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Cornbread Salad is a delightful twist on a classic Southern staple. Imagine the savory goodness of crumbled cornbread mixed with fresh tomatoes, bell peppers, and red onions, all brought together with a creamy ranch dressing. This dish is perfect for gatherings, potlucks, or just a cozy meal at home. Let's dive into this easy, flavorful recipe that’s sure to become a favorite.
Cornbread Salad Recipe
Ingredients:
- 2 cups crumbled cornbread
- 1 cup chopped tomatoes
- 1 cup chopped bell pepper
- 1 cup chopped red onion
- 1 cup shredded cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp ranch dressing mix
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the crumbled cornbread, chopped tomatoes, bell pepper, red onion, and shredded cheese.
- In a separate bowl, whisk together the mayonnaise, sour cream, and ranch dressing mix.
- Pour the dressing over the cornbread mixture and toss gently to combine.
- Transfer the mixture to a baking dish and bake for 25 minutes, or until heated through.
- Serve warm or at room temperature.
What You Will Need
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What you will need to make cornbread salad
- Crumbled cornbread: Adds a hearty, slightly sweet base that soaks up flavors from the dressing and vegetables.
- Chopped tomatoes: Brings juicy, fresh acidity that balances the richness of the cornbread and dressing.
- Chopped bell pepper: Adds a sweet, crisp texture and vibrant color to the salad.
- Chopped red onion: Provides a sharp, tangy bite that contrasts nicely with the other ingredients.
- Shredded cheese: Melts slightly when baked, adding a creamy, savory element to the salad.
- Mayonnaise: Forms the creamy base of the dressing, binding all ingredients together.
- Sour cream: Adds tanginess and creaminess to the dressing, enhancing the overall flavor.
- Ranch dressing mix: Infuses the dressing with herbs and spices, giving the salad a zesty kick.
Tools and Instruments Needed
What tools/instruments will be needed to make Cornbread Salad Recipe
Mixing bowl: Essential for combining cornbread, vegetables, and cheese. Ensures even distribution of ingredients for consistent flavor.
Whisk: Needed to blend mayonnaise, sour cream, and ranch dressing mix smoothly. Prevents lumps in the dressing.
Baking dish: Used to bake the combined mixture. Helps heat the salad evenly and gives it a nice texture.
Oven: Necessary for baking the salad. Ensures the dish is heated through and flavors meld together.
Cornbread Salad Recipe
Ingredients:
Cornbread
- 2 cups crumbled cornbread
- 1 cup chopped tomatoes
- 1 cup chopped bell pepper
- 1 cup chopped red onion
- 1 cup shredded cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp ranch dressing mix
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large mixing bowl, combine the crumbled cornbread, chopped tomatoes, bell pepper, red onion, and shredded cheese.
- 3. In a separate bowl, whisk together the mayonnaise, sour cream, and ranch dressing mix.
- 4. Pour the dressing over the cornbread mixture and toss gently to combine.
- 5. Transfer the mixture to a baking dish and bake for 25 minutes, or until heated through.
- 6. Serve warm or at room temperature.
Notes:
Read more: Instant Pot Sour Cream Cornbread Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the cornbread salad as directed, but don't bake it.
- Cover the mixing bowl tightly with plastic wrap or transfer to an airtight container.
- Store in the fridge for up to 24 hours.
- When ready to serve, bake as directed.
Freezing Instructions
- Assemble the cornbread salad without baking.
- Transfer to a freezer-safe container or wrap tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw in the fridge overnight.
- Bake as directed once thawed.
Did you know? Adding a bit of pickle juice to the dressing can give your cornbread salad an unexpected tangy twist!
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