21 Delicious Cornbread Salad Recipes for Every Occasion

Let’s talk about a dish that’s as versatile as it is delicious—cornbread salad! Whether you’re craving something hearty for a family gathering, a light side for your summer BBQ, or a comforting bowl to cozy up with, we’ve got you covered. Dive into our roundup of 21 mouthwatering recipes that promise to bring a twist to your table for every occasion. Ready to find your next favorite?

Southern Style Cornbread Salad

Unbelievably easy to whip up, this Southern Style Cornbread Salad brings a hearty, comforting twist to your table. Perfect for potlucks or a quick family dinner.

Ingredients

• 2 cups crumbled cornbread (homemade or store-bought, but day-old works best)
• 1 cup mayonnaise (Duke’s is my Southern staple)
• 1/2 cup sour cream (full-fat for creaminess)
• 1 can (15 oz) black beans, drained and rinsed (I love the extra bite they add)
• 1 cup cherry tomatoes, halved (for a pop of color and freshness)
• 1/2 cup diced red onion (soak in cold water for 5 mins to mellow the bite)
• 1 cup shredded cheddar cheese (sharp for maximum flavor)
• 4 slices bacon, cooked and crumbled (because everything’s better with bacon)
• 1/4 cup chopped fresh cilantro (optional, but adds a nice brightness)

Instructions

1. Preheat your oven to 350°F. Spread the crumbled cornbread on a baking sheet and toast for 10 mins until slightly crispy. Let cool.
2. In a large bowl, whisk together mayonnaise and sour cream until smooth. This is your dressing base.
3. Layer half the toasted cornbread at the bottom of a serving dish. Top with half the black beans, tomatoes, red onion, cheese, and bacon.
4. Drizzle half the dressing over the first layer. Repeat the layers with the remaining ingredients.
5. Cover and refrigerate for at least 1 hour before serving. This lets the flavors meld beautifully.
6. Garnish with chopped cilantro right before serving for that fresh kick.

Yield a salad with contrasting textures—crunchy cornbread, creamy dressing, and crisp veggies. Serve it in a clear bowl to show off the colorful layers, or scoop it onto lettuce cups for a lighter take.

Jalapeno Cornbread Salad with Creamy Dressing

You’ll love this Jalapeno Cornbread Salad with Creamy Dressing for its bold flavors and easy prep. Perfect for potlucks or a hearty side.

Ingredients

• 1 cup cornbread, cubed (homemade or store-bought, I like it slightly stale for better texture)
• 1/2 cup mayonnaise (full-fat for creaminess)
• 1/4 cup sour cream (adds tang)
• 1 tbsp lime juice (freshly squeezed, no substitutes)
• 1 tsp honey (balances the heat)
• 2 jalapenos, diced (remove seeds for less heat)
• 1/2 cup red onion, finely chopped (soak in cold water for 10 mins to mellow)
• 1 cup cherry tomatoes, halved (I prefer a mix of colors)
• 1/2 cup cilantro, chopped (stems are fine, they pack flavor)
• 1/2 tsp salt (adjust after dressing)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat oven to 350°F. Spread cornbread cubes on a baking sheet. Bake for 10 mins until crisp. Cool completely.
2. In a large bowl, whisk mayonnaise, sour cream, lime juice, honey, salt, and pepper until smooth. Taste and adjust seasoning.
3. Add jalapenos, red onion, cherry tomatoes, and cilantro to the dressing. Gently toss to coat.
4. Fold in cornbread cubes just before serving to maintain crunch. Tip: Let salad sit for 5 mins to allow flavors to meld.
5. Serve chilled or at room temperature. Tip: Garnish with extra cilantro and jalapeno slices for a pop of color.

Fresh cornbread cubes add a delightful crunch against the creamy dressing. The jalapenos bring a nice heat that’s cooled by the sweet honey. Try layering it in a glass trifle dish for a stunning presentation.

BBQ Chicken Cornbread Salad

Make this BBQ Chicken Cornbread Salad for a hearty, flavorful dish that combines smoky, sweet, and savory elements perfectly.

