Entertain

Southern Cornbread Salad Recipe

Fan-Favorite Appetizers

Photography by Steadfast Images

Southern Cornbread Salad

Whether hosting a game-day watch party, celebration with friends, or family gathering, food and festivities go hand-in-hand. Here, a local share an appetizer that is always a hit with guests at get-togethers.

Sharon Winston

Sharon Winston

“If you were raised in the South, a pan of golden cornbread was always on the dinner table. Whether serving a family of four or a gathering of 20, this appetizer makes a colorful centerpiece that’s both tasty and fun to create.”

Southern Cornbread Salad

Southern Cornbread Salad

Sharon Winston

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Course Appetizer

Cuisine American

Ingredients

1 9x11 pan of cornbread or 1 box of Jiffy cornbread prepared, baked, and completely cooled (Jiffy gives a sweeter taste)
1 16 oz. container of sour cream, divided
1 15 oz. can whole kernel fire-roasted corn or mexi-corn with red and green peppers, drained
3 whole tomatoes diced
2 bell peppers chopped
3-4 green onions chopped
1 red onion chopped
1 8 oz. package shredded Mexican cheese blend or sharp cheddar cheese
2 large cucumbers sliced
2 cups bacon crumbled
1 16 oz. bottle Three Cheese Ranch dressing, or your favorite cheesy dressing, for serving

Instructions

Crumble cooled cornbread into big chunks or cut into small squares.
To build the salad, start with a thin layer of sour cream spread across the bottom of a punch bowl or any clear glass container. Add a layer of cornbread, using only a third. Then, add layers of the vegetables, cheese, and bacon, topping with more cornbread and sour cream, and repeating.
To create a decorative circular wall, stand the cucumbers upright around the edges of the dish.
Top by sprinkling the last of the cheese and bacon. Serve by adding a little dressing once plated.

Notes

This salad is layered and never stirred. Be creative as you arrange the layers!

Keyword Appetizer, Cornbread, salad

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