Cornbread Salad Recipe

Zesty lime and smoky chili powder elevate this cornbread salad to a vibrant favorite you’ll always want at the heart of your backyard barbecue table. It’s delicious with smoked pulled pork, a rack of baby back ribs, a cold glass of sweet tea, extra-crispy fried chicken; in fact most things.

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Cornbread Salad Recipe Ingredients

For the Fresh Vegetable Medley:

• 4 plum tomatoes, chopped
• 1 green bell pepper, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon kosher salt

For the Zesty Creamy Dressing:

• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 scallions, finely minced
• Juice of 1/2 lime
• 1/4 teaspoon chili powder
• 1/2 teaspoon kosher salt

For the Salad Layers:

• 2 cups crumbled cornbread (about 3.5 ounces)
• 2 x 15-ounce cans black-eyed peas, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup shredded cheddar or Mexican-blend cheese

How To Make Cornbread Salad Recipe

1. Prepare the vegetable base: In a medium mixing bowl, toss together the chopped plum tomatoes, green bell pepper, and fresh cilantro. Sprinkle with 1/2 teaspoon of salt and stir well. This initial step allows the vegetables to release a bit of their natural juices, which will eventually help season the cornbread layers.
2. Whisk the zesty dressing: In a separate small bowl, combine the sour cream, mayonnaise, minced scallions, lime juice, and chili powder. Add the remaining 1/2 teaspoon of salt and whisk until the mixture is smooth and velvety. This dressing provides the essential creamy “glue” that binds the textures of the beans and bread together.
3. Master the assembly: This salad is best presented in a glass bowl or a trifle dish to show off the beautiful colors. Begin by sprinkling exactly half of the crumbled cornbread into the bottom of the dish. Follow this with a layer using half of the black-eyed peas, half of the corn, and half of the tomato-pepper mixture.
4. Add the creamy layers: Spread half of the sour cream dressing over the vegetables, then top with half of the shredded cheese. Repeat the entire process with the remaining ingredients, ending with a final, generous layer of cheese on top.
5. The essential chill: Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours. For the absolute best results, let it sit in the fridge overnight. This long rest is the secret to a perfect cornbread salad; it gives the bread time to absorb the lime and chili flavors from the dressing without becoming overly mushy.
6. Serve and enjoy: Serve chilled. When scooping, ensure you dig deep into the bowl to get a bit of every savory, creamy, and crunchy layer in each serving.

Recipe Tips

• Cornbread Choice: Using a slightly sweet, “Northern-style” cornbread provides a lovely contrast to the salty beans and cheese. For a more savory dish, use a traditional “Southern-style” cornbread.
• The “Stale” Secret: If possible, use cornbread that is one or two days old. Slightly dry cornbread holds its structure much better against the moisture of the tomatoes and dressing.
• Drain Thoroughly: Ensure your black-eyed peas are rinsed and drained very well. Excess liquid from the cans can make the bottom layer of the salad soggy.
• Cilantro Freshness: Always use fresh cilantro. The aromatic, citrusy note it provides is vital to balancing the richness of the sour cream and mayonnaise.

What To Serve With Cornbread Salad Recipe?

This Cornbread Salad Recipe is a hearty, complex side that needs a smoky or savory pairing! Slow-Roasted Beef Brisket is the quintessential choice for a classic Southern spread. For a lighter touch, a side of Grilled Summer Squash adds a lovely fresh contrast that pairs perfectly with the creamy black-eyed peas! A handful of Pickled Jalapeños or a glass of Chilled Lemonade pairs wonderfully with the lime and chili notes.

How To Store Cornbread Salad Recipe

• Refrigerate: Store the salad in an airtight container (or keep it in its serving dish covered with wrap) for up to 3 days.
• Texture Check: Note that by the third day, the cornbread will be very soft. Most people find the texture is at its peak between 12 and 24 hours after assembly.
• Avoid Freezing: Do not freeze this salad. The sour cream and mayo dressing will separate, and the fresh tomatoes and peppers will lose their crunch entirely upon thawing.

Cornbread Salad Recipe Nutrition Facts

• Calories: 310 kcal (per serving)
• Total Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 35 mg
• Sodium: 620 mg
• Total Carbohydrates: 28 g
• Protein: 11 g
• Fiber: 5 g

Nutrition information is estimated and may vary based on the type of cornbread used.

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