Pioneer Woman Cornbread Salad

The Pioneer Woman’s Cornbread Salad is stacked high with layers of pure, old-fashioned goodness, including hunks of cornbread encircled by romaine lettuce, fresh tomatoes, ham, bell pepper, onion, celery, and, of course, shredded cheese.

The salad also includes a generous helping of shredded cheese. Cornbread Salad is a dish that is not only gorgeous to look at but is also ideal for serving at a dinner party or a neighborhood potluck because it has fresh bacon and a ranch dressing that contains herbs.

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How Did Cornbread Salad Get Its Start?

Where exactly this vibrant, tasty, and oddball Cornbread Salad first appeared is an origin, but a quick online check reveals that it can be found in virtually every Southern state. The Amish have their own take on cornbread salad, and it’s also popular in states like Georgia, Tennessee, Mississippi, Texas, and Kentucky.

Can I Make Cornbread Salad In Advance?

Yes, your Cornbread Salad will taste best if you make it at least eight hours before you plan to serve it. This will give the flavors time to blend. It’s like the classic 7-Layer Salad by Paula Deen. If you wait 24 hours, it’s even better.

Ingredients That You’ll Need:

Cornbread: You can buy it premade, order a Jiffy mix, or make your own using the Easy Traditional Cornbread recipe or gluten-free Old-Fashioned Cornbread recipe.
Romaine lettuce: This mild-tasting, sturdy lettuce holds up well to this salad and maintains its crispness and flavor.
Ham: It adds protein, a little saltiness, and lots of flavors. You can use any type of ham, such as leftover smoked ham.
Bell pepper: green, yellow, orange, or red bell peppers work well in this cornbread salad. Their flavor is crisp and sweet, and their color is beautiful.
Tomatoes: This salad features sweet, juicy summer tomatoes, and if you can find fresh tomatoes, that’s even better!
Red onion: The onion adds both color and flavor, but if you are averse to onions, you can leave it out.
Celery: colors up the dish, makes it crunchier and makes it taste fresh.
Scallions or green onions, add a mild onion flavor, and I usually use them as a topping.
Bacon: As the king of toppings, it adds a characteristic sweet and smoky taste to the dish.

Can I Use Sweet Cornbread In Cornbread Salad?

The sweet variety is nice, but I much enjoy the more classic, unsweetened cornbread. Both the sweet and plain cornbread I made from a Jiffy mix turned out great. So, it’s up to you; there are lots of folks who enjoy and benefit from sweetened cornbread.

Recipe Variations:

Ham can be substituted with cooked turkey or shrimp.
You can also add chopped jalapeno, cucumbers, chopped jicama, sliced radishes, edamame, frozen English peas, or frozen corn.
Replace the cheddar cheese with Monterey Jack, Swiss, or a Mexican or Italian Blend.
You can even add some sweet pickle juice if you wish.
Use iceberg lettuce instead of romaine.

How To Make Pioneer Woman Cornbread Salad?

Combine the dry ranch dressing mix, buttermilk, and mayonnaise in a small bowl. Stir to combine and refrigerate until ready to use.
In a clear glass trifle dish about eight inches wide and five inches tall, spread half of the cornbread evenly.
Add half of the romaine lettuce.
Top the lettuce with half of the ham, half of the bell pepper, half of the tomato, half of the onion, half of the celery, and half of the cheese.
Spread half of the dressing over the cheese. Repeat the layers, starting with the cornbread and ending with the remaining dressing. Then, spread the dressing out to cover the salad completely.
Then top with bacon crumbles and scallions.
Make sure to cover and refrigerate for at least eight hours or up to 24 hours.

What Goes Well With Cornbread Salad?

Recipe Tips

I recommend letting the cornbread sit at room temperature for at least 4-6 hours after baking and before adding it to the salad.
Let the salad sit in the fridge for at least an hour before serving, so the flavors can settle.
You can store the salad in the fridge for up to 3–4 days. Be aware that the cornbread will become super moist and mushy, so if you do not like that, do not mix everything together (cornbread, salad, and dressing) before serving.

FAQ Section

What’s The Best Dressing To Use In Cornbread Salad?

Dry ranch dressing goes great with cornbread in a salad. However, if you and your loved ones have a strong preference for a particular dressing, feel free to swap it out for something thick and creamy. It is not going to work with vinaigrettes or other light dressings.

How To Store Cornbread Salad Leftovers?

Any leftover cornbread salad should be refrigerated and stored in an airtight container. Cornbread salad is best consumed the day it is cooked. Thereafter, it begins to spoil. Although it will not look as appetizing after sitting out for a day or two, it will still be edible.