Ingredients

• 2 cups cornbread, cubed (day-old works best for texture)
• 1.5 lbs chicken breast, grilled and shredded (I love using leftover BBQ chicken for extra flavor)
• 1 cup BBQ sauce (go for a smoky, tangy brand)
• 1 cup cherry tomatoes, halved (they add a fresh burst)
• 1/2 cup red onion, finely diced (soak in cold water for 5 mins to mellow the bite)
• 1 avocado, diced (adds creaminess)
• 1/2 cup cilantro, chopped (don’t skip this—it brightens the whole dish)
• 1 cup shredded cheddar cheese (sharp cheddar is my pick)
• 1/2 cup sour cream (for a cool, tangy drizzle)

Instructions

1. Preheat your grill to 375°F. Season chicken breasts with salt and pepper, then grill for 6-7 minutes per side until internal temp reaches 165°F. Let rest before shredding.
2. In a large bowl, toss shredded chicken with BBQ sauce until evenly coated. Set aside.
3. Arrange cornbread cubes at the bottom of a serving dish. Top with BBQ chicken mixture.
4. Scatter cherry tomatoes, red onion, avocado, and cilantro over the chicken.
5. Sprinkle shredded cheddar cheese on top. Drizzle with sour cream just before serving.

Key to this salad’s appeal is the contrast between the crunchy cornbread and tender chicken. The BBQ sauce ties everything together with its rich, smoky sweetness. Serve it in individual mason jars for a fun, portable twist.

Avocado and Cornbread Salad

Here’s a twist on summer salads that combines creamy avocado with hearty cornbread. Perfect for picnics or as a side, it’s a crowd-pleaser.

Ingredients

• 2 cups crumbled cornbread (day-old works best for texture)
• 1 large avocado, diced (ripe but firm)
• 1 cup cherry tomatoes, halved (I love the burst of color and sweetness)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. In a large bowl, combine crumbled cornbread, diced avocado, cherry tomatoes, and red onion.
2. Drizzle with extra virgin olive oil and lime juice. Gently toss to coat.
3. Sprinkle salt and black pepper over the salad. Toss again lightly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.

You’ll love the contrast between the creamy avocado and the crumbly cornbread. Serve it alongside grilled meats or enjoy it as a standalone dish on a warm evening.

Bacon Ranch Cornbread Salad

Every potluck needs a standout dish, and this Bacon Ranch Cornbread Salad is it. Easy to make, packed with flavor, and always a crowd-pleaser.

Ingredients

• 1 package (8.5 oz) cornbread mix – I like the sweet variety for a hint of contrast.
• 6 slices bacon – Thick-cut for that perfect crunch.
• 1 cup mayonnaise – Duke’s is my Southern go-to.
• 1 packet (1 oz) ranch dressing mix – Hidden Valley never disappoints.
• 1 can (15 oz) whole kernel corn, drained – Fresh off the cob in summer is even better.
• 1 cup shredded cheddar cheese – Sharp for maximum flavor.
• 1/2 cup diced red onion – Soak in ice water for 10 minutes to mellow the bite.
• 1/2 cup diced green bell pepper – For a pop of color and crunch.

Instructions

1. Preheat oven to 375°F. Prepare cornbread mix according to package directions in an 8-inch square pan. Bake for 20 minutes or until golden. Let cool.
2. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble.
3. In a large bowl, whisk together mayonnaise and ranch dressing mix until smooth.
4. Crumble cooled cornbread into large chunks. Gently fold into the dressing mixture.
5. Add corn, cheese, onion, and bell pepper to the bowl. Stir lightly to combine.
6. Sprinkle crumbled bacon on top just before serving to keep it crisp.

Now the salad’s ready with layers of creamy, crunchy, and savory in every bite. Serve it chilled for a refreshing twist or at room temperature to let the flavors meld beautifully.

Mexican Cornbread Salad with Black Beans

Vibrant and hearty, this Mexican Cornbread Salad with Black Beans is a crowd-pleaser that combines textures and flavors in every bite.

