Southern Cornbread Salad

5 from 4 votes

This easy cornbread salad makes a great dinner side dish, cookout party sides, or when you need easy holiday recipes. We use dill pickles in our recipe, but some people use sweet pickles. Other people use a mix of both.

Prep Time9

Total Time20

Course: Salads

Cuisine: American, Southern

Servings:

Calories: 634kcal

Author: Little Cooks Reading Books

Ingredients

6 cups cornbread torn into bite-sized pieces
12 slices cooked bacon cooked crispy and crumbled
1/2 cup red onion chopped
1/4 cup red bell pepper chopped
1/4 cup green bell pepper chopped
2 small tomatoes chopped
1/2 cup dill pickles chopped
1 cup shredded cheddar cheese
1 cup mayonnaise
1/4 cup dill pickle juice
1 Tablespoon white sugar
salt and pepper to taste

Instructions

In a small bowl, whisk together the mayonnaise, sugar, and pickle juice for dressing.* Set aside.
In a large bowl, layer: 1/3 cornbread, 1/3 tomatoes, 1/3 peppers, 1/3 pickles, 1/3 red onion, 1/3 shredded cheese, 1/3 drizzle of the dressing, and 1/3 bacon.
Repeat layers until you end with cheese, dressing, and bacon crumbles. (I usually get 3 different sets of layers depending on how large the bowl is.) Salt and pepper each layer, to taste.
Cover tightly and refrigerate to chill for at least 2 hours or overnight.
Serve with extra dressing on the side, if needed. (See NOTE below.) You can also mix all the ingredients together and then serve that way.

Notes

*You may want to double the dressing recipe, use half of it while creating the salad, and save half for serving with the salad when ready to eat it. I often find that the extra dressing is needed if it sits in the refrigerator, especially overnight.

This recipe works best if you tear the cornbread in larger pieces (and not make it really fine).

Nutrition