Cornbread Salad Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Layered cornbread tossed with bell peppers, black eyed peas, and a bright, tangy ranch-inspired dressing twisted with lemon zest and fresh herbs. Bacon sneaks in for crunch and savory punch. Bell peppers soak up vinegar in advance absorbing tang, while cornbread softens but holds texture. Chill melds flavors. Alternate layers of cornbread, veggies, creamy dressing, all topped with scallions. Milk and mayo create silky base in dressing, herbs and lemon brighten and cut richness. Simple, layered, rustic, visually striking. Variations include swapping black eyed peas for chickpeas, bacon for smoked turkey, and adjusting vinegar to taste. Freshness and contrasts drive this salad that dances between creamy and crisp.
Prep:
12 min
Cook:
0 min
Total:
12 min
Servings:
12 servings
#Southern cuisine
#salad
#cornbread
#layered salad
#bacon
#vegetables
#dressing
#make-ahead
#easy prep
Bell peppers soaked with tang in vinegar. Crisp bite softened but not mushy. Black eyed peas swapped for chickpeas for creamier texture and subtle nuttiness. Cornbread layered multiple times with bursts of fresh tomato and corn kernels—no soggy mush here. Bacon adds smoky crunch. Dressing blends ranch seasoning with lemon juice and zest, sharp vinegar, fresh herbs. Silky, rich, bright. Toss peppers first, chill, drain. Layer slowly, patiently. Visual layers in clear bowl make a show. The interplay of textures and notes unfolds with every bite. Rustic but precise. A flavor jamboree, Southern soul with a twist. Tried without bacon once, missed the sizzle kick. Dressing Holds it all together. A salad to test layering skills and patience.
Ingredients
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 medium red onion finely chopped
- 1 cup cooked chickpeas drained and rinsed
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- ½ teaspoon freshly ground black pepper
- 6 cups cubed cornbread, lightly toasted if dense
- 4 tablespoons crumbled cooked bacon
- 1 cup diced ripe tomatoes
- 1 cup fresh or frozen corn kernels, thawed if frozen
- ½ cup dry ranch seasoning mix
- 1½ cups whole milk
- ¾ cup mayonnaise
- 3 tablespoons melted unsalted butter
- 2 tablespoons apple cider vinegar
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon fresh dill chopped
- zest and juice of 1 lemon
- 3 scallions thinly sliced
About the ingredients
Bell peppers want to be crisp but soaked. Don’t over marinate or they’ll turn limp and watery. Swapping black eyed peas for chickpeas brings body and creaminess but keep an eye on moisture. Cornbread must be sturdy—day-old or lightly toasted to hold the dressing without collapsing. Homemade cornbread with a slight crumb works better; store-bought tends to crumble too easily. Bacon swaps well for smoked turkey or even crispy pancetta for different depths. Mayonnaise and whole milk base makes dressing rich but you can substitute Greek yogurt for tang and protein punch, adjusting vinegar accordingly. Fresh herbs lift the dressing—dried won’t hit as bright but use in pinch. Lemon juice zings up the flavor dramatically: don’t skip zest, it’s aromatic power.
Method
Salad Preparation
- Mix diced bell peppers, red onion, chickpeas in large bowl. Toss with apple cider vinegar, salt, sugar, black pepper. Coat well, cover, refrigerate 50-70 minutes until peppers soften but still crisp. Drain liquid off before assembly.
Dressing
- Whisk together ranch seasoning, milk, mayo, melted butter, apple cider vinegar, parsley, dill, lemon zest and juice until creamy and emulsified. Chill up to 20 hours if possible. Whisk vigorously again before using in layers.
Assembly
- In a transparent bowl or trifle dish, spread ½ cup dressing evenly over bottom. Layer 2 cups cornbread cubes over dressing. Sprinkle 2 tablespoons crumbled bacon. Add ½ cup tomatoes, ½ cup corn, and ½ cup bell pepper mixture. Distribute evenly but gently press to compact slightly.
