Pioneer Woman Cornbread Salad

This delicious Pioneer Woman Cornbread Salad is a quick and easy dish that’s perfect for any gathering. Packed with creamy ranch dressing, crispy bacon, and fresh veggies, it’s a hearty and flavorful option. You can easily customize it with ingredients you already have on hand for a satisfying meal!

Ingredients Needed

For the cornbread salad:

• 1 package (11.5 oz) cornbread mix
• 3 cups shredded sharp cheddar cheese (divided)
• 1 cup buttermilk
• 2 large eggs
• 1/3 cup unsalted butter, melted
• 1/4 cup chopped pickled jalapeños
• Nonstick cooking spray
• 12 oz thick-cut bacon
• 2 cans (15 oz each) pinto beans
• 3 plum tomatoes, seeded and diced
• 1 orange bell pepper, seeded and diced
• 5 green onions, thinly sliced (plus more for serving)
• 1 1/2 cups thawed frozen corn

For the dressing:

• 1 1/2 cups sour cream
• 3/4 cup mayonnaise
• 1 packet (1 oz) ranch dressing mix
• 2 or 3 chipotle peppers in adobo, seeded
• 1 tsp lime zest
• 1 tbsp lime juice
• 1/2 tsp ground cumin

How To Make Cornbread Salad

1. Preheat the oven: Heat your oven to 375°F.
2. Prepare the cornbread: In a large bowl, whisk together the cornbread mix and 1 cup of shredded cheddar cheese. In another bowl, whisk the buttermilk, eggs, melted butter, and jalapeños. Pour the wet mixture into the dry mix and combine well.
3. Bake the cornbread: Spray a 9-inch square baking pan with nonstick spray, then pour in the cornbread mixture. Bake for 25-30 minutes or until golden brown. Let it cool completely, then cut into 1 1/2-inch cubes.
4. Cook the bacon: Line a baking sheet with foil, place the bacon on it, and bake for 15-20 minutes, flipping halfway, until golden and crisp. Cool completely and crumble.
5. Make the dressing: In a blender, combine the sour cream, mayonnaise, ranch dressing mix, chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, adding a third chipotle pepper if desired. Refrigerate for 30 minutes to thicken.
6. Assemble the salad: Drain and rinse the pinto beans. In a small bowl, combine the diced tomato, bell pepper, and green onions. In a 3 1/2-quart trifle dish, layer half of the cornbread cubes, followed by half of the pinto beans, 1 cup of shredded cheddar cheese, half of the bacon, half of the corn, half of the tomato mixture, and 2/3 of the dressing. Repeat the layers, finishing with the remaining dressing.
7. Chill and serve: Refrigerate the salad for 2 to 4 hours. Before serving, garnish with more sliced green onions.

Recipe Tips

• Let the cornbread cool completely: Allowing the cornbread to cool before cutting it into cubes helps prevent it from becoming soggy when layered in the salad.
• Use crispy bacon: Bake the bacon until it’s golden and crisp, then crumble it for the perfect crunch in each bite.
• Drain and rinse the beans: This will remove any excess salt or liquid and keep your salad from getting too wet.
• Chill the salad: Letting the salad chill for 2-4 hours helps the flavors meld together and gives a better texture.
• Customize with your favorite veggies: Feel free to swap out the bell pepper or tomatoes for any veggies you like, making it your own.

How To Store Leftovers

Store  leftover Cornbread Salad in an airtight container in the fridge. It stays good for up to 3 days.

Nutrition Facts

Serving Size: 1 serving (based on 12 servings)

• Calories: 338 kcal
• Total Fat: 32 g
• Saturated Fat: 11 g
• Polyunsaturated Fat: 10 g
• Monounsaturated Fat: 8 g
• Trans Fat: 0.1 g
• Cholesterol: 66 mg
• Sodium: 358 mg
• Potassium: 209 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Sugars: 3 g
• Protein: 8 g
• Calcium: 180 mg
• Iron: 0.4 mg​

More Pioneer Woman Recipes:

• Pioneer Woman Hawaiian Macaroni Salad​
• Pioneer Woman Tortellini Pasta Salad​
• Pioneer Woman Smoked Gouda Pasta Salad
• Pioneer Woman Pea Salad Recipe
• Pioneer Woman Coconut Shrimp Salad