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Barbecue-Ranch Cornbread Salad

BBQ Ranch Cornbread Salad is a layered salad that’s perfect for potlucks and picnics since it can be prepared ahead of time. It’s visually stunning if assembled in a glass bowl and can serve a hungry crowd. This recipe is a little bit of a southwestern twist on the traditional southern cornbread salad.

Barbecue-Ranch Cornbread Salad in a glass serving bowl

On the bottom is a layer of cubed cornbread. I use a Martha White mix for the cornbread. All you have to do is stir milk into it and pop it in the oven.

Barbecue-Ranch Cornbread Salad in a serving bowl
Barbecue-Ranch Cornbread Salad

On top of the cornbread are layer after layer of yumminess. First there’s chopped romaine lettuce followed by black beans, red bell pepper, cucumber, corn, tomatoes, and red onion.

Barbecue-Ranch Cornbread Salad

All of those vegetables are topped off with shredded cheddar cheese, an easy homemade ranch dressing with BBQ sauce mixed in, plus crumbled bacon and french-fried onions on top.

There is so much to love about this salad!

Barbecue-Ranch Cornbread Salad

Typically a cornbread salad has a plain ranch dressing but the BBQ sauce adds a little sweetness and smokiness. I love it!

Barbecue-Ranch Cornbread Salad

This is one heck of a filling salad. You could even add a layer of chopped chicken and make it a meal by itself.

Barbecue-Ranch Cornbread Salad

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Barbecue-Ranch Cornbread Salad

Barbecue-Ranch Cornbread Salad

A sweet and smoky cornbread salad topped with BBQ Ranch, bacon, and French-Fried onions. Great for potlucks!
PREP: 30 minutes


  • 2 (6-ounce) packages cornbread mix
  • 1/4 cup butter, melted
  • 1 head romaine lettuce, chopped
  • 2 (14-ounce) cans black beans, rinsed and drained,
  • 2 (14-ounce) cans corn, drained
  • 1 cucumber, chopped
  • 1 red bell pepper, chopped
  • 1 package cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups mayonnaise
  • 1/2 cup barbecue sauce
  • 1 packet Ranch seasoning
  • 8 slices bacon, cooked and crumbled
  • 1 cup French Fried Onions


  • Prepare cornbread mix according to package directions. Let cool and cut into cubes.
  • Drizzle the cubes with butter and place on a rimmed baking sheet. Place in 350 degree oven until somewhat crispy. Let cool.
  • Layer cornbread on bottom of a large glass bowl.
  • Top with a layer of romaine lettuce, followed by a layer of black beans, corn, cucumber, red bell pepper, tomatoes, and red onion.
  • Sprinkle cheddar cheese on top.
  • In a small bowl, stir together mayonnaise, bbq sauce, and ranch seasoning. Pour on top of salad.
  • Refrigerate until ready to serve.
  • Sprinkle bacon and french-fried onions on top.


Calories: 471kcal
Author: Christin Mahrlig
Course: Salad
Cuisine: Southern

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Cornbread Salad in a alrge glass serving bowl.

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13 thoughts on “Barbecue-Ranch Cornbread Salad”

  1. Leslie Sabbath

    This looks delicious. How many people does it serve. Planning a shower for 30 people. Thanks.

  2. Hi, just wondering what you are calling ranch seasoning; the kind you make salad dressing/dip with?

  3. Can’t wait to try this one, and it will go perfectly with the grilled chicken on the menu for our family cookout next weekend! It looks delicious!! One question though…what is the 1/4c of melted butter used for? I’m guessing that it is drizzled over the cubes of cornbread before browning them in the oven, but wanted to make sure.

    1. Christin
      Christin Mahrlig

      Oh wow! I totally left out a step. Yes, drizzle the cubes with butter and place in 350 degree oven until somewhat crispy. Thanks for catching that!

  4. Gayle @ Pumpkin 'N Spice

    Mmm this sounds so good, Christin! Bbq salads are my favorite, but when you throw in cornbread, it becomes the ultimate dish. Love this!

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