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Cornbread Salad


"A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe."
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2 h 40 m servings 460 cals
Original recipe yields 12 servings


  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
  2. Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
  3. In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
  4. Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

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Read all reviews 86
  1. 106 Ratings

Most helpful positive review

The trick to this dish is giving it a try! I've made it many times as a side for bbq, but it is almost a meal in itself. Great with cold sliced ham too. Now I just usually make plain cornbrea...

Most helpful critical review

it was okay fro me...expected more flavor i guess... everyone else liked it okay... it wasn't bad but it wasnt great..wont make it again.

Most helpful
Most positive
Least positive

The trick to this dish is giving it a try! I've made it many times as a side for bbq, but it is almost a meal in itself. Great with cold sliced ham too. Now I just usually make plain cornbrea...

This was a huge hit at our gathering. I'm not a big fan of pinto beans so I put substituted them for black beans instead. The tomatoes, peppers & green onions weren't mentioned in the directio...

This is awesome!! And I make this so often that I don't actually need the recipe anymore. I leave out the bacon (just because it's a pain to deal with) and instead of layering I just mix ever...

I found that the amounts of cumin, oregano, and sage in the corn bread is so little you can't taste it through all the other ingredients. Tried doubling them, but still didn't notice, so I save...

fun, colorful, and delicious yet unique.

i take this salad to just about every outing i go to. one woman stood by my pan until i claimed it just so she could get the recipe.

Fantastic! Instead of the regular ranch packet, I got the fiesta ranch for an extra kick, and I didn't have sage so I put in a little taco seasoning with it. I took it to a 4th of July BBQ and...

This recipe was a hit!I took it to a picnic and everyone raved.I was a little hesitant at first but it was very good.I bought a pre made cornbread from the bakery at the supermarket and also bou...

To be honest I didn’t particular like it but my family loved it! (I am very peculiar ? )....since I had kids coming over I cut the chili peppers in half the suggested amount and I mixed everythi...