Cornbread Salad


1 8.5-oz corn bread mix, prepared and baked per the instructions on the box (I prefer Jiffy)


1/2 cup chopped ham or chopped turkey or even imitation crab I tried pastrami and we loved it!

1 cup shredded cheese (cheddar or Monterey jack)

½ cup celery chopped

½ cup onion chopped fine (you can use green onion, red onion, white or yellow)

2 TBSP, finely chopped flat-leaf parsley or chives

1/4 cup Chopped tomato or olives whichever you prefer



1/2 cup light sour cream

1/2 cup light mayonnaise

1/2 of a 1-oz packet of Ranch Dip Mix



Bake the cornbread per the package instructions and let it cool to room temperature. (you can make the cornbread the day before).

While the cornbread is baking, whisk together the dressing ingredients. It will seem very salty and strongly flavored. Don't worry it's a small amount of dressing for the amount of cornbread and veggies. Refrigerate until needed.

Now chop all your veggies and meat.


To assembly the salad, crumble the cornbread in a large bowl. Add all of the stuff you bought from the salad bar. Add the dressing and gently stir everything to combine. Don't forget you should not add watery vegetables such as tomatoes until right before the salad is served. Cover and refrigerate the salad for 2 to 4 hours to allow the flavors to mingle. Stir gently before serving.


Rachel's notes, I found the recipe here, I like his blog I have subscribed to it. I had never heard of cornbread salad but let me tell you I really liked it! Super easy dish to take to a potluck, leftovers are also good for a few days.

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