Ingredients

• 1 box cornbread mix (I swear by Jiffy for its sweetness and ease.)
• 1 can black beans, drained and rinsed (For extra flavor, I sometimes cook them with a pinch of cumin.)
• 1 cup sour cream (Full-fat gives the best creaminess.)
• 1 cup shredded cheddar cheese (Sharp cheddar adds a nice bite.)
• 1/2 cup diced red onion (Soak in cold water for 5 minutes to mellow the sharpness.)
• 1 jalapeño, finely diced (Remove seeds for less heat.)
• 1/4 cup chopped cilantro (Stems are fine—they pack flavor.)
• 1 tbsp lime juice (Freshly squeezed makes all the difference.)
• 1/2 tsp salt (I use sea salt for its clean taste.)

Instructions

1. Preheat oven to 375°F. Prepare cornbread mix as directed on the box. Bake for 20-25 minutes until golden. Let cool completely.
2. Cut cooled cornbread into 1-inch cubes. Tip: Slightly stale cornbread holds up better.
3. In a large bowl, layer half the cornbread cubes, half the black beans, half the sour cream, and half the cheese.
4. Repeat the layers with remaining ingredients. Tip: Press down gently to help layers meld.
5. Sprinkle diced red onion, jalapeño, and cilantro over the top. Drizzle with lime juice and sprinkle with salt.
6. Cover and refrigerate for at least 1 hour before serving. Tip: Overnight chilling deepens the flavors.

Hearty and satisfying, this salad offers a delightful contrast between the creamy layers and the crisp veggies. Serve it in individual mason jars for a fun, portable twist.

Cornbread Salad with Honey Mustard Dressing

Mixing comfort with a twist, this cornbread salad brings together the heartiness of cornbread with the tangy sweetness of honey mustard dressing. Perfect for picnics or potlucks, 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 day-old works best for texture)
– 1 cup cherry tomatoes, halved (I love the burst of color and sweetness they add)
– 1/2 cup diced red onion (for a bit of crunch and sharpness)
– 1 avocado, diced (ripe but firm holds up better)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tbsp honey (local if you can, for that deep flavor)
– 1 tbsp Dijon mustard (the grainy kind adds nice texture)
– Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 350°F to crisp up the cornbread if it’s too soft.
2. Spread the crumbled cornbread on a baking sheet and bake for 10 minutes until slightly crispy. Let it cool.
3. In a large bowl, combine the cherry tomatoes, red onion, and avocado.
4. In a small bowl, whisk together the olive oil, honey, and Dijon mustard until smooth. Season with salt and pepper.
5. Add the cooled cornbread to the large bowl with the vegetables.
6. Drizzle the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.
The salad offers a delightful mix of textures, from the crispy cornbread to the creamy avocado. The honey mustard dressing ties everything together with its perfect balance of sweet and tangy. Serve it in a hollowed-out bread bowl for an eye-catching presentation at your next gathering.

Spicy Cornbread Salad with Chipotle Dressing

Zesty flavors meet comfort food in this Spicy Cornbread Salad with Chipotle Dressing. Perfect for summer picnics or a hearty side, it’s a crowd-pleaser with a kick.

Ingredients

• 2 cups crumbled cornbread (homemade or store-bought, I like mine slightly sweet)
• 1 can black beans, drained and rinsed (15 oz, for that protein punch)
• 1 cup cherry tomatoes, halved (the juicier, the better)
• 1/2 cup red onion, finely diced (soak in cold water for 5 mins to mellow the bite)
• 1 avocado, diced (ripe but firm, to hold its shape)
• 1/4 cup cilantro, chopped (stems and all, for extra flavor)
• 1/2 cup sour cream (full-fat for creaminess)
• 2 tbsp chipotle in adobo, minced (adjust for heat preference)
• 1 tbsp lime juice (freshly squeezed, no substitutes)
• 1 tsp honey (balances the heat)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Preheat oven to 350°F. Spread cornbread crumbs on a baking sheet. Toast for 10 mins until crisp. Tip: Stir halfway for even browning.
2. In a large bowl, combine black beans, cherry tomatoes, red onion, avocado, and cilantro. Gently toss to mix.
3. In a small bowl, whisk together sour cream, chipotle in adobo, lime juice, honey, and salt until smooth. Tip: Taste and adjust seasoning before adding to salad.
4. Pour dressing over the salad. Add toasted cornbread crumbs. Toss lightly to combine. Tip: Add cornbread just before serving to maintain crunch.

