Cornbread Salad

Course: Salad

Cuisine: American

Keyword: cornbread salad

Prep Time: 10

Chill Time: 2

Total Time: 2 10

Servings:

Calories: 1031kcal

Author: Jessica Formicola

This EASY, layered Cornbread Salad recipe is packed full of plenty of veggies, black-eyed peas, and hearty cornbread. Full of southern charm!

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Ingredients

Salad:

½ cup green bell pepper , chopped
½ cup yellow bell pepper , chopped
½ cup red bell pepper , chopped
1 cup red onion , chopped
1/2 cup apple cider vinegar
2 teaspoons coarse Kosher salt
2 teaspoons sugar
½ teaspoon ground black pepper
8-10 cups cooked cornbread , cut into 1-inch pieces and loosely measured *
1 cup bacon , cooked and crumbled
2 cups multicolored cherry tomatoes , halved
2 cups corn kernels , canned or frozen and thawed (pat dry)
30 ounces canned black-eyed peas , rinsed and drained (2 cans)
3 scallions , trimmed and cut diagonally

Dressing:

4 tablespoons dry Ranch dressing mix (2 packets or 2 batches homemade)
2 cups whole milk
2 cups mayonnaise
1 cup buttermilk
2 tablespoons apple cider vinegar
2 tablespoons fresh flat parsley , minced
2 tablespoons fresh dill , minced
1 fresh lemon , zested and juiced

Instructions

Salad:

In a large mixing bowl, combine the green bell pepper, yellow bell pepper, red bell pepper, red onion, black eyed peas and apple cider vinegar, salt, sugar and black pepper, tossing to coat. Cover and chill for 1-2 hours.
When ready to assemble, remove the bell pepper mixture and drain any excess liquid. Make the dressing (below). Prepare the other items to easily assemble in the trifle dish or other large glass bowl.
Spread about ½ cup of the dressing in the bottom of the bowl. Add about 2 cups of the cornbread, topped with 2 tablespoons of crumbled bacon, ½ cup of the cut tomatoes, ½ cup of the corn and ½ cup of the bell pepper mixture. Measurements do not have to be exact.
Top these first layers with about 1 cup of the dressing and repeat, attempting to layer evenly into 3 even sections, ending with another drizzle of the dressing. Top with scallions when ready to serve.

Dressing:

In a mixing bowl using a whisk, combine the dry ranch seasoning mix, milk, mayonnaise, butter, apple cider vinegar, parsley, dill and the juice and zest of one fresh lemon. Blend until well mixed. This can be made ahead of time, covered and refrigerated up to 1 day in advance. Whisk briskly to mix before using.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Cornbread can be purchased cooked at your local bakery in the form of loaf bread or muffins or use 2 boxes of Jiffy cornbead mix or use our homemade Jiffy blend to make your own!

Nutrition