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.
What Is Cornbread Salad?
Cornbread Salad is an old-fashioned southern recipe that is great for potlucks. It typically features crumbled cornbread, beans, tomatoes, and bacon all tossed in a mayonaise-based dressing. This one is a little jazzed up with bbq sauce and it is made as a layered salad instead of mixing everyhting up together.
Layered Salad Recipe
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. You could also use Jiffy Cornbread mix or make a homemade cornbread.
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.
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 cornbread salad recipe!
Typically a cornbread salad has a plain ranch dressing but the BBQ sauce adds a little sweetness and smokiness. I love it!
Easy Customizable
One of the things I love best about this recipe is it is easily customizable. Don’t like any of the ingredeints? Leave them out or substitute something else.
- Use pinto beans or kidney beans instead of black beans.
- Add some finely minced jalapeno to make it spicy.
- Add a diced avocado.
- Use shredded iceberg lettuce or mixed greens instead of romaine lettuce.
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Recipe Tip
These cornbread can be made up to 2 days in advance.
Storage
Levtovers can be stored in an airtight container for up to 2 days. This recipe can be made up to 6 hours in advance.
This is one heck of a filling salad. You could even add a layer of chopped chicken and make it a meal by itself.
Try These Other Salad Recipes
- Layered Taco Salad
- Dorito Taco Salad
- 7-Layer Salad
- Strawberry Fields Salad
- Layered Italian Salad
- BBQ Salmon Cobb Salad
- Chopped Cobb Salad
Watch the short video below to see how easy this recipe is to make.
Barbecue-Ranch Cornbread Salad
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted May 12, 2016.
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This looks delicious. How many people does it serve. Planning a shower for 30 people. Thanks.
I would say 10-12 at least, depending on how many other foods are served.
Hi, just wondering what you are calling ranch seasoning; the kind you make salad dressing/dip with?
Yes. I buy the Hidden Valley packets in the salad dressing section.
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.
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!
Please add this step back into your recipe. Thanks.
It looks visually stunning and sounds so yummy with all those layers.
Thank you Maria!
I can see this salad quickly disappearing at a outdoor barbecue .
Mmm this sounds so good, Christin! Bbq salads are my favorite, but when you throw in cornbread, it becomes the ultimate dish. Love this!
I love cornbread salad. Your version looks delicious, Christin! Shared. 🙂
How far in advance can you make this salad