Layers of creamy, crunchy, and spicy make every bite exciting. Serve immediately or let it sit for 10 mins to meld flavors. Great with grilled meats or as a standalone dish.

Cornbread Salad with Fresh Herbs and Vegetables

Fancy a twist on traditional cornbread? This Cornbread Salad with Fresh Herbs and Vegetables combines the comforting sweetness of cornbread with the crisp freshness of summer produce. It’s a dish that’s as versatile as it is vibrant, perfect for picnics or potlucks.

Ingredients

– 2 cups crumbled cornbread (homemade or store-bought, but day-old works best for texture)
– 1 cup cherry tomatoes, halved (I love the burst of color and sweetness they add)
– 1/2 cup diced cucumber (for that essential crunch)
– 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the bite)
– 1/4 cup fresh basil, chopped (don’t skimp—it’s the herbaceous hero here)
– 1/4 cup fresh parsley, chopped (adds a bright, clean flavor)
– 1/3 cup mayonnaise (Duke’s is my Southern staple)
– 2 tbsp apple cider vinegar (for a tangy kick)
– 1 tbsp honey (just a touch to balance the acidity)
– Salt and freshly ground black pepper (to season layers, not just the dressing)

Instructions

1. In a large bowl, combine crumbled cornbread, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
3. Pour the dressing over the cornbread mixture and gently toss to combine, being careful not to overmix.
4. Fold in the chopped basil and parsley until evenly distributed.
5. Let the salad sit for at least 30 minutes in the fridge before serving to allow flavors to meld.
6. Taste and adjust seasoning with more salt or pepper if needed before serving.
Layers of texture make every bite interesting—soft cornbread, juicy tomatoes, and crisp cucumber. The herbs bring a freshness that lifts the whole dish. Serve it in a clear bowl to show off the colorful layers or as a side to grilled meats for a summer feast.

Cornbread and Sausage Salad

Hungry for a twist on classic cornbread? This Cornbread and Sausage Salad combines hearty flavors with a fresh, satisfying crunch.

Ingredients

• 1 cup cornmeal (I always opt for stone-ground for that rustic texture)
• 1 cup all-purpose flour (unbleached is my preference)
• 1 tbsp baking powder (make sure it’s fresh for maximum rise)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1 cup buttermilk (room temperature blends smoother)
• 1 large egg (room temperature eggs incorporate better)
• 1/4 cup honey (local honey adds a lovely depth)
• 1/4 cup melted unsalted butter (I use European-style for richer flavor)
• 1 lb smoked sausage, sliced (I prefer a spicy Andouille for a kick)
• 2 cups mixed greens (baby kale and spinach are my go-to)
• 1/2 cup cherry tomatoes, halved (I look for the sweetest ones I can find)
• 1/4 cup red onion, thinly sliced (soak in ice water for 10 minutes to mellow the bite)
• 1/4 cup ranch dressing (homemade or your favorite brand)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even baking.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Combining dry ingredients first prevents lumps.
3. In another bowl, mix buttermilk, egg, honey, and melted butter until smooth. Room temperature ingredients blend more evenly.
4. Pour wet ingredients into dry ingredients. Stir until just combined; overmixing leads to tough cornbread.
5. Pour batter into a greased 8-inch square baking pan. Bake for 20-25 minutes, until golden and a toothpick comes out clean.
6. While cornbread bakes, brown sausage slices in a skillet over medium heat, about 5 minutes. Drain on paper towels.
7. Let cornbread cool slightly, then cut into cubes. Toss with greens, tomatoes, onion, and sausage.
8. Drizzle with ranch dressing just before serving to keep everything crisp.

Every bite offers a delightful contrast: warm, crumbly cornbread against cool, crisp greens. Try serving it in individual mason jars for a fun, portable lunch option.

