1. Home
  2. Recipes
  3. Layered Cornbread Salad

Layered Cornbread Salad

Section: Tasty Lunch Ideas

This layered dish starts with tender homemade cornbread cubes as a base, which are topped with beans, corn, diced tomatoes, bell peppers, cucumber, and finely chopped red onion. A blend of ranch dressing and barbecue sauce adds rich tanginess, poured evenly over the layers. Crisp romaine lettuce crowns the mix, followed by shredded cheddar cheese, crumbled bacon, and sliced green onions for added texture and flavor. Chilling the dish lets flavors meld beautifully, making it easy to serve straight from a cake pan for an inviting presentation that highlights every fresh and savory element.

Pin it Share it Send it Print it Jump To Recipe
A woman wearing a pink apron is cutting a cake.
Last modified on Tue, 27 Jan 2026 18:47:44 GMT
A bowl of food with cheese, bacon, tomatoes, and lettuce. Pin it
A bowl of food with cheese, bacon, tomatoes, and lettuce. | dinabakery.com

This layered cornbread salad is a fun twist on a classic Southern side that brings together crunchy cornbread cubes, smoky bacon, fresh veggies, and a tangy BBQ ranch dressing into one colorful and hearty dish. It’s perfect for potlucks, family gatherings, or when you want a salad that feels more like a complete meal.

I first made this salad on a warm summer weekend and was amazed how much my whole family devoured it. Now it’s always requested any time we have a cookout or picnic.

Ingredients

  • Cornbread mix: with ingredients needed to prepare fresh cornbread, choose a quality mix for best flavor and texture
  • Canned pinto beans: rinsed and drained to add creaminess and protein
  • Canned corn: drained to bring sweetness and pop
  • Roma tomatoes: diced for juicy freshness, pick firm ripe tomatoes if possible
  • Red bell pepper: diced for a sweet crunch and vibrant color
  • Cucumber: chopped for a refreshing crisp bite, peel if the skin is thick
  • Half red onion: finely diced to give just the right sharpness
  • Ranch dressing: as a creamy and tangy base
  • Barbecue sauce: blended with ranch for a smoky, sweet twist
  • Romaine lettuce: roughly chopped to add a crunchy leafy layer
  • Shredded cheddar cheese: for richness and melty texture
  • Cooked and crumbled bacon: for a smoky, salty crunch, cook thick slices for best bite
  • Green onions: sliced to garnish with mild onion flavor and bright green color

Step-by-Step Instructions

Prepare Fresh Cornbread:
Make two batches of cornbread following the package directions carefully. Allow them to cool completely so they hold their shape. Cut the cooled cornbread into one-inch cubes for layering.
Layer Beans and Vegetables:
Spread the cornbread cubes evenly in a deep 9 by 13 inch dish. Next, layer the rinsed pinto beans and drained corn across the cornbread in an even layer. Follow with diced Roma tomatoes, red bell pepper, cucumber, and finely diced red onion making sure they’re spread out well.
Mix and Pour Dressing:
In a medium bowl, whisk together ranch dressing and barbecue sauce until well combined. Pour this mixture evenly over the layered vegetables and beans to coat every bite with that smoky tang.
Add Lettuce Bacon and Cheese:
Top the salad with roughly chopped romaine lettuce. Press down gently to pack it a bit but don’t mash. Sprinkle the shredded cheddar cheese all over next, followed by the cooked crumbled bacon. Finish by scattering sliced green onions on top for freshness.
Chill and Serve:
Cover the dish tightly with plastic wrap and refrigerate to let the flavors meld. Chill for at least one hour or overnight for best results. Serve cold or at room temperature.
A bowl of food with tomatoes, onions, and cheese. Pin it
A bowl of food with tomatoes, onions, and cheese. | dinabakery.com

Storage Tips

Store leftovers covered tightly in the refrigerator for up to three days. The flavors only deepen as it sits but the cornbread texture may soften a bit. To freshen, add extra chopped lettuce and green onions before serving again.

