Description
A colorful, hearty Southern-style layered salad made with crumbled cornbread, fresh veggies, creamy dressing, and crispy bacon — perfect for potlucks and family gatherings.
Ingredients
Scale
- 1 package (8.5 oz / 240 g) cornbread mix (such as Jiffy), baked and cooled OR 4 cups homemade cornbread, crumbled
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet (1 oz) ranch dressing mix
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 green bell pepper, diced
- ½ red onion, diced
- 1 ½ cups shredded cheddar cheese
- 6 slices crispy bacon, crumbled
- 3 green onions, chopped
Instructions
- Prepare cornbread: Bake cornbread mix as directed on the package (or use homemade cornbread). Let cool completely, then crumble or cut into cubes.
- Make the dressing: In a bowl, mix mayonnaise, sour cream, and ranch dressing mix until smooth.
- Assemble layers: In a large trifle dish or a 9×13-inch casserole dish, start with a layer of cornbread crumbles. Add cucumber, then half of the tomatoes, bell pepper, and onion. Spread half of the ranch dressing mixture on top. Repeat with another layer of cornbread, veggies, and dressing. Finish with shredded cheddar, bacon crumbles, cherry tomatoes, and green onions on top.
- Chill & serve: Cover and refrigerate for at least 2 hours before serving to let flavors meld.
Notes
- For a vegetarian version, omit the bacon.
- Feel free to customize the veggies based on your preference.
- This salad can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Layering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg