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A vibrant cornbread salad featuring multiple layers of fresh ingredients

Classic Homestyle Cornbread Salad

This classic homestyle cornbread salad features layers of crumbled cornbread, crispy bacon, fresh vegetables, and a tangy, creamy dressing, perfect for a potluck or family meal.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 450 kcal

Equipment

  • 9x13-inch baking dish
  • large bowl
  • whisk
  • wire rack
  • large skillet
  • heatproof container
  • medium bowl
  • trifle dish or clear serving bowl

Ingredients
  

For the Cornbread

  • 1 ½ cups all-purpose flour
  • 1 ½ cups yellow cornmeal
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 ½ cups buttermilk
  • ½ cup unsalted butter, melted plus extra for greasing

For the Salad

  • 1 pound bacon, cooked crispy and crumbled
  • 1 medium red onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 2 cups fresh or frozen (thawed) corn kernels
  • 1 can black beans, rinsed and drained (optional)
  • 1 cup shredded sharp cheddar cheese (plus more for garnish)
  • ½ cup chopped fresh chives or green onions, for garnish

For the Dressing

  • 1 ½ cups mayonnaise
  • ½ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons reserved bacon drippings (optional)
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

Prepare the Cornbread

  • Preheat oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  • Whisk together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt) in a large bowl and wet ingredients (eggs, buttermilk, melted butter) in a separate bowl.
  • Combine wet and dry mixtures until just mixed, then pour into the baking dish and bake for 20-25 minutes until golden and a toothpick comes out clean. Let cool completely before crumbling.

Cook the Bacon

  • Cook bacon in a large skillet until crispy, then drain on paper towels and crumble.
  • Reserve 1-2 tablespoons of bacon drippings for the dressing.

Prepare the Vegetables

  • Dice the red onion, green bell pepper, and red bell pepper finely.
  • Blanch or sauté fresh corn, or rinse and drain canned black beans.

Make the Dressing

  • Whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, reserved bacon drippings (optional), sugar, and garlic powder.
  • Season with salt and pepper, adjusting to taste for a rich, tangy, and balanced flavor.

Assemble the Salad

  • Start by layering half of the crumbled cornbread in a large trifle dish or clear serving bowl.
  • Spread half of the dressing over the cornbread, then top with half of the diced red onion, green bell pepper, red bell pepper, corn, crumbled bacon, black beans, and shredded cheddar cheese.
  • Repeat the layers with the remaining cornbread, dressing, vegetables, bacon, and cheese.
  • Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.

Garnish and Serve

  • Garnish with fresh chopped chives or green onions and extra shredded cheddar cheese before serving.

Notes

For best results, allow the salad to chill overnight. This allows the flavors to fully meld together, enhancing the overall taste. If you prefer a slightly less rich dressing, you can omit the reserved bacon drippings without significantly impacting the flavor profile. Get creative with your vegetable choices; cherry tomatoes or diced cucumber would also be delicious additions.