Easy Cornbread Salad loaded with grilled corn, peppers, red onion, tomatoes, and bacon is perfect for any backyard cookout!
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This post has been sponsored by Farmer's Pantry as part of #SummerGrilling, however, all opinions are my own. Be sure to scroll down and enter the giveaway! #ad #CornbreadCrisps
I think today's recipe is going to be a new summertime favorite. We've never had cornbread salad before, but wanted to give it a try. Traditionally, it is made with cornbread that's cut into small pieces. In this shortcut recipe, I'm using delicious Cornbread Crisps from Farmer's Pantry instead. No need to make a pan of cornbread, just grab a couple bags of these and you'll get the same great texture in this extra special cornbread salad.
There are so many great flavors in this salad, from the peppers and onions to the black beans and grilled corn. Using a mixture of Jalapeño and Original cornbread crisps adds that great cornbread taste with a little extra kick. You can get tips on Grilled Corn HERE.
Shopping List
- Farmer's Pantry Cornbread Crisps - I used both Jalapeño and Original
- grilled corn - you can use canned corn if you are in a hurry but you won't get the same great grilled flavor.
- black beans
- red, orange, yellow and green peppers, chopped
- red onion, chopped fine
- plum tomato, chopped
- bacon, cooked and crumbled
- shredded cheddar cheese
- ranch dressing
- chopped parsley, optional
Farmer's Pantry Cornbread Crisps
Farmer's Pantry Cornbread Crisps, the freshly baked goodness of cornbread, delicately sliced, and toasted to crispy perfection. These things are so tasty and totally addictive! They come in four amazing flavors: Original, Honey Butter, Barbecue and Jalapeño. Honey Butter is my most favorite for snacking! Look for them at a store near you, or order them online here.
I love this company, not only because their products are delicious, but because of the way they run their business.
“We at Farmer’s Pantry want to support the future of farms, farmers and agriculture. Our products would not exist without American Farms. Our products support American farms and our commitment to FFA will make a difference in the future of agriculture,” says Josh Chaitovsky, Founder and CEO of Farmer’s Pantry.
Pretty awesome, huh?
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- cutting board and good knife
- mixing bowls
- spoonula
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
How to make cornbread salad:
- First, remove the corn from the cob and let cool completely.
- Gently break up the cornbread crisps into smaller pieces and place into a large mixing bowl.
- Next, add in the peppers, onions, black beans, corn, tomatoes and half of the bacon.
- Then, mix in the ranch dressing and cheese.
- Cover and refrigerate for 1 hour so the flavors have a chance to meld.
- Just before serving, garnish with the remaining bacon (and parsley if desired.
- Taste for seasoning to your preference and add salt and pepper if desired.
Recipe Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making our Cornbread Salad recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- If you like heat, use shredded pepper jack or hot habanero cheese instead of cheddar.
- Avocados are really delicious with ranch so you could add a chopped avocado to the cornbread salad also.
More Delicious Cookout Recipes:
Serve this cornbread salad with our Spicy Grilled Chicken, or try one of these tasty recipes:
Cornbread Salad
This is such a great summertime recipe. If you try this recipe and love it, please give it 5 stars!
Shortcut Cornbread Salad
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Ingredients
- 2 bags Farmer’s Pantry Cornbread Crisps – I used both Jalapeño and Original
- 6 ears grilled corn
- 1 10.5 ounce can black beans
- 1-½ cups red, orange, yellow and green peppers, chopped
- ¼ cup red onion, chopped fine
- 2 plum tomato, chopped
- 6 strips bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 2 cups ranch dressing
- chopped parsley optional
Instructions
- First, remove the corn from the cob and let cool completely.
- Gently break up the cornbread crisps into smaller pieces and place into a large mixing bowl.
- Next, add in the peppers, onions, black beans, corn, tomatoes and half of the bacon.
- Then, mix in the ranch dressing and cheese.
- Cover and refrigerate for 1 hour so the flavors have a chance to meld.
- Just before serving, garnish with the remaining bacon (and parsley if desired.
- Taste for seasoning to your preference and add salt and pepper if desired.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
Nutrition
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from left to right:
Ella says
This looks amazing!!!!
Karen says
What a great shortcut! And the extra crunch from the crisps sounds much better than soft cornbread.
Susan says
I love that there's no baking involved! Who wants to turn on the oven during the summer?! Thanks for the recipe idea 🙂
Ang Paris says
Exactly! I hope you get to try it soon 🙂
Lisa Kerhin says
This salad has something for my everyone in my family....a little crunch, a little zing and veggies!
Lynne says
Pork steaks are my absolute favorite items to grill - but I am also quite fond of corn on the cob done on the grill!
Kerry says
We love to grill brats, dogs, chicken and steak. The classics, but so yummy! I am def going to try this salad. Might be one my kids will actually eat!
Anne Lawton says
This is the perfect summer salad, and the cornbread crips just make it even better!
Ang Paris says
It is SO good! Thanks for stopping by Anne 🙂