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Layered Cornbread Salad

Make this crowd-pleaser up to one day ahead. Pair with grilled chicken for an easy and tasty weeknight meal.

Oxmoor House AUGUST 2012

  • Yield: Makes 6 servings
  • Prep time:45 Minutes
  • Total:3 Hours, 10 Minutes


  • 1 (6-oz.) package buttermilk cornbread mix
  • 1 (12-oz.) bottle Ranch dressing
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 teaspoon coarsely ground pepper
  • 1 (10-oz.) package romaine lettuce, shredded
  • 2 large tomatoes, seeded and chopped
  • 2 large yellow bell peppers, chopped
  • 1 medium-size red onion, chopped
  • 1 cup diced celery (about 3 celery ribs)
  • 2 cups (8 oz.) shredded Cheddar cheese
  • 10 bacon slices, cooked and crumbled
  • 2 green onions, sliced


1. Prepare cornbread according to package directions; cool completely (about 25 minutes), and crumble. Stir together dressing, mayonnaise, buttermilk, and pepper until blended.

2. Layer shredded lettuce, crumbled cornbread, and next 6 ingredients in Mason jars or a 6-qt. bowl; spoon half of dressing mixture over top. Cover and chill 3 to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.

Note: We tested with Martha White Buttermilk Cornbread Mix.


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Layered Cornbread Salad recipe