Cornbread Salads (excerpts from “From Katie’s Kitchen Cookbook, vol. one”

Salads and Dressings


Cornbread Salad #1

Shared with me years ago by source unknown and includes my changes


2 T. Ranch-style Dressing Mix

8 oz. sour cream

1 c. mayonnaise

1 (9 inch) pan Mexican or plain cornbread, baked and crumbled

2 (16 oz) cans pinto beans, drained

3 lg tomatoes, chopped (or one 14 oz. can, drained)

½ c. green onions, chopped (may use red onions)

2 c. cheddar cheese, shredded

1 c. cooked bacon, crumbled

1 can whole kernel corn, drained


Combine dressing mix, sour cream, mayonnaise. Set aside. Place half cornbread in bottom of large serving bowl. Top with half amounts of each: beans, tomatoes, onions, cheese, bacon, corn and dressing. Repeat all layers, ending with dressing. Cover, chill at least two hours before serving. Garnish with additional cheese, bacon, tomato wedges.


Notes:  This is a great recipe to use leftover cornbread and is very adaptable for a large family or guests. We also enjoy it the next day.



Cornbread Salad #2

This was shared in the 1980s by a wonderful cook and dear lady, Gloria Watson Grogan.


1 pkg white cornbread mix                                               3 tomatoes, chopped

1 pkg Mexican cornbread mix                                         1 c. green onions, chopped

1 c. bell peppers, chopped                                                 1 c. cheddar cheese, shredded

1 c. celery, chopped                                                            2 c. Hellman’s mayonnaise

1 can whole kernel corn, drained                                    3 boiled eggs, chopped


Mix bread batters together and bake according to package directions; cool. In large bowl, crumble bread into nickel- or dime-sized pieces. Add other ingredients with bread and lightly mix. Season with salt and pepper, if desired.



Notes: Each of these Cornbread Salad recipes have been included because they are so different but tasty in their own rites. I have used both through the years.

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