Southern Style Cold Cornbread Salad Recipe

If you’re looking for a delicious, easy, & crowd pleasing side dish for a 4th of July cook out, I have one for you today! I made this for a family BBQ a few weeks ago and HOLY COW, was it yummy! It makes a ton so we had leftovers for a couple of days. 

Cold Cornbread Salad Recipe
Cold Cornbread Salad Recipe

Cold Cornbread Salad Recipe

Prep Time 13 mins
Refrigerate before serving 1 hr
Course Salad
Cuisine American
Servings 4 Pax


  • 1 box (8.5 oz) Jiffy Cornbread
  • 2 cans corn, drained
  • 2 cans pinto beans, drained & rinsed
  • 1 cans black beans, drained & rinsed
  • 1 medium red pepper, diced
  • 1 medium orange pepper, diced
  • 1 container grape tomatoes, halved
  • 2 cups sharp cheddar cheese, shredded
  • 1 pkg bacon, cooked & crumbled
  • 16 oz sour cream
  • 1 pkt ranch dressing/dip mix


  • Prepare & cook cornbread as directed on package (I cook the cornbread the night before and allow it to sit out uncovered overnight)
  • The next morning, combine the remaining ingredients except the sour cream and ranch mix in a large bowl.
  • Mix gently until well combined.
  • Cover and refrigerate until 1 hour before serving.
  • Combine sour cream and ranch mix together.
  • Pour mixture into cornbread salad & mix well.
  • Serve chilled.
Keyword Cold Cornbread Salad Recipe

I just cannot tell you how good this was- especially as leftovers! Everyone raved about it and my family has already requested it for the 4th of July cook out. I think it’s going to be the most requested dish every time our families get together. 

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