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–+ servings
Cornbread Salad

Cornbread Salad

Cool, tangy, and utterly Southern—this Cornbread Salad is the easy, no-bake summer side dish you didn’t know you needed.
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Prep Time 20 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Southern
Servings 8 side-dish servings

Ingredients
  

  • 4 cups crumbled cornbread about 1 standard pan; use day-old or store-bought
  • 1 cup canned sweet corn drained (or grill-marked fresh kernels)
  • 2 cups cherry tomatoes halved (Roma tomatoes also work)
  • 1 medium cucumber diced
  • 1/2 small red onion finely chopped (rinsed to tame sharpness)
  • 1 cup shredded iceberg lettuce (or romaine for more crunch)
  • 1 cup ranch dressing choose your favorite brand or homemade
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup diced bell pepper red or yellow adds bright color
  • 2 tablespoons chopped fresh parsley or cilantro optional
  • Salt and black pepper to taste

Instructions
 

  • Break your cooled cornbread into bite-sized pieces. If it’s too fresh and moist, let it air-dry for 10 minutes so it holds the dressing better.
  • Dice tomatoes, cucumber, bell pepper, and red onion. Rinse and spin dry the lettuce. Aim for uniform chunks to keep each bite balanced.
  • In a large bowl, combine cornbread crumbs, corn, tomatoes, cucumber, onion, lettuce, and pepper. Stir gently so you don’t turn the veggies to mush.
  • Pour ranch dressing over the mixture. Using a silicone spatula, toss until everything’s lightly coated—you want creamy, not soupy.
  • Fold in shredded cheddar and fresh parsley or cilantro. These finishing touches bring flavor and a pop of green.
  • Sprinkle with salt and pepper. Give it a final toss. Taste for seasoning—sometimes a pinch more salt awakens the flavors.
  • Cover the bowl and chill for at least 30 minutes. Chilling helps the cornbread soak in the tangy ranch and veggie juices.
  • Transfer to a pretty serving dish, garnish with extra herbs or a few halved cherry tomatoes, and watch this Southern gem disappear fast.

Notes

For a lighter twist, swap ranch dressing with Greek yogurt mixed with a squeeze of lime. Or use whole-grain cornbread to boost fiber. This salad benefits from a quick stir before serving.
Keyword Barbecue, Cornbread Salad, No-Bake Recipe, Potluck, Southern Comfort, Summer Side Dish
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