Layered Summer Cornbread Salad

When it comes to creating the ultimate picnic table spread, let’s face it, presentation is everything. And if you’re tasked with bringing something to the summer potluck, wouldn’t it be amazing to have “that” dish that everybody talks about?

Our Layered Summer Cornbread Salad is both a surprise for the taste buds and the eyes. This beautifully layered salad is great for feeding large groups and adding just the right combination of color and “pop” to your summer gathering.

Just make sure you serve it in a clear bowl to display your amazing layering skills!

Serves: 6 for an entree; 8-10 for a side

Here’s what you’ll need:

1 3/4 cup Cracker Barrel Corn Muffin Mix
2 cups buttermilk
2 large eggs
6 tablespoons butter or margarine, melted
1 bottle of pre-made ranch dressing of your choice, at least 3 cups
Two 15 ounce cans of black beans, rinsed and drained
3 cups chopped tomatoes
1 cup chopped red bell pepper
3/4 cup thinly sliced green onions, divided
2 cups shredded cheddar cheese
12 slices crisp-cooked bacon, chopped into pieces
2 cups frozen yellow corn kernels, thawed and drained


1. Preheat oven to 400 degrees. Coat a 9 x 13 x 1-inch baking pan with cooking spray.

2. Mix together buttermilk and eggs, add in cornbread mix and stir until blended. Add melted butter stirring just until mixed. Let cornbread batter stand for 15 minutes, then whisk together and pour into prepared baking pan. Bake for 20-30 minutes or until golden brown. Remove from oven. Cut cornbread into 1-inch squares (they do not need to be perfect). If you are in a big hurry, crumble the cornbread into bite-size pieces.

3. While cornbread is cooking, stir together the tomatoes, bell pepper, and 1/2 cup of green onions.

4. In a 3-quart glass bowl (any glass bowl with work), layer half of each: cornbread, black beans, tomato mixture, cheese, bacon, corn, and dressing. As you layer, gently press ingredients down into the bowl, creating somewhat even layers. Repeat layering ending with dressing on top.

Sprinkle the remaining 1/4 cup green onions over the top. Cover with plastic wrap and chill for at least 1 hour before serving.

Have fun at the BBQ!

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