Dean’s Layered Cornbread Salad

Discover the timeless charm of Dean's Layered Cornbread Salad, a must-try Southern classic. This vibrant dish brings together layers of cornbread, beans, tomatoes, green peppers, and more—each ingredient adding its own touch of Southern tradition.

Dean Ingle, a former manager at The Old Mill General Store, shared this beloved recipe, which has been passed down through generations. It's so delicious that we proudly featured it in our Old Mill Little Cornbread Cookbook. For the best results, make it with our Down South Cornbread recipe—it’s even better when you use our stone-ground 1830 Grind Unbolted White Cornmeal from The Old Mill.

Perfect for big gatherings or a cozy family meal, this salad is not just a treat for the taste buds but a feast for the eyes. The artful layering of flavors and textures showcases the essence of Southern cuisine, making every bite a celebration.

Gather your ingredients, follow the easy steps, and savor the classic flavors of the South with Dean's Layered Cornbread Salad. You won't be disappointed!

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Dean’s Layered Cornbread Salad

Ingredients

Salad

• One 10-inch pan of baked cornbread (see recipe for Down South Cornbread)
• 2 cans (15 to 16 ounces each) pinto beans
• 3 large tomatoes, chopped
• ½ cup chopped green pepper
• ½ cup chopped green onion
• 2 cups shredded cheddar cheese
• 1 can (15.25 ounces) corn
• 1 package (12 ounces) bacon, cooked crisp

Dressing

• 1 package (1 ounce) ranch dressing mix
• 1 cup sour cream
• 1 cup mayonnaise

Instructions

1. Crumble the cornbread into ½-inch pieces and set aside. Drain the pinto beans and set aside. Stir together the tomatoes, green pepper, and green onion in a medium bowl and set aside. Also set aside the cheese, drain the corn, and crumble the bacon.
2. Stir the dressing ingredients in a small bowl until smooth, and set aside.
3. To assemble, layer the ingredients as follows: Half of the crumbled cornbread, half of the pinto beans, half of the tomato mixture, half of the cheese, half of the corn, and half of the crumbled bacon. Repeat the layers. Pour the dressing over the top. Cover with plastic wrap and chill 2 hours before serving. Serves 16 to 20.