Mohamed Shili Pioneer Woman Cornbread Salad is made with cornbread, sharp cheddar cheese, thick-cut bacon, ranch dressing, and chipotle peppers, along with other fresh ingredients like tomatoes and green onions. This colorful and hearty Pioneer Woman Cornbread Salad recipe creates a flavorful side dish that takes about 3 to 4 hours to prepare and can serve up to 8 people.
Pioneer Woman Cornbread Salad Ingredients
- 1 package (11.5 oz) cornbread mix
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup melted unsalted butter
- 1/4 cup chopped pickled jalapenos
- Nonstick cooking spray
- 12 oz. thick-cut bacon
- 2 cans (15 oz each) pinto beans
- 3 plum tomatoes, diced
- 1 orange bell pepper, diced
- 5 green onions, thinly sliced
- 1 1/2 cups thawed frozen corn
Ranch Dressing Ingredients:
- 1 1/2 cups sour cream
- 3/4 cup mayonnaise
- 1 packet (1 oz) ranch dressing mix
- 2 or 3 chipotle peppers in adobo, seeded
- 1 tsp lime zest
- 1 tbsp lime juice
- 1/2 tsp ground cumin
How To Make Pioneer Woman Cornbread Salad
- Prepare Cornbread: In a large bowl, combine the cornbread mix with 1 cup of shredded cheese. In another bowl, whisk together the buttermilk, eggs, melted butter, and chopped jalapeños. Merge the wet ingredients with the dry ingredients until just combined. Coat a 9-inch square baking pan with nonstick spray and transfer the batter into it.
- Bake Cornbread: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cornbread to cool, then cut it into small cubes.
- Cook Bacon: Lay bacon slices on a foil-lined baking sheet and bake in the oven for 15-20 minutes, until crisp. Remove from oven, let cool, and then crumble.
- Prepare Dressing: Add sour cream, mayonnaise, ranch dressing mix, chipotle peppers, lime zest, lime juice, and cumin to a blender. Process until the mixture is smooth. Refrigerate the dressing for at least 30 minutes to melt the flavors.
- Assemble Salad: Drain and rinse the pinto beans. In a large mixing bowl, toss together the diced tomatoes, diced bell pepper, and sliced green onions. In a trifle dish or large clear bowl, create layers starting with half the cornbread cubes, followed by half the pinto beans, 1 cup of cheese, half the crumbled bacon, half the thawed corn, half the tomato mixture, and drizzle with some of the dressing. Repeat the layers with the remaining ingredients.
- Chill and Serve: Refrigerate the salad for 2 to 4 hours to allow the flavors to combine. Serve chilled, garnished with additional sliced green onions on top.
Recipe Tips
- Choose the Right Cornbread: Opt for a homemade cornbread or a quality mix for the best texture and flavor in your salad.
- Dress to Impress: Chill the dressing for at least 30 minutes before assembling the salad to enhance the melding of flavors.
- Bacon Is Key: Ensure your bacon is crispy enough before adding it to the salad; it adds a crucial crunchy texture.
- Layer Thoughtfully: When layering, start and finish with the cornbread to absorb all the dressing and flavors from the other components.
- Serve Chilled: Let the salad sit in the fridge for a few hours; this waiting period lets the flavors combine beautifully.
What To Serve With Cornbread Salad
Cornbread Salad pairs well with smoked beef brisket, grilled vegetable skewers, spicy grilled shrimp, and a tangy apple slaw. It also can be served alongside a cool cucumber soup, roasted sweet potatoes with cinnamon, a fresh arugula salad with pomegranate seeds, and tangy beetroot dip for a refreshing and varied meal spread.
How To Store Cornbread Salad?
Refrigerate: Cool the Cornbread Salad completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Cornbread Salad. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The salad can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before serving chilled.
How To Reheat Leftover Cornbread Salad
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover salad in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the salad in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the salad to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Cornbread Salad Nutrition Facts
- Calories 738
- Total Fat 48g
- Saturated Fat 14.7g
- Trans Fat 0.5g
- Cholesterol 102mg
- Sodium 1557mg
- Potassium 645mg
- Total Carbohydrate 57g
- Dietary Fiber 8.7g
- Sugars 14.7g
Frequently Asked Questions
Can I Use Store-bought Dressing?
It’s better to use homemade dressing instead of store-bought because the homemade version is thicker and layers better in the salad.
Can I Make It Ahead?
Yes, make the parts the night before and put them together in the morning. If in the fridge for more than 4 hours, layers might blend a bit.
Can I substitute another dressing if I don’t like ranch?
Yes, if ranch dressing isn’t to your liking, consider using a blue cheese dressing or a spicy Caesar dressing. These alternatives will still blend well with the salad’s ingredients while offering a different flavor profile.
Try More Pioneer Woman Salad Recipes:
- Bacon Ranch Pasta Salad
- Pepperoni Potato Salad
- Loaded Baked Potato Salad
- Macaroni Salad
- Wedge Salad
- Chicken Taco Salad
Pioneer Woman Cornbread Salad
Description
Pioneer Woman Cornbread Salad is made with cornbread, sharp cheddar cheese, thick-cut bacon, ranch dressing, and chipotle peppers, along with other fresh ingredients like tomatoes and green onions. This colorful and hearty Pioneer Woman Cornbread Salad recipe creates a flavorful side dish that takes about 3 to 4 hours to prepare and can serve up to 8 people.
Pioneer Woman Cornbread Salad Ingredients
Ranch Dressing Ingredients:
How To Make Pioneer Woman Cornbread Salad
- Prepare Cornbread: In a large bowl, combine the cornbread mix with 1 cup of shredded cheese. In another bowl, whisk together the buttermilk, eggs, melted butter, and chopped jalapeños. Merge the wet ingredients with the dry ingredients until just combined. Coat a 9-inch square baking pan with nonstick spray and transfer the batter into it.
- Bake Cornbread: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cornbread to cool, then cut it into small cubes.
- Cook Bacon: Lay bacon slices on a foil-lined baking sheet and bake in the oven for 15-20 minutes, until crisp. Remove from oven, let cool, and then crumble.
- Prepare Dressing: Add sour cream, mayonnaise, ranch dressing mix, chipotle peppers, lime zest, lime juice, and cumin to a blender. Process until the mixture is smooth. Refrigerate the dressing for at least 30 minutes to melt the flavors.
- Assemble Salad: Drain and rinse the pinto beans. In a large mixing bowl, toss together the diced tomatoes, diced bell pepper, and sliced green onions. In a trifle dish or large clear bowl, create layers starting with half the cornbread cubes, followed by half the pinto beans, 1 cup of cheese, half the crumbled bacon, half the thawed corn, half the tomato mixture, and drizzle with some of the dressing. Repeat the layers with the remaining ingredients.
- Chill and Serve: Refrigerate the salad for 2 to 4 hours to allow the flavors to combine. Serve chilled, garnished with additional sliced green onions on top.