- Pour 1 cup dressing atop layered ingredients. Repeat layering two more times to get three even sections: cornbread, bacon, tomatoes, corn, pepper mix with dressing between each layer.
- Finish with a final drizzle of dressing and scatter sliced scallions on surface.
- Let rest at least 15 minutes before serving to let flavors marry and cornbread soak dressing but remain texturally distinct.
Cooking tips
Start layering only when pepper mixture is chilled and drained; excess liquid pools and ruins texture if skipped. Dressing gets tang and richness mixed well and set before assembling—it thickens slightly when chilled. Assemble on clean, dry cornbread cubes to slow sogginess. Press layers gently, not hard or risk compaction and heaviness. Repeat layers carefully—unevenness spoils the visual. Scallions on top add freshness and color before serving. Give the salad at least 15 minutes post assembly for flavors to fuse; longer resting dulls pepper crunch but softens cornbread invitingly. Can be prepped a few hours ahead but hold off adding scallions until serving for best sparkle. Whisk dressing briskly before each use to remix ingredients separated during chilling.
Chef's notes
- 💡 Peppers soak long enough to soften but keep snap; 50-70 mins in vinegar mix. Too short - no tang; too long - limp and watery. Drain liquid well before building layers. Texture’s key. Use different-colored bell peppers for visual pop; diced finely for easy bites. Toss carefully but not bruised.
- 💡 Dressing needs time; ranch powder + milk + mayo + butter + herbs + lemon zest juice. Whisk until creamy and emulsified, then chill up to 20 hours. Cold thickens dressing just right. Whisk again before layering or it splits. Sub Greek yogurt for mayo, more vinegar; adds tang and protein. Fresh herbs brighten, dried are meh but okay last-minute.
- 💡 Cornbread: stale or lightly toasted to hold dressing without falling apart. Soft crumb or fresh cornbread? No, wait till day-old or toast. Dense, crumbly cornbread ruins layers—too soft absorbs too fast, soggy mess. Homemade beats boxed. Toast on low heat, smell nutty aroma, slight crisp edges. Cool fully before cubing.
- 💡 Layering: start with thin base dressing for ‘glue’. Press layers gently but firmly; not smashed flat or it turns heavy. Repeat thrice: cornbread, bacon, veggies, dressing. Use clear bowl or trifle dish so layers show. Scallions last step for sharp fresh crunch and green brightness. Rest 15+ mins after assembling. Flavors mellow, cornbread drinks dressing but keep bite.
- 💡 If lacking bacon, smoked turkey or pancetta swaps well for crunch and smoke. Chickpeas swap black eyed peas for creamier, less earthy texture. Adjust vinegar by taste. More tang, less sweet but balance sugar helps mellow sharpness. Refrigerate salad covered; add scallions only just before serving for freshness and crunch.
Common questions
How long to soak peppers?
About 50 to 70 minutes. Enough to soften but keep crunch; too long they get limp watery mess. Drain liquid off or layers get soggy. Soak in vinegar, salt, sugar, pepper mix. Toss well first. Watch texture visually.
Can I use other beans instead of chickpeas?
Sure, black eyed peas original but chickpeas creamier. Swap is fine but watch moisture content. Other beans might mush or add different taste. Rinse well, drain very good before mixing in layer.
What if cornbread is too soft?
Toast or use day-old. Soft crumbles too much, absorbs dressing fast, mushy result not worth it. Toast cornbread cubes on low so edges crisp a bit, smell nutty. Let cool before layering. Store-bought can be fragile - homemade preferred.
How to store leftovers?
Cover tight in fridge. Can last 2-3 days. Add scallions fresh on serving day else turn limp. Dressing might separate a bit; whisk to remix. Keep cornbread slightly dry to avoid soak. Bring to temp before serving; flavors bloom cold but texture changes.
