Cornbread Salad Recipe

I opt for a generous bottle of ranch dressing (in any flavor) instead of going through the hassle of preparing a mixture of mayo, sour cream, and dry ranch seasoning.

Review Rewritten: Despite its unusual taste, this salad truly impressed me. I've already made it twice! When I followed the recipe to the letter the first time, the mayo flavor was a bit overpowering for my liking. So, on the second attempt, I cut back on the mayo to one cup, and it turned out just right. Surprisingly, the salad still had enough dressing even with the reduced amount. Heeding the advice of other reviewers, I simply mixed all the ingredients together, making it easier to transport to a church picnic. I'll definitely opt for this method again in the future. While some mentioned that the salad tasted even better the next day, I personally found it too moist, likely due to the tomatoes releasing their juices. Nonetheless, I highly recommend this unique and delicious salad for a refreshing change.

This salad is absolutely phenomenal and creates a striking visual impact when assembled in layers per the recipe's instructions. I opted for a clear 6-quart trifle bowl and made a few tweaks, resulting in a flawless outcome. I utilized 2 packages of Jiffy cornbread mix following the package directions but enhanced the flavor by doubling the spices. Additionally, I included a 4-ounce can of chopped green chilis and a finely diced onion. Swapping out pintos for black beans, I doubled the quantity to 2 cans, as well as using 2 cans of corn. While I kept the bacon amount consistent, I doubled the dressing, onion, green pepper, green onion, and tomato, and adhered to the 2 cups of cheese as outlined in the recipe. While some might prefer mixing everything together, the extra effort of layering this salad is truly worth it if you aim to impress a gathering. It stole the spotlight at our church potluck, both in terms of taste and presentation. This recipe has earned a permanent spot in my collection of cherished recipes and will undoubtedly be enjoyed time and time again. My only regret is not having copies of the recipe on hand, as requests kept pouring in and the glowing reviews reassured me that I had indeed discovered a "keeper!"

This dish is a definite crowd-pleaser at potlucks. I opted for Fleischmann's Simply Homemade cornbread mix, doubled up on applewood bacon, fresh corn kernels, and vibrant orange peppers for a pop of color. The flavors really come together the day after, and to prevent sogginess, I make sure to deseed the cherry tomatoes. Adding fresh chives elevates the dish even more. Absolutely delicious!

I will definitely be making this dish again. Instead of using all pinto beans, I opted for a mix of black beans and pinto beans. I also believe that adding Black Eyed Peas could work well too. I improvised a homemade ranch recipe and added a touch of sour cream to give the salad more moisture, as I didn't want it to be too mayo-heavy. Since I only had a small amount of green onions, I used red onion instead, and it turned out great. I may stick to using red onions exclusively in the future. Despite forgetting to layer the ingredients as instructed, mixing it all together turned out just fine as it all ends up in the same place. The salad looked beautiful in a truffle bowl, and I topped it with extra dressing and cherry tomatoes. I chose to use seeded and chopped Roma tomatoes in the salad instead of cherry tomatoes to prevent it from becoming too soggy on the first day. Surprisingly, it became slightly soggy overnight, but the taste was still amazing; in fact, I preferred it that way! The dish was a hit, with five people asking for the recipe at a gathering of only a dozen. It was a resounding success.

I have been making this recipe for years. I use a sweet onion instead of green onion and a 16oz bottle of Ranch dressing. It turns out absolutely delicious and is always a hit at any occasion.

I made this recipe with a few tweaks and absolutely loved it! I added a can of corn on top of the pintos and used pico de gallo instead of chopped tomatoes. It was a big hit wherever I served it!

I have to say, this cornbread salad recipe is hands down the most AMAZING one I've ever tried! I did make a few slight tweaks. I decided to use a skewer to create small holes in the salad and drizzle some regular ranch dressing into them. While still incorporating the mayo, sour cream, and powdered ranch dressing mixture in the layers. Additionally, I opted for one can of pinto beans and one can of kidney beans instead of two cans of pinto beans. I would definitely suggest letting the salad chill in the fridge overnight rather than the suggested two hours, as it really enhances the flavor. My family is absolutely OBSESSED with this salad, and I cannot recommend it highly enough.

Absolutely love this recipe! It yields a generous serving in a large bowl. Just a heads up though, make sure to give it a good stir before serving. Using bottled dressing as a substitute for the ranch packet mix doesn't quite measure up.

I prepared this dish yesterday for a graduation party, and despite my initial hesitations due to not being familiar with the recipe, it turned out to be a huge success! I opted for a combination of plain and jalapeno cornbread loaves from the bakery. I decided to swap out one can of pinto beans for black beans and used four ears of fresh corn that I cooked in the microwave. Instead of regular tomatoes, I used mini multicolored heirloom tomatoes. Additionally, I switched the green pepper for red, yellow, and orange peppers. I just learned that the dish was a massive hit at the party, and I'm thrilled I saved a small portion for myself!

I frequently prepare this salad and it's always a hit with everyone. The only change I make to the recipe is adding a 4 oz. can of chopped green chilies and a touch of cumin to the cornbread batter. It adds a nice kick to it. Absolutely delicious!

I absolutely adore cornbread salad, and this recipe perfectly captures the traditional Appalachian version that I grew up with. However, I have a question about the preparation. The photograph clearly displays only one layer of each ingredient with a bit of cornbread sprinkled on top. So, why do the instructions suggest layering half of each ingredient and then repeating the layers? I typically do double layers, but the recipe image shows only one layer of each component.

Absolutely loved the flavor combination! It tastes even better after refrigerating for a few hours. The taste is fantastic!

This recipe appears to be delicious

The party was a hit with everyone in attendance.

My mom had never tried cornbread salad before, but now she's a fan. I followed the recipe exactly, except I halved the ingredients since there are only two of us.

I'll keep it short since I'm the only one in my small family who enjoys it. It's delicious!

Definitely worth keeping

My mom used to make this dish for every family gathering. It was a beloved favorite, so much so that one year she attempted to change things up but was promptly requested to stick with this recipe instead. There are only a handful of recipes that truly remind me of my mom's incredible cooking skills, and this one certainly ranks in the top 5.

I had never tried cornbread salad before, so I wasn't sure what to anticipate, but the combination of flavors was delightful! My Texan husband gave it his seal of approval and even the kids enjoyed it (I was uncertain about how they would react to all the ingredients mixed together). The ranch dressing was crucial to the overall flavor in my opinion, so I wouldn't omit that in exchange for store-bought ranch dressing.