Cornbread salad is a fun twist on a layered salad with hearty chili, crisp veggies, creamy dressing, and cheesy goodness all stacked with buttery cornbread.
It’s colorful, flavorful, and the kind of dish that impresses at any gathering.
Why You’ll Love This Recipe
It combines comfort food chili with fresh, crunchy salad layers.
The cornbread base adds a sweet, buttery contrast to the savory toppings.
Perfect for parties, potlucks, or make-ahead dinners.
It looks stunning when layered in a clear bowl.
What You’ll Need (Ingredient Highlights)
Cornbread – the foundation, buttery and slightly sweet.
Ground beef or turkey – creates a hearty, protein-packed chili base.
Kidney beans – add substance and texture to the chili.
Spices – chili powder, cumin, paprika, and cayenne give warmth and depth.
Sour cream & mayonnaise – blended into a creamy, tangy dressing.
Cheddar cheese – sharp and melty to balance the spice.
Lettuce & bell pepper – fresh crunch that lightens the richness.
Cilantro & jalapeño – optional garnishes for extra flavor and heat.
Pro Tips Before You Start
Bake and cool the cornbread completely before cubing.
Toast the cornbread cubes for extra crunch and sturdiness.
Let the chili cool slightly before layering so it doesn’t steam the lettuce.
Chill the salad at least 1 hour before serving for best flavor.
How to Make Cornbread Salad
Step 1 – Prepare the cornbread base
Cube baked cornbread, toss with melted butter, and bake until lightly crisp. Cool completely.
Step 2 – Cook the chili
Sauté onion and garlic in olive oil, then add ground beef or turkey. Cook until browned.
Step 3 – Build the chili sauce
Stir in tomatoes, beans, tomato paste, broth, and spices.
Simmer for 15 minutes until thickened. Let cool slightly.
Step 4 – Make the dressing
Whisk sour cream, mayonnaise, lime juice, garlic powder, chili powder, salt, and pepper until smooth.
Step 5 – Assemble the layers
In a clear bowl, layer cornbread cubes, chili, cheddar, lettuce, bell pepper, and green onions.
Step 6 – Finish and chill
Top with dressing, cilantro, and jalapeños if desired.
Chill for 1 hour before serving.
What to Serve It With
Pair with barbecue ribs, grilled chicken, or pulled pork.
Serve with tortilla chips for scooping.
Great alongside iced tea or lemonade for a refreshing meal.
Variations / Substitutions
Use cornbread muffins instead of a full pan for convenience.
Swap ground beef with shredded chicken or black beans for vegetarian style.
Add corn kernels or diced avocado for extra freshness.
Use ranch dressing instead of sour-cream dressing for a tangy twist.
Storage & Leftovers
Store covered in the fridge for up to 2 days.
Best eaten within 24 hours so cornbread doesn’t get soggy.
Do not freeze; texture won’t hold well.
FAQs
Can I make Cornbread Salad ahead of time?
Yes, prepare and chill it up to 6 hours in advance.
How do I keep the cornbread from getting soggy?
Toast the cubes before layering and serve within a day.
Can I use store-bought cornbread?
Absolutely, it saves time and works perfectly.
Is this salad served hot or cold?
It’s served chilled, but the chili can be slightly warm before layering.
Can I make this vegetarian?
Yes, substitute beans or lentils for the meat.
What dressing works best?
The sour cream–mayo blend is classic, but ranch or Greek yogurt works too.
Can I use other cheeses?
Cheddar is traditional, but Monterey Jack or Colby also taste great.
How long should it chill before serving?
At least 1 hour for the flavors to meld.
Can I make this spicy?
Yes, increase cayenne, add jalapeños, or stir hot sauce into the chili.
What’s the best dish to serve it in?
A large clear glass bowl so you can see the layers.
Final Thoughts
Cornbread salad is a show-stopping layered dish that combines comfort and freshness in every bite.
With chili, cheese, veggies, and cornbread all stacked together, it’s hearty, fun, and perfect for sharing.
