In The Pioneer Woman’s Cornbread Salad, chunks of cornbread are surrounded by romaine lettuce, fresh tomatoes, ham, bell pepper, onion, celery, and, of course, shredded cheese. This dish is piled high with layers of pure, old-fashioned goodness.
A substantial amount of shredded Parmesan is also included in the salad. Because it has fresh bacon and a ranch dressing with herbs, cornbread salad is not only gorgeous to look at but also perfect for offering at a dinner party or a neighborhood potluck.
How Did Cornbread Salad Get Its Start?
The origin of this colorful, delectable, and unusual Cornbread Salad is unknown, but a quick online search shows that it can be found in almost every Southern state. Cornbread salad is a favorite among the Amish and is also well-liked in Georgia, Tennessee, Mississippi, Texas, and Kentucky.
Ingredients
Cornbread Salad Dressing
- Dry ranch dip or dressing blend, 1 ounce
- Mayonnaise, to taste, 1 cup
- 1/2 cup buttermilk
For Salad
- Cut 4 cups of pre-made cornbread into small pieces
- To make 4 cups of romaine lettuce shreds, you’ll need about two average heads (about 10 ounces)
- 1 big bell pepper, seeded and chopped 2 cups of chopped ham
- A single big tomato, chopped and seeded
- One-half cup of chopped red onion
- Diced celery, half a cup
- 4 ounces of smoked Gouda
- Approximately 4 pieces of bacon, cooked and crumbled
- Roughly chop 2 onions
Instructions
- In a small bowl, combine the buttermilk, mayonnaise, and dry ranch dressing mix. Combine by stirring, then chill until ready to use.
- Spread half of the cornbread equally in an eight-inch wide by five-inch tall clear glass trifle dish.
Insert a third of the romaine leaves. - Half of the ham, half of the bell pepper, half of the tomato, half of the onion, half of the celery, and half of the cheddar should be placed on top of the lettuce.
- Over the cheddar, distribute half of the dressing. Start with the cornbread and finish with the
- leftover dressing as you repeat the layering process. Then, distribute the dressing so that it fully covers the salad.
- Then sprinkle bacon bits and onions on top.
- Don’t forget to cover and chill for at least eight hours or even up to 24.
What to Serve with Cornbread Salad
- Grilled BBQ Chicken: A perfect pairing with the salad’s Southern flavors and smoky notes.
- Fresh Cucumber-Tomato Salad: Offers a refreshing contrast to the richness of the cornbread salad.
- Honey Butter Roasted Vegetables: Complements the sweetness of the cornbread and enhances the meal’s variety.
- Creamy Coleslaw: Balances the textures and adds a delightful crunch to the overall dish.
- Southern Sweet Tea: A classic beverage that pairs well with the salad’s comforting taste.
Why You’ll Love This Recipe
- Unique Texture: Layers of cornbread, veggies, and dressing create a delightful mix of crunchy and creamy.
- Flavorful Medley: The combination of savory cornbread, zesty dressing, and fresh veggies offers a burst of flavor.
- Easy to Prepare: Simple steps and readily available ingredients make it a hassle-free dish.
- Great for Gatherings: It’s a crowd-pleasing, make-ahead salad, perfect for potlucks and parties.
How to Store
- To refrigerate, place the salad in an airtight container and store it in the refrigerator for up to 2 days.
- To freeze, omit fresh veggies and dressing, and freeze the cornbread base in a freezer-safe container for up to 3 months. Thaw in the refrigerator before adding veggies and dressing.
How to Reheat
- Oven: Preheat oven to 350°F (175°C). Place the cornbread salad in an oven-safe dish and cover with foil. Bake for about 15-20 minutes or until warmed through.
- Microwave: Transfer a portion of the salad to a microwave-safe plate and cover it with a microwave-safe lid or microwave-safe plastic wrap. Heat on medium power in 30-second intervals, stirring in between, until warm.
- Stove: In a skillet or pan, reheat the cornbread salad over medium-low heat, stirring occasionally until warmed to your liking. Be cautious not to overcook or scorch the salad.
FAQs
What Kind Of Dressing Is Best For Cornbread Salad?
In a salad, cornbread pairs wonderfully with dry ranch sauce. However, feel free to substitute something creamy and thick if you and your loved ones have a strong preference for a specific dressing. Vinaigrettes and other light sauces won’t work with it.
How Should Cornbread Salad Leftovers Be Stored?
Cornbread salad that is left over should be refrigerated and kept in an airtight receptacle. It is preferable to eat cornbread salad the same day that it is prepared. After that, it starts to deteriorate. After a day or two of being left out, it won’t appear as appealing, but it will still be edible.
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Pioneer Woman Cornbread Salad
Ingredients
Cornbread Salad Dressing
- Dry ranch dip or dressing blend, 1 ounce
- Mayonnaise, to taste, 1 cup
- 1/2 cup buttermilk
For Salad
- Cut 4 cups of pre-made cornbread into small pieces
- To make 4 cups of romaine lettuce shreds, you'll need about two average heads (about 10 ounces)
- 1 big bell pepper, seeded and chopped 2 cups of chopped ham
- A single big tomato, chopped and seeded
- One-half cup of chopped red onion
- Diced celery, half a cup
- 4 ounces of smoked Gouda
- Approximately 4 pieces of bacon, cooked and crumbled
- Roughly chop 2 onions
Instructions
- In a small bowl, combine the buttermilk, mayonnaise, and dry ranch dressing mix. Combine by stirring, then chill until ready to use.
- Spread half of the cornbread equally in an eight-inch wide by five-inch tall clear glass trifle dish.
- Insert a third of the romaine leaves.
- Half of the ham, half of the bell pepper, half of the tomato, half of the onion, half of the celery, and half of the cheddar should be placed on top of the lettuce.
- Over the cheddar, distribute half of the dressing. Start with the cornbread and finish with the leftover dressing as you repeat the layering process. Then, distribute the dressing so that it fully covers the salad.
- Then sprinkle bacon bits and onions on top.
- Don't forget to cover and chill for at least eight hours or even up to 24.
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