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Crumbled Cornbread Salad - Crazy Good Southern Favorite with Ranch Layers

This crumbled cornbread salad is the ultimate Southern comfort food featuring layers of fluffy cornbread, crisp vegetables, and creamy ranch dressing. Perfect for potlucks and family gatherings, it only gets better as it sits and can be customized with various vegetables and protein additions.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 6 cups crumbled cornbread (cooled)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 packet ranch seasoning mix
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1 bell pepper, diced (any color)
  • 1/2 cup shredded cheddar cheese
  • 4 slices cooked turkey ham, diced (optional)
  • 1/4 cup fresh parsley, chopped

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a greased 8x8 inch baking pan and bake for 20-25 minutes until golden brown. Let cool completely before crumbling.
  2. In a medium bowl, whisk together mayonnaise, sour cream, and ranch seasoning mix until smooth and well combined. This creamy dressing will coat all the ingredients perfectly.
  3. In a large serving bowl, layer half of the crumbled cornbread. Top with half of the corn, black beans, tomatoes, red onion, bell pepper, and optional turkey ham. Spread half of the dressing over the vegetables. Repeat the layers with the remaining ingredients, ending with a final layer of dressing.
  4. Sprinkle the shredded cheddar cheese and fresh parsley over the top. Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together. This resting time is crucial for the cornbread to absorb the dressing and become perfectly moist.

Notes

This salad tastes even better the next day, making it perfect for meal prep or parties. The cornbread softens beautifully as it absorbs the dressing. Can be customized with different vegetables or protein additions like chicken or hard-boiled eggs.