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Cornbread Salad

Cornbread salad is a fun and light dish combining sweet cornbread with fresh vegetables, perfect for gatherings and potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 package cornbread mix (any brand) Opt for a gluten-free version if needed.
  • 1 cup diced tomatoes
  • 1 cup diced bell peppers (red, yellow, or green)
  • 1 cup sweet corn (canned or frozen) If frozen, ensure it’s thawed.
  • 1/2 cup diced red onion
  • 1 cup ranch dressing Can use a dairy-free version if needed.
  • to taste salt
  • to taste pepper
  • to taste chopped fresh cilantro Optional for garnish.

Method
 

Preparation
  1. Follow the instructions on the cornbread mix package to bake the cornbread. Once done, let it cool completely.
Mixing
  1. In a large bowl, crumble the cooled cornbread. Add the diced tomatoes, bell peppers, sweet corn, and red onion.
  2. Pour in the ranch dressing and mix everything well. Season with salt and pepper to taste.
Chilling
  1. Cover the bowl and place it in the refrigerator for at least 1 hour to let the flavors meld together.
Serving
  1. Stir the salad once more before serving. You can add chopped fresh cilantro on top as a garnish if you like.

Notes

Store any leftover cornbread salad in an airtight container in the refrigerator. Best enjoyed within 2-3 days for optimal freshness. The flavors will continue to develop as it sits, but be mindful of the vegetables’ crunchiness.