Cornbread Salad with Roasted Red Peppers

Here’s a twist on classic cornbread that’s perfect for summer gatherings. Hearty and colorful, this salad brings together the sweetness of cornbread with the smokiness of roasted red peppers.

Ingredients

• 2 cups crumbled cornbread (day-old works best for texture)
• 1 cup roasted red peppers, chopped (I love the charred bits for extra flavor)
• 1/2 cup mayonnaise (full-fat gives the best creaminess)
• 1/4 cup buttermilk (shakes well before measuring)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1/2 tsp salt (I prefer sea salt for its crunch)
• 1/4 tsp black pepper (freshly ground packs more punch)
• 1/4 cup chopped green onions (the green parts add a pop of color)
• 1/2 cup shredded cheddar cheese (sharp cheddar is my go-to)

Instructions

1. Preheat your oven to 350°F to crisp up the cornbread if it’s too soft.
2. In a large bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, salt, and black pepper until smooth.
3. Add crumbled cornbread, roasted red peppers, and green onions to the bowl. Gently toss to coat with the dressing.
4. Let the salad sit for 10 minutes to allow flavors to meld. Tip: Covering it with plastic wrap helps.
5. Sprinkle shredded cheddar cheese on top before serving. Tip: For a melty cheese layer, broil for 2 minutes.
6. Serve chilled or at room temperature. Tip: Pair with grilled chicken for a hearty meal.

With its creamy texture and smoky-sweet flavors, this salad is a crowd-pleaser. Try layering it in a glass trifle dish for a stunning presentation.

Cornbread Salad with Corn and Tomato

Great for summer picnics or potlucks, this Cornbread Salad with Corn and Tomato layers textures and flavors for a satisfying bite.

Ingredients

• 2 cups crumbled cornbread (day-old works best for texture)
• 1 cup fresh corn kernels (grilled adds a smoky depth)
• 1 cup cherry tomatoes, halved (I like a mix of colors for visual appeal)
• 1/2 cup mayonnaise (Duke’s is my Southern staple)
• 1/4 cup buttermilk (adds a tangy creaminess)
• 1 tbsp apple cider vinegar (for a slight zing)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground packs more punch)
• 1/4 cup chopped green onions (for a mild oniony crunch)
• 1/4 cup crumbled bacon (optional, but highly recommended for smokiness)

Instructions

1. Preheat grill to medium-high, about 400°F. Grill corn kernels for 5-7 minutes until slightly charred. Tip: Rotate occasionally for even charring.
2. In a large bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, salt, and black pepper until smooth. Tip: Adjust buttermilk for desired dressing thickness.
3. Add crumbled cornbread, grilled corn, cherry tomatoes, green onions, and bacon to the bowl. Gently toss to coat with dressing. Tip: Fold ingredients carefully to keep cornbread pieces intact.
4. Chill salad for at least 30 minutes before serving to let flavors meld.

The salad offers a delightful contrast between the creamy dressing and the crunchy vegetables. Serve it in a clear bowl to showcase the colorful layers, or as a side to grilled meats for a complete meal.

Cornbread Salad with Buttermilk Dressing

Only cornbread salad with buttermilk dressing hits the spot when you crave something hearty yet refreshing. Perfect for potlucks or a quick weeknight side, it’s a crowd-pleaser every time.

Ingredients

• 2 cups crumbled cornbread (day-old works best for texture)
• 1 cup buttermilk (full-fat for creaminess)
• 1/2 cup mayonnaise (I swear by Duke’s)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1 tsp sugar (just a pinch to balance flavors)
• 1/2 tsp salt (adjust to your liking)
• 1/4 tsp black pepper (freshly ground)
• 1 cup cherry tomatoes, halved (for a pop of color)
• 1/2 cup diced red onion (soak in cold water to mellow the bite)
• 1/2 cup chopped celery (adds crunch)
• 1/4 cup chopped fresh parsley (flat-leaf for more flavor)

Instructions

1. Preheat oven to 350°F. Spread crumbled cornbread on a baking sheet. Bake for 10 minutes until slightly toasted. Let cool.
2. In a large bowl, whisk together buttermilk, mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Add toasted cornbread, cherry tomatoes, red onion, celery, and parsley to the bowl. Gently toss to coat with dressing.
4. Chill salad in refrigerator for at least 30 minutes before serving to let flavors meld.

