I first discovered Brenda Gantt’s Cornbread Salad a few months back when searching for a unique side dish to bring to my family’s Easter potluck.
The list of ingredients intrigued me – cornbread, bacon, beans, corn and tomatoes all blended together with a cool, creamy ranch dressing into a colorful layered salad. It seemed like the perfect crispy, creamy and hearty side for our feast. And wow – was I ever right! After the very first bite of those tender cornbread pieces and smoky bacon soaking up the rich sauce dotted with diced peppers and green onions, I was hooked.
Now this vintage-style recipe passed down from Brenda’s mama remains my most requested potluck contribution. Today I can’t resist sharing this Southern gem with all of you.
Now let’s get cooking, y’all!
Ingredients That You Will Need
For Cornbread:
- White Lily cornmeal mix (1 1/2 cup)
- Eggs (2)
- Buttermilk (1 cup)
- Sugar – optional, for a touch of sweetness (1/2 scoop)
For Salad:
- Sweet corn (15 oz can, drained)
- Pinto beans (15 oz can, drained and rinsed)
- Thick-cut bacon (12 ounces, 8 pieces)
- Extra sharp cheddar cheese (2 cups, grated)
- Bell pepper (1/2 large size, diced)
- Green onions (3, chopped)
- Tomatoes (2 medium size, diced)
For Ranch Dressing:
- Ranch dressing mix (1 packet)
- Mayonnaise (1.5 cups)
- Buttermilk (1.5 cups)
Kitchen Tools Needed
- Baking Pan
- Mixing bowl
- Whisk
- Oven
- Knife
- Cutting Board
- Large Skillet
- Paper Towels
- Box Grater
- Airtight Container
- Colander
- Serving bowl
- Refrigerator
How To Make Brenda Gantt’s Cornbread Salad
Step 1: Prepare the Cornbread
- Preheat your oven to 400°F. Lightly grease an 8-inch square baking pan with butter or non-stick cooking spray.
- In a medium mixing bowl, whisk together the cornmeal mix, eggs, buttermilk and sugar. The batter should have a thick, spoonable consistency.
- Pour and scrape the batter into the prepared baking pan.
- Bake for 15-20 minutes, until the top is lightly golden brown. A toothpick inserted in the center should come out clean.
- Allow the cornbread to cool completely in the pan, then crumble it into small pieces and set aside.
Step 2: Cook the Bacon
- While the cornbread bakes, chop the bacon into 1⁄2 inch pieces. Add to a large skillet over medium heat. Cook until the bacon is crispy, about 8-10 minutes.
- Transfer the cooked bacon pieces to a paper towel-lined plate to drain. Set aside.
Step 3: Grate the Cheese
- Grate the cheddar cheese using the large holes of box grater. You should have about 1 heaping cup. Place it in an airtight container and refrigerate until ready to use.
Step 4: Chop the Vegetables
- Dice the bell pepper into 1/4-inch pieces.
- Thinly slice the green onions. Chop just the white and light green parts.
- Dice the tomatoes into 1/2-inch pieces as well.
Step 5: Drain the Corn and Beans
- Open the cans of corn and beans and thoroughly drain them over a colander in the sink. Rinse the beans well to remove any sliminess.
Step 6: Make the Ranch Dressing
- In a small bowl, whisk together the ranch dressing mix, mayonnaise and buttermilk until fully incorporated and smooth. Cover and refrigerate until ready to assemble the salad.
Step 7: Assemble the Salad
- In a large serving bowl, make layers in this order: half the crumbled cornbread, half the beans, half the corn, half the bacon pieces, half the bell pepper, half the green onions, half the tomatoes.
- Top with half the grated cheese.
- Spread half the ranch dressing evenly over the layers.
- Repeat the layering process with the remaining all half ingredients. Garnish with extra toppings like tomatoes, bacon and cheese if desired.
- Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight, before serving.
Enjoy your delicious cornbread salad! Store any leftovers covered in the fridge for up to 4 days.
Brenda Gantt’s Cornbread Salad Recipe
Description
This easy Brenda Gantt’s Cornbread Salad recipe layers crumbled cornbread, beans, corn, bacon, veggies, cheese, and homemade ranch dressing for a crowd-pleasing potluck dish.
Allow to chill overnight for maximum flavor.
Ingredients
Instructions
- Preheat your oven to 400°F. Lightly grease an 8-inch square baking pan with butter or non-stick cooking spray.
- In a medium mixing bowl, whisk together the cornmeal mix, eggs, buttermilk and sugar. The batter should have a thick, spoonable consistency.
- Pour and scrape the batter into the prepared baking pan.
- Bake for 15-20 minutes, until the top is lightly golden brown. A toothpick inserted in the center should come out clean.
- Allow the cornbread to cool completely in the pan, then crumble it into small pieces and set aside.
- While the cornbread bakes, chop the bacon into 1⁄2 inch pieces. Add to a large skillet over medium heat. Cook until the bacon is crispy, about 8-10 minutes.
- Transfer the cooked bacon pieces to a paper towel-lined plate to drain. Set aside.
- Grate the cheddar cheese using the large holes of box grater. You should have about 1 heaping cup. Place it in an airtight container and refrigerate until ready to use.
- Dice the bell pepper into 1/4-inch pieces. Thinly slice the green onions. Chop just the white and light green parts. Dice the tomatoes into 1/2-inch pieces as well.
