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–+ servings
Instead of pinto beans, this cornbread salad has black eyed peas in its layers.

Southern Cornbread Salad

Ridiculously and surprisingly delicious, Southern Cornbread Salad is a stunner, loaded up with layers of cornbread, marinated black eyed peas, tomatoes, corn, green onions and bell pepper, bacon, cheddar cheese and a cool and creamy buttermilk Ranch dressing.
5 from 2 votes
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Course: Salad, Side Dish
Cuisine: American
Keyword: cookout, potluck
Prep Time: 20 minutes
Chill Time: 2 hours
Servings: 10 people
Calories: 560kcal
Author: Stacey | SouthernDiscourse.com

Ingredients

  • 1 8 inch pan cornbread or 6 cornbread muffins, sweet or unsweet
  • 6 slices thick cut bacon, rough chopped
  • 2 cups shredded cheddar cheese

Black Eyed Peas & Veggies

  • 14.5 ounce can black eyed peas, rinsed and drained
  • 15 ounces kernel corn, rinsed and drained
  • 2 cups grape tomatoes, chopped
  • 1 small green bell pepper, diced
  • 3-4 green onions, chopped
  • ¼ cup chopped flat parsley
  • 3 tablespoons white vinegar
  • 3 tablespoons olive oil
  • ¼ teaspoon salt

Buttermilk Ranch Dressing

  • 1 envelope Ranch Seasoning Mix
  • 1 ½ cup real mayonnaise
  • 1 cup buttermilk

Decorative Topping (Optional)

  • halved grape tomatoes
  • chopped green onion
  • remaining cornbread & bacon

Instructions

  • Preheat oven to temperature specified on cornbread mix. Grease and heat skillet in oven while oven is preheating. Prepare mix and add to hot skillet. Bake for specified time. Remove from oven and allow to cool.
  • While cornbread is baking and cooling, drain and rinse peas and corn. Chop tomatoes, bell pepper, green onions and parsley. Combine all the veggies in a large bowl with vinegar, olive oil and salt. Mix well, cover and set aside to marinate until time to assemble the salad.
  • Whisk together the ingredients for the salad dressing. Put in fridge while prepping the rest of the ingredients for the salad.
  • Cook bacon. Rough chop and set aside. Grate cheese. Cut cooled cornbread into 1 inch cubes.
  • Assemble/ layer salad in a clear bowl:
    -½ of the cubed cornbread
    -½ of the peas & veggie mixture (making sure not to include any of the marinade; it will make the salad soggy)
    -½ of the shredded cheese
    -½ of the chopped bacon
    -Drizzle with salad dressing, being careful not to overdress.
    Repeat layers, holding back a little bacon and cornbread if you intend to create the decorative topping.
    Finish with enough salad dressing to cover the top of the salad. You will have salad dressing leftover. Simply serve it at the table for those who might like extra.
  • Create the decorative topping by adding the halved tomatoes around the edge of the salad. Fill in the center with the bacon and cornbread you held back from the second layer. Sprinkle with green onions.
  • Cover and chill for 2 hours before serving.

Video

Notes

  • Chop the bell pepper and green onion about the same size as the peas and corn.
  • You can use sweet or unsweet cornbread for this recipe. 
  • Fresh cornbread works best for flavor and texture.
  • Grating your own cheese is always the best for any recipe!
  • Making your salad dressing instead of using a bottled dressing is WORTH IT for flavor.
  • Substitute half of the mayonnaise with Greek yogurt for a lighter dressing.
  • Don’t skip the chill time in the fridge or the quick veggie marinade. 

Nutrition

Calories: 560kcal | Carbohydrates: 20g | Protein: 14g | Fat: 47g | Sodium: 873mg | Sugar: 4g