Perfectly balanced between creamy and crunchy, this salad shines with the buttermilk dressing’s tang. Try serving it in mason jars for a portable picnic option.

Cornbread Salad with Grilled Chicken

Unbelievably easy to whip up, this Cornbread Salad with Grilled Chicken is a hearty dish that combines the sweetness of cornbread with the smokiness of grilled chicken. Perfect for those who love a mix of textures and flavors in their meals.

Ingredients

• 2 cups crumbled cornbread (homemade or store-bought, but homemade adds a special touch)
• 1 lb grilled chicken breast, diced (I always grill mine with a bit of smoked paprika for extra flavor)
• 1 cup cherry tomatoes, halved (the sweeter, the better)
• 1/2 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
• 1/2 cup mayonnaise (I swear by Duke’s for its tangy richness)
• 1/4 cup buttermilk (adds a nice tang and creaminess)
• 1 tbsp apple cider vinegar (a splash brightens up the whole dish)
• 1 tsp salt (adjust to your liking, but don’t skip it)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1/2 cup shredded cheddar cheese (sharp cheddar for the win)
• 1/4 cup chopped fresh parsley (for a pop of color and freshness)

Instructions

1. Preheat your grill to medium-high, about 375°F, and grill the chicken breasts for 6-7 minutes per side until fully cooked. Let rest before dicing.
2. In a large bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, salt, and pepper until smooth.
3. Add the crumbled cornbread, diced grilled chicken, cherry tomatoes, red onion, and cheddar cheese to the bowl. Gently toss to combine.
4. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.
5. Before serving, sprinkle with chopped fresh parsley for a fresh finish.

This salad is a delightful mix of creamy, crunchy, and smoky flavors. Serve it in a hollowed-out cornbread loaf for an eye-catching presentation that’s sure to impress.

Cornbread Salad with Avocado and Lime Dressing

Savory meets sweet in this Cornbread Salad with Avocado and Lime Dressing, a dish that’s as versatile as it is vibrant.

Ingredients

• 2 cups crumbled cornbread (day-old works best for texture)
• 1 ripe avocado, diced (I like mine just shy of too soft)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite)
• 1 cup cherry tomatoes, halved (the sweeter, the better)
• 1/4 cup cilantro, chopped (stems included for extra flavor)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp fresh lime juice (about 1 large lime)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 350°F. Spread the crumbled cornbread on a baking sheet. Toast for 10 minutes, or until lightly golden. Let cool.
2. In a large bowl, combine the toasted cornbread, diced avocado, red onion, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until emulsified.
4. Pour the dressing over the salad. Gently toss to coat all ingredients evenly. Tip: Use a folding motion to keep the avocado from mashing.
5. Let the salad sit for 5 minutes before serving to allow flavors to meld. Tip: A quick stir before serving redistributes the dressing.
6. Serve immediately. Tip: For a heartier meal, add grilled chicken or shrimp on top.

Zesty lime dressing clings to every crumb, while avocado adds creaminess against the cornbread’s crunch. Perfect for picnics, this salad holds up well in the fridge, making it a great make-ahead option.

Cornbread Salad with Smoked Turkey

Zesty and satisfying, this Cornbread Salad with Smoked Turkey combines Southern comfort with a smoky twist. Perfect for potlucks or a hearty side, it’s a crowd-pleaser every time.

