Main Dishes
Cornbread Salad with Dolly Parton Cornbread
Prep
15 minutes
Cook
30 minutes
Yield
4 -6
This easy cornbread salad recipe is inspired by one of Dolly Parton’s favorite recipes.
One of Dolly Parton’s go-to recipes is delicious cornbread. I’ve taken it and turned it into a cornbread salad that is full of healthy veggies but also has that amazing cornbread mixed in. You’ll love this unique and comforting salad for lunch or an easy dinner.
Why you’ll love this cornbread salad recipe:
- Easy: this cornbread salad recipe only takes 45 minutes to make
- Healthy: This recipe is full of healthy veggies that give you all the amazing nutrients
- Versatile: Swap out the veggies, nuts, and any of the other salad ingredients for whatever you have on hand
Ingredient Notes:
Bourbon Pecans: For this cornbread salad recipe, I used Sante Nuts Bourbon Pecans. You can totally use regular, candied pecans here but these are seriously so delicious.
- Prepare and bake the cornbread according to the package directions. Set aside to cool and then cut into cubes for the salad.
- Make the dressing by whisking together greek yogurt, mayonnaise, ranch dressing mix and lemon juice. Set aside.
- Assemble the salad by arranging the ingredients on a large platter (you’ll need 2 cups of cooked cornbread, cubed, for the salad); drizzle with the dressing and serve / toss.
- This salad can be prepared ahead of time, store on the platter in the fridge and store the dressing seperately. Take out of the fridge 15 mins before serving and drizzle with the dressing.
How to make croutons: If you don’t have time or can’t find a cornbread mix, you can make simple croutons like this:
- Preheat the oven to 400F. Prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces to make about 2 cups and add to a large bowl. Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes, until golden + lightly toasted, but still soft.
Dressing Substitute: You can also use your favorite ranch dressing as a substitute too.
Other recipes you’ll love:
- Quick + Easy Watermelon + Mint with Tofu Feta Salad
- Roasted Beet Salad with Feta and Pistachios
- Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
- Greek Lentil Salad
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Dolly Parton Cornbread Salad
Video
Ingredients1x2x3x
- 1 package corn bread mix (you’ll need 2 cups of cooked cornbread, cubed, for the salad)
- 1 cup baby tomatoes, chopped in half
- ½ cup chopped red pepper
- 1 bunch green onions, diced
- 1 398ml/14oz can pinto beans
- 1 cup cubed cheddar cheese
- ½ cup Sante Nuts Bourbon Pecans
- ½ cup shredded carrot
- ⅓ cup fresh chopped dill
Ranch Dressing
- ¼ cup greek yogurt
- ¼ cup mayonnaise
- 1 tbsp ranch salad dressing mix
- ½ tbsp lemon juice
Instructions
- Prepare and bake the cornbread according to the package directions. Set aside to cool and then cut into cubes for the salad.
- Make the dressing by whisking together greek yogurt, mayonnaise, ranch dressing mix and lemon juice. Set aside.
- Assemble the salad by arranging the ingredients on a large platter (you’ll need 2 cups of cooked cornbread, cubed, for the salad); drizzle with the dressing and serve / toss.
- This salad can be prepared ahead of time, store on the platter in the fridge and store the dressing seperately. Take out of the fridge 15 mins before serving and drizzle with the dressing.
Notes
- Preheat the oven to 400F. Prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces to make about 2 cups and add to a large bowl. Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes, until golden + lightly toasted, but still soft.
Nutrition
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Dolly Parton Cornbread Salad
Ingredients
- 1 package corn bread mix (you’ll need 2 cups of cooked cornbread, cubed, for the salad)
- 1 cup baby tomatoes, chopped in half
- ½ cup chopped red pepper
- 1 bunch green onions, diced
- 1 398ml/14oz can pinto beans
- 1 cup cubed cheddar cheese
- ½ cup Sante Nuts Bourbon Pecans
- ½ cup shredded carrot
- ⅓ cup fresh chopped dill
Ranch Dressing
- ¼ cup greek yogurt
- ¼ cup mayonnaise
- 1 tbsp ranch salad dressing mix
- ½ tbsp lemon juice
Instructions
- Prepare and bake the cornbread according to the package directions. Set aside to cool and then cut into cubes for the salad.
- Make the dressing by whisking together greek yogurt, mayonnaise, ranch dressing mix and lemon juice. Set aside.
- Assemble the salad by arranging the ingredients on a large platter (you’ll need 2 cups of cooked cornbread, cubed, for the salad); drizzle with the dressing and serve / toss.
- This salad can be prepared ahead of time, store on the platter in the fridge and store the dressing seperately. Take out of the fridge 15 mins before serving and drizzle with the dressing.
Video
Notes
- Preheat the oven to 400F. Prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces to make about 2 cups and add to a large bowl. Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes, until golden + lightly toasted, but still soft.
Nutrition
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