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Cornbread Salad


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Rate this recipe 4.4/5 (33 Votes)
Cornbread Salad 1 Picture


  • 4 plum tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup chopped fresh cilantro
  • Kosher salt
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 scallions, minced
  • Juice of 1/2 lime
  • 1/4 teaspoon chili powder
  • 2 cups crumbled cornbread
  • 2 15-ounce cans black-eyed peas, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup shredded cheddar or Mexican-blend cheese


Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.

Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Photograph by Con Poulos


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