Southern Cornbread BBQ Salad (Printer-Friendly)
Cornbread, beans, veggies, and BBQ ranch layer up for a colorful, hearty Southern salad.
# What You'll Need:
→ Cornbread Base
01 -
500 g prepared cornbread, cut into 2.5 cm cubes
→ Vegetables
02 -
350 g canned pinto beans, drained and rinsed
03 -
250 g canned sweet corn, drained
04 -
3 Roma tomatoes, diced
05 -
1 red bell pepper, diced
06 -
1 medium cucumber, diced
07 -
1/2 small red onion, finely chopped
08 -
1 romaine lettuce heart, shredded
09 -
2 green onions, thinly sliced
→ Dressing
10 -
120 ml ranch dressing
11 -
60 ml barbecue sauce
→ Toppings
12 -
100 g shredded cheddar cheese
13 -
6 slices bacon, cooked and crumbled
# Steps to Follow:
01 -
Bake cornbread according to package or homemade recipe instructions, allow to cool fully, then cut into 2.5 cm cubes.
02 -
Arrange the cornbread cubes evenly on the bottom of a 23 x 33 cm baking dish.
03 -
Distribute the pinto beans, corn, diced Roma tomatoes, red bell pepper, cucumber, and red onion evenly over the cornbread layer.
04 -
In a bowl, whisk ranch dressing with barbecue sauce until fully blended.
05 -
Pour the dressing mixture evenly across the vegetable and cornbread layers.
06 -
Spread shredded romaine lettuce evenly across the salad and gently press down if needed to compact the layers.
07 -
Top with shredded cheddar cheese, cooked bacon crumbles, and sliced green onions.
08 -
Cover the baking dish tightly with plastic wrap and refrigerate until ready to serve, keeping chilled for up to 24 hours before eating.
# Extra Suggestions:
01 -
For optimal texture, assemble salad shortly before serving to minimize sogginess in the cornbread.
02 -
Layering in a shallow dish allows for easier serving and even distribution of ingredients.