip this; it ties everything together)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch baking pan. Tip: Use butter for the pan to add a hint of richness.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, honey, egg, and melted butter until smooth. Tip: Whisk the wet ingredients thoroughly to ensure a uniform batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to prevent overbaking.
6. Let the cornbread cool completely, then crumble it into large pieces.
7. In a small bowl, chop 2-3 chipotle peppers from the can and mix with 1 tbsp of the adobo sauce. Adjust the amount based on your spice preference.
8. In a large serving bowl, layer the salad greens, cherry tomatoes, red onion, crumbled cornbread, and feta cheese.
9. Drizzle the chipotle mixture over the salad and toss gently to combine. Garnish with fresh cilantro before serving.

Great texture contrasts await in every bite, from the crispy edges of the cornbread to the juicy tomatoes. The smoky heat from the chipotle perfectly complements the sweetness of the honey in the cornbread, making this salad a standout dish. Serve it as a hearty side or top with grilled chicken for a complete meal.

Greek Style Cornbread Salad

This Greek Style Cornbread Salad is a delightful twist on the classic, combining the hearty texture of cornbread with the fresh, vibrant flavors of Greek cuisine. Perfect for summer picnics or as a hearty side, it’s a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup cornmeal (I love the coarse grind for extra texture)
• 1 cup all-purpose flour (for a lighter crumb)
• 1 tbsp baking powder (the fresher, the better)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1 large egg (room temperature eggs incorporate better)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup cherry tomatoes, halved (the sweeter, the better)
• 1/2 cup cucumber, diced (I prefer English cucumbers for their crunch)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow the bite)
• 1/2 cup feta cheese, crumbled (the creamier, the better)
• 1/4 cup Kalamata olives, pitted and halved (a must for authentic flavor)
• 2 tbsp fresh dill, chopped (dill brings a bright, herby freshness)
• 1/4 cup Greek dressing (homemade or store-bought, your choice)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: A well-greased pan ensures easy removal.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, egg, and olive oil until smooth. Tip: Room temperature ingredients blend more evenly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown.
6. Let the cornbread cool completely, then cut into 1-inch cubes.
7. In a large bowl, combine the cornbread cubes, cherry tomatoes, cucumber, red onion, feta cheese, olives, and dill.
8. Drizzle with Greek dressing and toss gently to combine. Serve immediately or chill for an hour to let the flavors meld.

With its crispy edges and soft center, the cornbread soaks up the dressing beautifully, while the fresh veggies and feta add a satisfying crunch and tang. Try serving it in individual mason jars for a portable, picnic-ready presentation.

Cranberry Walnut Cornbread Salad

Whipping up a delightful Cranberry Walnut Cornbread Salad is easier than you think, and it’s perfect for those who love a mix of sweet and savory flavors in their dishes. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups of cornbread, cubed (I like to use day-old cornbread for better texture)
• 1/2 cup dried cranberries (the tartness balances the sweetness beautifully)
• 1/2 cup walnuts, roughly chopped (toasting them lightly brings out their flavor)
• 1/4 cup mayonnaise (I prefer full-fat for creaminess)
• 1/4 cup sour cream (adds a nice tang)
• 1 tbsp honey (local honey is my favorite for its floral notes)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 350°F. Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Let them cool.
2. In a large bowl, combine the cubed cornbread, dried cranberries, and toasted walnuts.
3. In a separate bowl, whisk together the mayonnaise, sour cream, honey, salt, and black pepper until smooth.
4. Pour the dressing over the cornbread mixture and gently toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Serve the salad chilled or at room temperature. Tip: For an extra crunch, add more toasted walnuts on top before serving.

Final touches make this Cranberry Walnut Cornbread Salad a standout dish with its delightful contrast of textures and flavors. For a creative twist, serve it in individual mason jars for a portable picnic option.

Caramelized Onion Cornbread Salad

Sometimes, the most comforting dishes come from combining simple ingredients in unexpected ways. This Caramelized Onion Cornbread Salad is a perfect example, blending the sweetness of caramelized onions with the hearty texture of cornbread for a dish that’s both satisfying and full of flavor.

