Bacon Ranch Cornbread Salad

This Bacon Ranch Cornbread Salad is absolutely delicious! Fresh crumbled cornbread, veggies, and cheese tossed in a sour cream ranch dressing and topped with bacon!

This delish cornbread salad is the perfect burger and hot dogs side dish! If I’m really proactive during the week, I like to make up a salad on Sunday afternoon or Monday to serve with whatever dinner we’re grilling up. Even the boys really enjoyed the flavors in this salad which is a total win since they usually turn up their noses at anything “salad-like.”

What brand of cornbread to use:

I honestly recommend getting the cheap Jiffy brand cornbread mix, it’s available in pretty much all grocery stores. I tend to find that brand makes a dry cornbread which is actually perfect to soak up the flavors and ranch dressing in this salad. If you’re like me, you probably have a pouch or box of cornbread mix in the back of your pantry right now so, by all means, use that!

How long is cornbread salad good for?

Since this salad has fresh bread in the mix, it will only last a few days – I would say 3 days max. After that the cornbread is going to be REALLY soggy and not very appetizing. I won’t worry too much about that though, this salad will be gone in minutes – it’s just THAT good!!

Bacon Ranch Cornbread Salad

This Bacon Ranch Cornbread Salad is absolutely delicious! Fresh crumbled cornbread, veggies, and cheese tossed in a sour cream ranch dressing and topped with bacon!

2.91 from 43 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: cornbread salad

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 8 servings

Calories: 723kcal

Author: Kelly Miller

Ingredients

• ▢ 8.5 oz package cornbread mix
• ▢ 1 egg
• ▢ 1/3 cup milk
• ▢ 15 oz can black beans drained and rinsed
• ▢ 30 oz canned corn drained
• ▢ 1 pint cherry tomatoes halved
• ▢ 2.5 oz package real bacon pieces divided
• ▢ 2 cups shredded cheddar cheese
• ▢ 2 cups ranch dressing

Instructions

• Prepare cornbread according to package directions using the egg and milk. Cool completely. Cut into small squares and place in the bottom of a large mixing bowl.
• Add beans, corn, tomatoes, celery, half of the bacon pieces, and the cheese. Pour ranch dressing over all and toss gently to coat well.
• Sprinkle remaining bacon pieces over the top of the salad. Serve immediately or cover and refrigerate before serving.

Nutrition

Calories: 723kcal | Carbohydrates: 51g | Protein: 19g | Fat: 49g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1626mg | Potassium: 580mg | Fiber: 6g | Sugar: 9g | Vitamin A: 675IU | Vitamin C: 18.8mg | Calcium: 281mg | Iron: 3.2mg

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I absolutely love the combination of flavors in this salad – the cornbread really pops the flavor and makes this a really filling salad, as well. In fact, I enjoyed this by itself for lunch a few days during the week – yum!