Yield
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!

JenniferMcClain
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

CMMitchell
June 08, 2012
Perfect light summer salad!

marymine's Review

Leigh87
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

AnnieDrews
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

jnoinks
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

marymine
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

jhnmahon
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

mommy2kh
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

stephk561
July 27, 2013
N/A

kmdc52's Review

kmdc52
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.