STREAMING NOW: Feast with Friends

Husband's Favorite Cornbread Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Southern tradition, Great side for picnics, barbecues, church dinners. Great summer side dish. No bacon or mayo!! Everytime I bring this I always get request for the recipe.”
READY IN:
15mins
SERVES:
10-12
YIELD:
1 large bowl
UNITS:
US

Ingredients Nutrition

  • 2 (8 ounce) boxes Jiffy cornbread mix (prepared &cooled)
  • 2 -3 stalks celery, chopped
  • 1 bunch green onion, chopped
  • 12 medium sweet red pepper, chopped
  • 12 green pepper, chopped (optional)
  • 12 -15 cherry tomatoes, cut in half or 12 -15 grape tomatoes
  • 2 tablespoons fresh parsley, chopped
  • salt & pepper
  • 1 (16 ounce) bottle Kraft creamy cucumber ranch salad dressing

Directions

  1. Crumble cooled Cornbread in a large bowl.
  2. Clean & Chop all of the Vegetables & the parsley.
  3. Mix all the ingredients and pour the whole bottle of dressing, add salt & pepper to taste. This salad should be made the night before so all of the flavors set inches.
  4. This recipe is very versatile, sometimes I forget the recipe because I have just added what I have on hand, ie red onions instead of green onions etc.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: