Pioneer Woman Cornbread Salad

Pioneer Woman Cornbread Salad

In The Pioneer Woman’s Cornbread Salad, chunks of cornbread are surrounded by romaine lettuce, fresh tomatoes, ham, bell pepper, onion, celery, and, of course, shredded cheese. This dish is piled high with layers of pure, old-fashioned goodness.

A substantial amount of shredded Parmesan is also included in the salad. Because it has fresh bacon and a ranch dressing with herbs, cornbread salad is not only gorgeous to look at but also perfect for offering at a dinner party or a neighborhood potluck.

How Did Cornbread Salad Get Its Start?

The origin of this colorful, delectable, and unusual Cornbread Salad is unknown, but a quick online search shows that it can be found in almost every Southern state. Cornbread salad is a favorite among the Amish and is also well-liked in Georgia, Tennessee, Mississippi, Texas, and Kentucky.

Ingredients

Cornbread Salad Dressing

  • Dry ranch dip or dressing blend, 1 ounce
  • Mayonnaise, to taste, 1 cup
  • 1/2 cup buttermilk

For Salad

  • Cut 4 cups of pre-made cornbread into small pieces
  • To make 4 cups of romaine lettuce shreds, you’ll need about two average heads (about 10 ounces)
  • 1 big bell pepper, seeded and chopped 2 cups of chopped ham
  • A single big tomato, chopped and seeded
  • One-half cup of chopped red onion
  • Diced celery, half a cup
  • 4 ounces of smoked Gouda
  • Approximately 4 pieces of bacon, cooked and crumbled
  • Roughly chop 2 onions

Instructions

  1. In a small bowl, combine the buttermilk, mayonnaise, and dry ranch dressing mix. Combine by stirring, then chill until ready to use.
  2. Spread half of the cornbread equally in an eight-inch wide by five-inch tall clear glass trifle dish.
    Insert a third of the romaine leaves.
  3. Half of the ham, half of the bell pepper, half of the tomato, half of the onion, half of the celery, and half of the cheddar should be placed on top of the lettuce.
  4. Over the cheddar, distribute half of the dressing. Start with the cornbread and finish with the
  5. leftover dressing as you repeat the layering process. Then, distribute the dressing so that it fully covers the salad.
  6. Then sprinkle bacon bits and onions on top.
  7. Don’t forget to cover and chill for at least eight hours or even up to 24.

FAQs

What Kind Of Dressing Is Best For Cornbread Salad?

In a salad, cornbread pairs wonderfully with dry ranch sauce. However, feel free to substitute something creamy and thick if you and your loved ones have a strong preference for a specific dressing. Vinaigrettes and other light sauces won’t work with it.

How Should Cornbread Salad Leftovers Be Stored?

Cornbread salad that is left over should be refrigerated and kept in an airtight receptacle. It is preferable to eat cornbread salad the same day that it is prepared. After that, it starts to deteriorate. After a day or two of being left out, it won’t appear as appealing, but it will still be edible.

More Amazing Recipes

Pioneer Woman Cornbread Salad

In The Pioneer Woman's Cornbread Salad, chunks of cornbread are surrounded by romaine lettuce, fresh tomatoes, ham, bell pepper, onion, celery, and, of course, shredded cheese. This dish is piled high with layers of pure, old-fashioned goodness.
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 738kcal

Ingredients

Cornbread Salad Dressing

  • Dry ranch dip or dressing blend, 1 ounce
  • Mayonnaise, to taste, 1 cup
  • 1/2 cup buttermilk

For Salad

  • Cut 4 cups of pre-made cornbread into small pieces
  • To make 4 cups of romaine lettuce shreds, you'll need about two average heads (about 10 ounces)
  • 1 big bell pepper, seeded and chopped 2 cups of chopped ham
  • A single big tomato, chopped and seeded
  • One-half cup of chopped red onion
  • Diced celery, half a cup
  • 4 ounces of smoked Gouda
  • Approximately 4 pieces of bacon, cooked and crumbled
  • Roughly chop 2 onions

Instructions

  • In a small bowl, combine the buttermilk, mayonnaise, and dry ranch dressing mix. Combine by stirring, then chill until ready to use.
  • Spread half of the cornbread equally in an eight-inch wide by five-inch tall clear glass trifle dish.
  • Insert a third of the romaine leaves.
  • Half of the ham, half of the bell pepper, half of the tomato, half of the onion, half of the celery, and half of the cheddar should be placed on top of the lettuce.
  • Over the cheddar, distribute half of the dressing. Start with the cornbread and finish with the leftover dressing as you repeat the layering process. Then, distribute the dressing so that it fully covers the salad.
  • Then sprinkle bacon bits and onions on top.
  • Don't forget to cover and chill for at least eight hours or even up to 24.

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