Ingredients

– 2 cups crumbled cornbread (day-old works best for texture)
– 1 cup smoked turkey, diced (I love the depth hickory-smoked turkey adds)
– 1/2 cup mayonnaise (Duke’s is my go-to for its tang)
– 1/4 cup buttermilk (adds a nice tangy moisture)
– 1 tbsp apple cider vinegar (for a slight zing)
– 1/2 cup red onion, finely chopped (soak in cold water for 10 mins to mellow the bite)
– 1 cup cherry tomatoes, halved (I prefer the sweetness of Sun Golds)
– 1/2 cup sharp cheddar cheese, shredded (extra sharp for more flavor)
– 1/4 cup fresh parsley, chopped (flat-leaf for its herbaceous punch)
– Salt and pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper)

Instructions

1. In a large bowl, whisk together mayonnaise, buttermilk, and apple cider vinegar until smooth.
2. Add crumbled cornbread, smoked turkey, red onion, cherry tomatoes, cheddar cheese, and parsley to the bowl.
3. Gently toss all ingredients until evenly coated with the dressing.
4. Season with salt and pepper, then toss again to combine.
5. Cover and refrigerate for at least 1 hour to let flavors meld.
6. Before serving, give the salad a quick stir and adjust seasoning if necessary.
Layers of smoky, tangy, and sweet flavors make this salad a standout. Serve it chilled on a bed of greens for extra crunch or alongside grilled meats for a fuller meal.

Cornbread Salad with Green Chile and Cheese

Kickstart your meal with this Cornbread Salad with Green Chile and Cheese, a dish that combines the sweetness of cornbread with the kick of green chiles and the richness of cheese.

Ingredients

• 2 cups crumbled cornbread (homemade or store-bought, but homemade always wins for texture)
• 1 cup diced green chiles (I like them spicy, but mild works too)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup mayonnaise (the creamier, the better)
• 1/4 cup sour cream (for a tangy twist)
• 1/2 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground is my preference)

Instructions

1. Preheat your oven to 350°F to warm the cornbread if it’s not freshly made.
2. In a large bowl, combine the crumbled cornbread, diced green chiles, and shredded cheddar cheese.
3. In a separate small bowl, whisk together the mayonnaise, sour cream, salt, and black pepper until smooth.
4. Pour the dressing over the cornbread mixture and gently toss to combine, ensuring everything is evenly coated.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

This salad offers a delightful contrast of textures, from the soft cornbread to the crisp green chiles. The flavors are a perfect balance of sweet, spicy, and tangy. Try serving it in individual mason jars for a fun, portable option.

Cornbread Salad with Fresh Corn and Basil

Make this Cornbread Salad with Fresh Corn and Basil when you crave something hearty yet fresh. Must-have for summer potlucks.

Ingredients

• 2 cups crumbled cornbread (day-old works best for texture)
• 1 cup fresh corn kernels (grilled adds a smoky depth)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp apple cider vinegar (adds a bright tang)
• 1/2 cup thinly sliced basil (tear by hand to release oils)
• 1/2 tsp salt (I prefer sea salt for its crunch)
• 1/4 tsp black pepper (freshly ground packs more punch)

Instructions

1. Preheat your grill to medium-high, about 400°F, for the corn.
2. Grill corn kernels for 5-7 minutes until lightly charred, turning occasionally.
3. Let corn cool to room temperature to avoid wilting the basil.
4. In a large bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
5. Add crumbled cornbread and grilled corn to the bowl. Toss gently to coat.
6. Fold in basil just before serving to keep it vibrant and fresh.

Hearty crumbles of cornbread soak up the dressing while staying slightly crisp. The basil and fresh corn bring a summer garden to your plate. Serve it alongside grilled meats or as a standalone dish with extra basil on top.

Cornbread Salad with Shrimp and Remoulade Dressing

Just when you thought cornbread couldn’t get any better, this salad transforms it into a summer staple. Juicy shrimp and zesty remoulade take it over the top.

