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Classic Southern Cornbread Salad - Authentic Layered Side Dish Recipe

This timeless Southern cornbread salad brings together the best of comfort food traditions with layers of homemade cornbread, fresh vegetables, and creamy dressing. Perfect for summer gatherings, BBQs, or as a hearty side dish for family dinners, this recipe creates a dish where the slightly sweet cornbread soaks up the creamy dressing while maintaining its texture.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tablespoons honey
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 packet ranch seasoning mix
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced (mixed colors)
  • 1/2 cup red onion, finely chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 1/2 cup shredded cheddar cheese
  • 4 slices cooked turkey ham, diced
  • 2 tablespoons fresh parsley, chopped

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, combine milk, vegetable oil, egg, and honey. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a greased 8-inch square baking pan and bake for 20-25 minutes until golden brown. Let cool completely, then crumble into bite-sized pieces.
  2. In a medium bowl, whisk together mayonnaise, sour cream, and ranch seasoning until smooth and well combined.
  3. In a large trifle bowl or clear glass dish, start with a layer of crumbled cornbread. Top with a layer of the creamy dressing, followed by layers of tomatoes, bell peppers, red onion, corn, black beans, and diced turkey ham. Repeat the layers until all ingredients are used, ending with a final sprinkle of cheese and parsley on top.
  4. Cover the salad and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together. Serve chilled as a side dish.

Notes

This salad actually tastes better the next day, making it perfect for meal prep or entertaining. For extra flavor, try adding a teaspoon of chili powder or smoked paprika to your cornbread batter. The salad pairs wonderfully with grilled meats or creamy pasta dishes.