Cornbread Salad

READY IN: 1hr 30mins
Recipe by Childrens Minister

This salad has an amazing flavor. My most requested recipe hands down! The Greek Seasoning add a fantastic flavor. This will be a big hit anytime you serve it. Great for church pot luck! Easily doubles (I've had to quadrouple before)

Top Review by charlie 5

Made this yesterday and it was a hit. Everybody liked it which actually surprised me. It makes a lot. Believe I will take it to potluck at church next time. <br/><br/>I only used about 1 1/2 t of the Greek seasoning because I was unfamiliar with it. I will likely try a bit more next time.

Ingredients Nutrition

  • 2 boxes Jiffy cornbread mix
  • Cavenders All Purpose Greek Seasoning
  • 2 envelopes ranch dressing mix
  • 3 cups grape tomatoes, cut in half
  • 1 bunch green onion, sliced
  • 8 strips bacon, cooked and crumbled
  • 2 medium red peppers
  • 1 cup mayonnaise
  • salt and pepper


  1. Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix.
  2. I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more.
  3. Bake according to package directions, cool.
  4. (Can be prepared a day ahead) Crumble Cornbread in a large bowl.
  5. Add bacon, onions, and peppers.
  6. Stir well.
  7. Add mayo 1/4 cup at a time until cornbread begins to bind.
  8. Usually takes 1 cup, may take less.
  9. Taste and season with salt and pepper.
  10. Add tomatoes and stir again.
  11. Taste again adjust for dryness by adding more mayo tablespoons at a time.

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