Ingredients

• 2 cups crumbled cornbread (day-old works best for texture)
• 1 lb shrimp, peeled and deveined (I like using 21-25 count for bite-sized pieces)
• 1/2 cup mayonnaise (Duke’s is my Southern favorite)
• 2 tbsp Creole mustard (adds a nice kick)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp paprika (smoked paprika for extra depth)
• 1/4 cup finely chopped celery (the crunch is essential)
• 1/4 cup finely chopped red onion (soak in ice water for 5 minutes to mellow the bite)
• 1/4 cup chopped fresh parsley (flat-leaf for its robust flavor)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Preheat your skillet over medium-high heat. No oil needed.
2. Add shrimp in a single layer. Cook for 2 minutes per side until pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Transfer shrimp to a plate. Let cool to room temperature.
4. In a bowl, whisk together mayonnaise, Creole mustard, lemon juice, and paprika. Tip: Taste as you go—adjust mustard or lemon for balance.
5. Fold in celery, red onion, and parsley. Tip: This is your remoulade dressing—make it ahead for flavors to meld.
6. In a large bowl, layer crumbled cornbread, shrimp, and remoulade dressing. Repeat layers.
7. Cover and refrigerate for 1 hour before serving. This lets the cornbread soak up the dressing.

Serve this salad chilled for the best texture contrast—soft cornbread, crisp veggies, and tender shrimp. The remoulade ties it all together with creamy, tangy notes. Perfect for picnics or as a hearty side.

Cornbread Salad with Pulled Pork

Never underestimate the power of combining comfort foods. This Cornbread Salad with Pulled Pork layers textures and flavors for a hearty dish.

Ingredients

• 2 cups crumbled cornbread (day-old works best for texture)
• 1 lb pulled pork (I like to use leftovers from BBQ night)
• 1 cup black beans, rinsed and drained (canned is fine, but dry beans soaked overnight are my preference)
• 1/2 cup diced red onion (soak in ice water for 10 minutes to mellow the bite)
• 1 cup cherry tomatoes, halved (I go for the sweetest ones I can find)
• 1/2 cup sour cream (full-fat for creaminess)
• 1/4 cup BBQ sauce (homemade or your favorite store brand)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 350°F. Spread the crumbled cornbread on a baking sheet and toast for 10 minutes until slightly crispy. Let it cool.
2. In a large bowl, mix the pulled pork with BBQ sauce and smoked paprika. Set aside.
3. In another bowl, whisk together sour cream and apple cider vinegar until smooth. Season with salt and pepper.
4. Layer the toasted cornbread at the bottom of a serving dish. Top with black beans, diced red onion, and cherry tomatoes.
5. Spread the BBQ pulled pork evenly over the vegetables. Drizzle with the sour cream dressing.
6. Chill the salad for at least 30 minutes before serving to let the flavors meld.

Serve this salad chilled for the best texture contrast. The creamy dressing and smoky pork complement the crispy cornbread perfectly. Try serving it in individual mason jars for a fun presentation.

Cornbread Salad with Sweet Potato and Pecans

Overlooked but unforgettable, this dish combines sweet, savory, and crunchy in every bite. Perfect for potlucks or a hearty side, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 cup cornbread, cubed (day-old works best for texture)
• 1 large sweet potato, peeled and diced (about 2 cups)
• 1/2 cup pecans, toasted (toasting brings out their flavor)
• 1/4 cup mayonnaise (I swear by Duke’s for its tang)
• 2 tbsp honey (local if you can find it)
• 1 tbsp apple cider vinegar (adds a nice zing)
• 1/2 tsp salt (I prefer sea salt for its mildness)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the diced sweet potato with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread on the baking sheet. Roast for 20 minutes, flipping halfway, until tender and slightly caramelized.
3. While the sweet potato roasts, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Let them cool, then chop roughly.
4. In a large bowl, whisk together mayonnaise, honey, apple cider vinegar, remaining salt, and pepper.
5. Add the roasted sweet potato, cornbread cubes, and chopped pecans to the bowl. Gently toss to coat everything in the dressing.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Zesty and satisfying, this salad offers a delightful contrast between the soft sweet potatoes and crunchy pecans. Serve it atop a bed of greens for an extra layer of texture or alongside grilled meats for a complete meal.

Conclusion

These 21 Delicious Cornbread Salad Recipes offer a treasure trove of flavors perfect for any gathering or cozy night in. Whether you’re craving something sweet, savory, or with a bit of a kick, there’s a recipe here to satisfy. We’d love to hear which one becomes your go-to! Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy cooking!

Bella Bacinos