Cornbread salad is something that my mom has been making for years. It’s an easy potluck dish to bring somewhere because it comes together so fast.
The salad came from a local cookbook that my mom got many years ago when we first moved to Lexington, SC and she’s been making it ever since, putting her own little twists on it. It’s one of our favorite layered salads and whenever my mom makes it, it’s usually gone within a day or two.
My mom would normally top this salad off with a packet of ranch seasoning mixed with buttermilk and mayonnaise so it wasn’t as thick as the bottled version- I wouldn’t suggest using the bottled stuff. I think it would muddle the flavors and just be too heavy for this.
I wanted to update my mom’s version and make my own ranch dressing for the top. I wanted it light and full of fresh chives and dill to really bring out all of the flavors of the vegetables. Feel free to top your salad with any dressing though – it really is up to you what you mix in and put on top – that’s the great part of this salad.
This would be the perfect dish to bring to your Easter table – it’s fast, it’s easy, and it’s so good. It screams spring/summer to me because of all of the freshness and it looks even better.
- 1 package of cornbread mix, prepared according to directions and cooled
- 1 - 2 cups of the following:
- Pinto beans, drained (I used 1 can)
- Diced tomatoes
- Red, green, or white onions, diced (you can do a mixture, like I did here)
- Cheddar cheese, grated (I used an 8oz block)
- Ranch dressing, recipe follows
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 Tbsp chives, minced
- 1 tsp dill, minced
- 2 cloves garlic, minced
- Dash of tabasco
- Salt and pepper, to taste
- Layer the cornbread in a large trifle dish or bowl. Top with pinto beans, corn, tomatoes, onions, and grated cheddar cheese. Use more or less of the ingredients, depending upon what you like. Top with ranch dressing, or dressing of your choice. Let chill in the fridge for about an hour, serve.
- Whisk all ingredients until well combined; add salt and pepper to taste. Chill in the fridge for an hour until ready to use.