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Southern Cornbread Salad Recipe - Classic Layered Side Dish

This Southern cornbread salad combines homemade cornbread with fresh vegetables, turkey bacon, and a creamy dressing in beautiful layers. Perfect for summer gatherings and potlucks, this versatile side dish can be prepared ahead of time as the flavors improve when allowed to meld together.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 large bell pepper, diced (any color)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 6 slices cooked turkey bacon, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Whisk together cornmeal, flour, sugar, baking powder, and salt. Combine milk, vegetable oil, and egg in separate bowl. Mix wet and dry ingredients, pour into greased 8x8 inch baking pan, bake for 20-25 minutes until golden brown. Let cool completely, then crumble into bite-sized pieces.
  2. While cornbread cools, prepare vegetables: dice bell pepper, halve cherry tomatoes, finely chop red onion, and chop fresh parsley. Whisk together all dressing ingredients until smooth and creamy.
  3. In large glass bowl or trifle dish, layer crumbled cornbread, black beans, corn, bell pepper, tomatoes, red onion, and crumbled turkey bacon. Sprinkle with shredded cheese and repeat layers until ingredients are used, ending with cheese layer.
  4. Pour dressing evenly over top of salad, spreading to cover surface. Cover with plastic wrap and refrigerate for at least 2 hours or preferably overnight.
  5. Garnish with fresh parsley before serving. Perfect alongside main dishes or as part of a larger spread.

Notes

Make ahead for better flavor, let cornbread cool completely before crumbling, customize layers with additional vegetables, thin dressing with milk if too thick, pairs well with other summer side dishes.