Ingredient Substitutions

Feel free to swap pinto beans for black beans or kidney beans depending on what you prefer or have on hand. You can also replace the ranch dressing with a buttermilk dressing or add a pinch of smoked paprika to the BBQ ranch to boost smokiness.

A dish of bacon and cheese. Pin it
A dish of bacon and cheese. | dinabakery.com

Serving Suggestions

This salad pairs beautifully with grilled meats like chicken or ribs and works well as a filling potluck dish since it serves a crowd. Add some extra crispy tortilla strips on top for a Tex-Mex flair.

Frequently Asked Questions

→ Can I use store-bought cornbread instead of making it from mix?

Yes, store-bought cornbread works well and saves time. Just cut it into cubes and layer as directed.

→ What can I substitute if I don't like pinto beans?

You can replace pinto beans with black beans, kidney beans, or omit them altogether depending on your preference.

→ How does the ranch and barbecue sauce combination affect flavor?

The ranch adds creaminess while the barbecue sauce contributes a smoky, tangy kick, making the dressing more flavorful than traditional options.

→ Is there an alternative to bacon for a vegetarian version?

Consider using smoked tempeh, crispy mushrooms, or a plant-based bacon substitute for similar smoky notes.

→ Can this be prepared ahead of time?

Yes, assembling and refrigerating allows the flavors to meld, making it an excellent make-ahead dish.

Layered Cornbread Salad

A flavorful dish combining cornbread, fresh vegetables, bacon, beans, and a zesty dressing in layers.

Prep Time
30 minutes
Cooking Time
~
Total Preparation Time
30 minutes
By: Dina

Featured in: Lunch

Difficulty Level: Easy

Cuisine Type: American

Number of Portions: 12 Serving Size

Dietary Options: ~

The Ingredients You'll Need

→ Cornbread

01 2 (6 oz) packets cornbread mix
02 Ingredients required to prepare cornbread according to package instructions

→ Vegetables and Beans

03 1 (14 oz) can pinto beans, rinsed and drained
04 1 (14 oz) can corn, drained
05 3 Roma tomatoes, diced
06 1 red bell pepper, diced
07 1 cucumber, chopped
08 ½ red onion, finely diced
09 1 romaine lettuce heart, roughly chopped
10 2-3 green onions, sliced

→ Dressing

11 1½ cups ranch dressing
12 ½ cup barbecue sauce

→ Protein and Cheese

13 1 lb bacon, cooked and crumbled
14 2 cups shredded cheddar cheese

Step-by-Step Instructions

Step 01

Prepare cornbread using 2 packets cornbread mix and ingredients listed on the packages. Once baked, cool and cut into 1-inch cubes. Place cubed cornbread evenly in the bottom of a deep 9x13-inch baking dish.

Step 02

Layer rinsed and drained pinto beans, drained corn, diced Roma tomatoes, diced red bell pepper, chopped cucumber, and finely diced red onion over the cornbread.

Step 03

Combine ranch dressing and barbecue sauce in a medium bowl, then pour the mixture evenly over the layered ingredients.

Step 04

Add a layer of roughly chopped romaine lettuce, gently pressing down if needed. Then distribute shredded cheddar cheese, crumbled cooked bacon, and sliced green onions on top.

Step 05

Cover the dish tightly with plastic wrap and refrigerate until ready to serve.

Extra Tips

  1. Using a cake pan facilitates easy access and serving of all layers compared to a tall trifle dish. Substitutions for beans and dressings are encouraged to suit personal tastes.

Tools You'll Need

  • 9x13-inch deep baking dish
  • Medium mixing bowl
  • Plastic wrap

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains dairy and bacon; not suitable for dairy-free or vegetarian diets

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 412
  • Fat: 36 grams
  • Carbohydrates: 10 grams
  • Proteins: 10 grams