Cornbread Salad


Recipe courtesy of Big Book of Home Cooking

Serves 6 to 8

  • 2 cups cubed cornbread
  • 1 can corn, drained (8-9 oz)
  • 1/2 cup green chopped onions
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped broccoli florets
  • 1/2 cupe tomaotes, chopped
  • 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
  • 1/2 cup cheddar shredded cheese
  • salt and pepper to taste
  • 1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

Yummy Cornbread Salad 

Click image to enlarge.


Combine all ingredients but salt, pepper, and ranch dressing in a large bowl. Cover and refrigerate for at least 4 hours. When ready to serve, add salt and pepper to taste; drizzle ranch dressing over top and toss.

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