Cornbread Confetti Salad


This is a perfect dish to make if you have a lot of people to feed, it makes a ton! I always make it for barbecues or any casual get together. It’s a big hit, every time!

Kids even like it, to their surprise!  😉

I like to chop all of the veggies the night before, while the cornbread is baking. Store the veggies in a bowl in the fridge until ready to use. The next day all you have to do is cook the bacon, shred the cheese, drain and rinse the beans, drain the corn. Make the sour cream & ranch mix and throw everything together in a large bowl.

It’s a great side dish, but it also makes a great, hearty dip! It’s particularly delish with tortilla or corn chips scoops!

Cornbread Confetti Salad - A delicious blend of cornbread, beans, veggies, cheese, bacon & ranch. A great side dish/dip for any gathering!

Ingredients & Instructions:

  • 1 Box of Cornbread Mix – Or make your own favorite recipe
    *I use the 15 oz Krusteaz Honey Cornbread Mix
  • Prepare corn bread as directed on the box, but let it bake a few minutes longer than the recipe says, you don’t want it to be too mushy. Cool completely. If I have the time, I’ll bake the cornbread the night before and let it sit out over night, uncovered.
  • I also like to use a 9×13 baking dish to have more surface area
  • Crumble up the cooled cornbread and add to a large bowl

    prepared cornbread

    • You’ll need a LARGE mixing bowl to mix all of your ingredients
    • To the crumbled up cornbread, add:
    • 2 cans of corn, drained (fire roasted is wonderful!)
    • 2 cans of pinto beans, drained & rinsed
    • 1 can of black beans, drained & rinsed
    • 2 medium sized bell peppers, chopped – I like to use sweet peppers, but green peppers are delicious, too. Mix them up!
    • 3 roma tomatoes, seeded & chopped
    • half of a vidalia onion, chopped
    • 1 – 10 ounce block of medium cheddar cheese, shredded
    • 1 pkg of bacon, cooked until super crispy & crumbled
    • 1 pkg dry Ranch seasoning
    • 16 oz Sour Cream
Pull chunks of cornbread out of your baking dish and coarsely crumble/break apart into a large bowl
drained and rinsed beans
Drained and rinsed black & pinto beans
Peppers and roma tomatoes
Use a mix of your favorite peppers – I like sweet bell peppers, but you could use green bell peppers
chopped veggies
Add the beans, corn & chopped veggies to the bowl with the crumbled cornbread
cheese & bacon
Add shredded cheese & crumbled bacon – how can that be bad!? I like to wait and add the bacon at the very end so it stays crunchy.
Cornbread Confetti Salad
Thoroughly mix everything together
In a small bowl mix the ranch mix with sour cream. Add to the salad and mix again, thoroughly!
Cornbread Confetti Salad 2
Doesn’t that look delicious!? My mouth is watering…

Optional mix in items:

      • 8 ounces of chopped fired roasted green chiles or pickled jalapeño

This is best served cold. You’ll want to keep it refrigerated until ready to use. I would suggest using a ceramic or insulated bowl that will help retain the temperature.


15 thoughts on “Cornbread Confetti Salad

  1. Question about the package of ranch dressing – do you mean a package of dry ranch dressing mix, or those individual packets of ranch dressing?

    • Jiffy 8.5 box is what I normally use, but any boxed cornbread mix will work. I have also used the Krusteaz Honey Cornbread Mix which is 15oz box and it works wonderfully. It does yield more cornbread, but it does not make it dry at all – just a little more cornbread which is not a bad thing 🙂

  2. I just made this for a 4th of July pool party and every body loved it and many asked for the recipe! It really surprised me at how much it makes…..It was way easy to put together very very tasty!! I like that the ingredients can all be cut in half to make a smaller dish if desired with out messing up the dish. Lastly I really like that some heat can be added to spice things up a little!!! This will absolutely be a keeper, thank you for sharing!

    • Thank you for your feedback Peyton! I recently made it and added some chopped fire roasted green chiles and we really like it. It’s definitely an easy recipe to adapt & make it your own! ENJOY!

  3. Hello! I just found your recipe and sounds amazing!!! We have a lobster party this wknd and about 40 people are attending. How many people does your recipe feed? Thanks and can’t wait to try this!

    • I have made this recipe (as is) and have brought it to cookouts, parties etc. with around that amount of people and it has always been enough. It really depends on how many items that will be served a long with this. A good spoonful goes a long way on a plate 🙂 Let me know what you all think of it! Enjoy!!!

  4. Can this by made the day before? I am trying to plan a easy, low stress menu for my sons first birthday.
    Thanks, Christina

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