Pioneer Woman Cornbread Salad Recipe

This Pioneer Woman Cornbread Salad is a layered and savory recipe, which is made with cheesy cornbread and crispy bacon. It’s the perfect potluck salad, ready in about an hour, plus chilling time.

Pioneer Woman Cornbread Salad Ingredients

For the Jalapeño-Cheddar Cornbread:

• 1 (11.5-ounce) package cornbread mix
• 1 cup shredded sharp cheddar cheese
• 1 cup buttermilk
• 2 large eggs
• 1/3 cup unsalted butter, melted
• 1/4 cup chopped pickled jalapenos
• Nonstick cooking spray

For the Chipotle Ranch Dressing:

• 1 1/2 cups sour cream
• 3/4 cup mayonnaise
• 1 (1-ounce) packet ranch dressing mix
• 2 or 3 chipotle peppers in adobo, seeded
• 1 tsp. lime zest
• 1 Tbsp. lime juice
• 1/2 tsp. ground cumin

For the Salad Layers:

• 12 oz. thick-cut bacon
• 2 (15-ounce) cans pinto beans, drained and rinsed
• 3 plum tomatoes, seeded and diced
• 1 orange bell pepper, seeded and diced
• 5 green onions, thinly sliced, plus more to serve
• 1 1/2 cups thawed frozen corn
• 2 cups shredded sharp cheddar cheese

How To Make Pioneer Woman Cornbread Salad

1. Make the cornbread: Preheat the oven to 375˚F. In a large bowl, whisk together the cornbread mix and 1 cup of the cheddar cheese. In a separate bowl, whisk the buttermilk, eggs, melted butter, and jalapeños. Pour the wet ingredients into the dry and whisk until just combined. Pour into a greased 9-inch square pan and bake for 25 to 30 minutes, until golden. Let it cool completely before cutting into 1 ½-inch cubes.
2. Cook the bacon: While the cornbread bakes, cook the bacon in a large skillet or on a foil-lined baking sheet in the oven until golden and crisp. Let it cool completely on a paper towel-lined plate before crumbling.
3. Make the dressing: In a blender, combine the sour cream, mayonnaise, ranch dressing mix, chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Refrigerate for at least 30 minutes to allow it to thicken.
4. Assemble the salad: In a large (3 ½-quart) trifle dish or clear glass bowl, begin layering the ingredients. Start with half of the cubed cornbread, then layer half of the pinto beans, 1 cup of the cheddar cheese, half of the bacon, half of the corn, and half of the tomato/pepper/onion mixture.
5. Finish layering and chill: Pour about two-thirds of the dressing over the first set of layers. Repeat the layers one more time, beginning with the remaining cornbread and ending with the remaining tomato mixture. Top with the last of the dressing.
6. Chill and serve: Cover the salad and chill for at least 2 to 4 hours to allow the flavors to meld. Serve cold, garnished with extra sliced green onions.

Recipe Tips

• How to make this ahead of time? This is the perfect make-ahead salad. You can prepare all the components—the cornbread, bacon, and dressing—a day in advance. Assemble the salad at least a few hours before serving to let the flavors meld.
• How to get the best visual layers? The key to a beautiful cornbread salad is using a clear glass trifle dish or a straight-sided glass bowl. Make sure each layer is distinct and spread evenly to the edges before adding the next.
• Can I customize the dressing? Absolutely. The recipe suggests starting with 2 chipotle peppers and adding a third for more heat. You can adjust the spice level to your preference.
• What if I don’t have a trifle dish? A large, deep glass salad bowl will also work beautifully and will still show off the pretty layers.

What To Serve With Cornbread Salad

This hearty salad is a classic side dish that is a staple at potlucks, barbecues, and Southern gatherings. It pairs perfectly with:

• Grilled chicken or steak
• Hamburgers and hot dogs
• BBQ Ribs or pulled pork
• Fried chicken

How To Store Cornbread Salad

• Refrigerate: Cover the salad tightly with plastic wrap and store it in the refrigerator. Leftovers can be kept for up to two days, but the cornbread will continue to soften, so it is best enjoyed on the day it’s made or the day after.

Cornbread Salad Nutrition Facts

• Serving Size: 1 serving
• Calories: 550 kcal
• Fat: 35g
• Carbohydrates: 40g
• Protein: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Asian Noodle Salad Recipe
• Pioneer Woman Ambrosia Salad Recipe
• Pioneer Woman 7 Layer Salad Recipe