Makes 10 to 12 servings

This 5-star cornbread salad is the perfect dish for summer entertaining. Not only does it taste delicious, but this salad also looks gorgeous on the table.

How to Make It

Step 1

Prepare cornbread according to package directions; cool and crumble. Set aside.

Step 2

Prepare salad dressing according to package directions.

Step 3

Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

Ratings & Reviews

A family tradition!

August 11, 2015
I have been bringing this to our annual family reunion for past 13 years. I still have the original magazine clipping of the recipe! I add extra ranch & bacon because BACON and make regular cornbread with a can of diced green chiles. This tastes even better the next day. 

Leigh87's Review

June 08, 2012
Perfect light summer salad!

marymine's Review

July 06, 2014
Everybody loves this! I use Martha White Cornbread and Muffin mix to make a pan of cornbread, omit the bacon since I don't eat meat, swap frozen corn cooked 4 minutes in microwave for canned, sometimes make the dressing mix and sometimes use bottled. It's delicious either way!

stephk561's Review

October 13, 2010
I make this at least once a month. I use regular cornbread mix, use the rench dressing with bacon (i hate cooking bacon!)and add chicken breast strips that I have seasoned with cumin and chili powder. It's even better the next day!

mommy2kh's Review

January 02, 2009
I have made this salad several times and it is always a hit! It looks really pretty, too! A personal favorite.

CMMitchell's Review

September 16, 2013
Family favorite. Great with company too. I make an 8" pan of cornbread using family recipe, adding 1/2 can of Rotel diced tomatoes & green chilies, drained. I used the other 1/2 can of Rotel mixed in with a bag of frozen corn for 'mexican' corn. I also didn't have tomatoes so I used a can of Hunts diced tomatoes/sweet onion, drained. I fix ground beef with taco seasoning for family members to add to the salad when serving it.

JenniferMcClain's Review

October 31, 2010
Very good recipe! This is a great recipe for potlucks or supperclub because it makes many servings, is pretty and tastes as good as it looks. I make my own cornbread and add a little cayenne pepper to the batter. I add a little Habanero Hot BBQ sauce to the dressing for a little extra kick, too.

AnnieDrews's Review

June 10, 2012
I highly recommend letting this sit in the fridge overnight before serving. We tried this yesterday after 2 hours in the fridge, and I didn't really like it. Today, I like it much more after the flavors have blended. I also cut back a bit on the cornbread layers, so I would probably cut back on the dressing next time. It is very rich.

jhnmahon's Review

July 27, 2013

kmdc52's Review

March 28, 2009
I knew this was the recipe I was looking for when I saw the addition of romaine lettuce! There are many other recipes out there without the lettuce. While the other recipes are probably very good, I have only had the one with lettuce. A few things I did differently: I added red/purple cabbage finely shredded for extra color, I used thinly slivered Vidalia onion in place of the green onion (which have been very strong lately), I also used a mixture of light ranch dressing and salsa ranch dressing to give a little more zip, chopped fresh green peppers, Kerrygold Red Leicester cheese, and white whole kernel frozen corn, thawed. Thank you Southern Living.