Ingredients

• 1 cup yellow cornmeal (I find that stone-ground gives the best texture)
• 1 cup all-purpose flour (for a lighter crumb)
• 1 tbsp baking powder (make sure it’s fresh for maximum rise)
• 1/2 tsp salt (I like to use sea salt for its subtle brininess)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1/4 cup honey (local honey adds a lovely floral note)
• 1 large egg (room temperature eggs incorporate better)
• 1/4 cup unsalted butter, melted (I prefer European-style for its richness)
• 2 large onions, thinly sliced (yellow onions caramelize beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity aroma)
• 1 tbsp balsamic vinegar (adds a nice depth of flavor)
• 1/2 cup fresh parsley, chopped (flat-leaf parsley has a more robust flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. This ensures your cornbread doesn’t stick and bakes evenly.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Combining the dry ingredients first helps avoid lumps in the batter.
3. In another bowl, mix the buttermilk, honey, egg, and melted butter until well combined. Adding the wet ingredients to the dry ingredients gradually prevents overmixing.
4. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown.
5. While the cornbread bakes, heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for about 20 minutes until they’re deeply golden and caramelized. Stir in the balsamic vinegar in the last 5 minutes for added flavor.
6. Let the cornbread cool slightly, then crumble it into large pieces. In a serving bowl, layer the crumbled cornbread, caramelized onions, and chopped parsley.

Each bite of this salad offers a delightful contrast between the sweet, tender onions and the crumbly, slightly sweet cornbread. For a creative twist, try serving it alongside grilled chicken or as a unique side at your next barbecue.

Pesto Tomato Cornbread Salad

Let’s dive into creating a dish that’s as vibrant in flavor as it is in color, perfect for those who love a twist on traditional salads. This Pesto Tomato Cornbread Salad combines the heartiness of cornbread with the freshness of tomatoes and the aromatic punch of pesto, making it a standout dish for any occasion.

Ingredients

• 2 cups crumbled cornbread (I like mine slightly sweet for a nice contrast)
• 1 cup cherry tomatoes, halved (go for the ripest ones you can find for the best flavor)
• 1/2 cup homemade or store-bought pesto (extra virgin olive oil-based pesto is my favorite for its richness)
• 1/4 cup red onion, finely diced (soak in cold water for 5 minutes to mellow the sharpness if you prefer)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• Salt to taste (I always start with a pinch and adjust as needed)

Instructions

1. Preheat your oven to 350°F to warm the crumbled cornbread for 5 minutes, just until it’s slightly crispy on the edges.
2. While the cornbread is warming, halve the cherry tomatoes and place them in a large mixing bowl.
3. Add the finely diced red onion to the bowl with the tomatoes.
4. Drizzle the lemon juice over the tomatoes and onions, tossing gently to combine. This step helps to brighten the flavors.
5. Remove the cornbread from the oven and let it cool for a minute before adding it to the tomato and onion mixture.
6. Pour the pesto over the salad, starting with 1/2 cup and adding more if desired. Toss everything together gently to avoid breaking the cornbread pieces too much.
7. Season with a pinch of salt, tasting as you go to ensure the balance is just right.

You’ll love the contrast between the crispy, slightly sweet cornbread and the juicy, tangy tomatoes, all brought together by the creamy pesto. Serve this salad immediately for the best texture, or let it sit for a few minutes to allow the flavors to meld even more beautifully.

Peach Pecan Cornbread Salad

Zesty and refreshing, this Peach Pecan Cornbread Salad combines the sweetness of summer peaches with the crunch of pecans and the hearty texture of cornbread. Perfect for picnics or as a side dish, it’s a delightful way to enjoy seasonal produce.

Ingredients

• 2 cups crumbled cornbread (I like to use day-old cornbread for better texture)
• 1 cup diced peaches (ripe but firm, for the best flavor)
• 1/2 cup chopped pecans (toasted lightly for extra crunch)
• 1/4 cup mayonnaise (I prefer full-fat for creaminess)
• 2 tbsp honey (local if possible, for a touch of sweetness)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1/2 tsp salt (to balance the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of spice)

Instructions

1. In a large bowl, combine the crumbled cornbread, diced peaches, and chopped pecans.
2. In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, salt, and black pepper until smooth. Tip: Adjust the honey based on the sweetness of your peaches.
3. Pour the dressing over the cornbread mixture and gently toss to coat all ingredients evenly. Tip: Be gentle to keep the cornbread from breaking down too much.
4. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover the bowl with plastic wrap to keep it fresh.

Refreshingly sweet with a satisfying crunch, this salad is a summer staple. Serve it on a bed of greens for an extra pop of color or alongside grilled meats for a hearty meal.

Conclusion

Outstanding in both variety and ease, our roundup of 19 Delicious Cornbread Salad Recipes offers something for every taste and occasion. Whether you’re craving something sweet, savory, or a bit of both, these recipes are sure to delight. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning your top picks on Pinterest. Happy cooking!