- Open the cans of corn and beans and thoroughly drain them over a colander in the sink. Rinse the beans well to remove any sliminess.
- In a small bowl, whisk together the ranch dressing mix, mayonnaise and buttermilk until fully incorporated and smooth. Cover and refrigerate until ready to assemble the salad.
- In a large serving bowl, make layers in this order: half the crumbled cornbread, half the beans, half the corn, half the bacon pieces, half the bell pepper, half the green onions, half the tomatoes.
Top with half the grated cheese.
Spread half the ranch dressing evenly over the layers. - Repeat the layering process with the remaining all half ingredients. Garnish with extra toppings like tomatoes, bacon and cheese if desired.
Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight, before serving.
Video
Notes
- Store any leftovers covered in the fridge for up to 4 days.
Tips and Variations
Here are some tips and variations for cornbread salad:
Tips
- Make sure not to overbake the cornbread – it should be moist and tender enough to easily crumble.
- Allow all ingredients to cool completely before assembling to allow maximum absorption and prevent a mushy salad.
- Chill the assembled salad overnight to allow flavors to meld. The longer it rests, the better!
Vegetable Variations
- You can also substitute different canned beans like black or kidney beans for the pinto beans.
- You can also use frozen corn kernels instead of canned corn.
- Try diced red, yellow or orange bell peppers instead of green bell pepper for a pop of color.
- Mix up the varieties of onion – try red, yellow, white or sweet onions instead of green onion.
- Add diced celery for some crunch.
Dressing/Seasoning Variations
- You can also use another creamy salad dressing like Green Goddess or buttermilk ranch instead of regular ranch.
- Stir ranch packet seasoning into mayo and buttermilk to make your own dressing blend.
- You can also add Cajun seasoning, smoked paprika, onion/garlic powder or other spices to amp up flavors.
- Drizzle with hot sauce or sprinkle chopped pickled jalapeños over the top to give it some heat.
What to Serve With Cornbread Salad?
When I make cornbread salad, I like to serve it with some yummy dishes that go together like peas in a pod. It’s like having a happy food family on your plate! Here are a few easy and delicious things to enjoy with cornbread salad:
Grilled Chicken: Picture this – tender chicken cooked on the grill with a bit of seasoning. It’s like a flavor explosion that dances with your cornbread salad. Simple and so good!
Barbecue Ribs: Ribs are like the superheroes of the food world. When they team up with cornbread salad, it’s a taste adventure you won’t forget. Sticky fingers guaranteed!
Fried Chicken: Oh, crispy, golden fried chicken – it’s like a picnic in your mouth. Pair it with cornbread salad, and you’ve got a meal that’ll make your taste buds do a happy dance.
Vegetable Skewers: Imagine colorful veggies on a stick, grilled to perfection. They’re like the friendly sidekicks to your cornbread salad, adding freshness and crunch.
Mac ‘n’ Cheese: Creamy mac ‘n’ cheese is like a cozy blanket for your taste buds. It hugs your cornbread salad with cheesy goodness and makes everything feel just right.
Corn on the Cob: Sweet, buttery corn on the cob is like a summer day on your plate. It pairs so well with cornbread salad – double the corny happiness!
Storing Leftovers
Well, storing leftover cornbread salad is easy-peasy! After we’ve had our delicious meal, here’s what I do:
Wrap It Up: I cover the bowl with a tight lid or some plastic wrap. This keeps everything fresh and tasty.
In the Fridge: Pop it into the refrigerator. Yup, right there where we keep things cool. It can stay there for a few days.
Ready to Eat Again: When I’m hungry later, I just open the fridge, grab the bowl, and scoop out some more yummy cornbread salad. No fuss!
Remember, keeping it chilled helps all the flavors mix together even more. So, whenever I want another bite, it’s right there waiting for me in the fridge. Easy, right?
Frequently Asked Questions
Here are some common FAQs about this recipe:
Can I make the cornbread salad ahead of time?
Yes, you can assemble the whole salad up to 4 days in advance. Just store it covered in the refrigerator until ready to serve. The flavors will continue to meld together.
What kind of cornbread should I use?
Make sure to bake the cornbread so it’s moist and tender enough to easily crumble into the salad. Avoid cornbread that is too dry, tough or crisp.
Can I use store-bought cornbread for this recipe?
While you can use store-bought cornbread, the homemade version adds a special touch to the salad. The recipe provides simple instructions for making moist and tender cornbread, which complements the other ingredients.
Can I use a different type of cornbread?
Yes, you can use other cornbread varieties like jalapeño cornbread or corn muffins. Just make sure it’s moist and crumbly enough to easily break apart. Avoid using sweet cornbread.
Can I use a different type of cornmeal mix for the cornbread?
Yes, you can use a different cornmeal mix if White Lily is not available. Just ensure it’s a fine-grind cornmeal for a tender texture.
Conclusion
We’ve finally finished making Brenda Gantt’s cornbread salad! Isn’t it looking tasty? We had smoked bacon, sweet cornbread crumbs, colorful corn and beans, and crunchy veggies in our kitchen. After layering everything pretty-like and drizzling that creamy, sweet and salty ranch dressing to let the flavors mix, now we have a crowd-pleasing salad ready anytime.
With its munchy textures and nice blend of flavors, this picnic-perfect dish goes good with most anything! Try Brenda’s recipe before your next backyard grill-out or potluck. No doubt your family and friends will want seconds of this Southern treat. Yum yum!
