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Ultimate Cornbread Salad Recipe - Easy Layered Southern Style Side Dish

This cornbread salad recipe brings together the best of Southern comfort food in one stunning layered dish that combines tender cornbread with fresh vegetables and creamy ranch dressing. Perfect for potlucks and family gatherings, this colorful salad features delightful texture contrasts as the crumbled cornbread soaks up the dressing while maintaining its structure.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tablespoons honey
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 bell pepper, diced (any color)
  • 1/2 red onion, finely chopped
  • 4 slices turkey ham, cooked and diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup ranch dressing
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In another bowl, combine milk, vegetable oil, egg, and honey. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a greased 8-inch square baking pan and bake for 20-25 minutes until golden brown. Let cool completely.
  2. While the cornbread cools, prepare your vegetables. Dice the bell pepper, chop the red onion, halve the cherry tomatoes, and cook the turkey ham until crispy. If using frozen corn, thaw it completely.
  3. Once the cornbread is completely cool, crumble it into bite-sized pieces using your hands or a fork. You want a mix of larger chunks and finer crumbs for the best texture.
  4. In a small bowl, whisk together the ranch dressing and mayonnaise until smooth. This combination creates the perfect creamy base that will hold all the layers together.
  5. In a large glass bowl or trifle dish, start with a layer of crumbled cornbread. Top with a layer of vegetables, followed by the diced turkey ham and cheese. Drizzle with some of the dressing mixture. Repeat the layers until all ingredients are used, ending with a final drizzle of dressing and a sprinkle of fresh parsley.

Notes

This salad actually tastes better when made a few hours ahead. The flavors have time to meld together, and the cornbread absorbs the dressing perfectly. Cover and refrigerate for at least 2 hours before serving. For the best texture, make sure your cornbread is completely cooled before crumbling.