Brenda Gantt’s Cornbread Salad Recipe

Y’all ever tried cornbread salad? If not, you’re in for something real special today. This recipe comes straight from Brenda Gantt’s Cornbread Salad Recipe. It’s one of those dishes that reminds you of church potlucks, Sunday dinners, and family get-togethers.

Brenda starts with her homemade cornbread, baked to golden perfection in a big ol’ skillet. Then she layers it up with beans, corn, tomatoes, onions, cheese, and ranch dressing until you’ve got a dish that’s colorful, hearty, and downright delicious, like the Brenda Gantt Corn Dip.

What makes this cornbread salad even better? You can make it the night before, let it marinate, and top it off with crispy bacon in the morning. It’s the kind of salad that steals the spotlight at any table!

What Does Brenda Gantt’s Cornbread Salad Taste Like?

Each bite of this cornbread salad is a Southern symphony. You get that warm, crumbly flavor from the cornbread, balanced with creamy ranch and sharp cheddar cheese. The textures just dance together-soft, crunchy, creamy, and crisp.

There’s a burst of sweetness from corn, a bit of tang from tomatoes, and that little zing from the onion and bell pepper. It’s not too spicy, not too salty-just perfectly seasoned and layered to please every palate.

And when Brenda adds that real bacon on top? Oh honey, that smokey, crispy finish seals the deal. It’s comfort food with a fresh, fun twist with Buttermilk Cornbread!

Ingredients Required for Brenda Gantt’s Cornbread Salad Recipe

Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Cornbread Salad

• 1 Brenda Gantt Cornbread
• 2 cans pinto beans (drained)
• 1 can whole kernel corn (drained)
• 1-2 large tomatoes (chopped)
• 2 green onions or 1 small sweet onion (finely chopped)
• ½ to 1 cup chopped green bell pepper (optional)
• 1½ to 2 cups sharp cheddar cheese (grated)
• 1 cup ranch dressing (Brenda uses homemade)
• 6-8 slices bacon (cooked and crumbled, added right before serving)

Kitchen Utensil You’ll Need

1. Mixing bowls
2. Chopping board & knife
3. Large spoon or spatula
4. Large glass or plastic serving bowl (for layering the salad)

Prep Time: 20 minutes
Cook Time (for cornbread): 30-35 minutes
Assembling Time: 15 minutes
Yields: 8-10 servings

Copycat Brenda Gantt’s Cornbread Salad Recipe

Simply follow the steps given below to make your Brenda Gantt’s Cornbread Salad at home

1. Make the Cornbread:
Preheat oven to 400°F (200°C). In a bowl, mix the cornmeal, eggs, and buttermilk until smooth but slightly thick. Pour olive oil into a large skillet, heat it, then pour in the batter. Bake for about 30–35 minutes until golden and cooked through. Let cool completely.

2. Crumble the Cornbread:
Once the cornbread is cool, crumble it finely with your hands like you would for cornbread dressing.

3. Prepare the Vegetables:
Chop onions, bell pepper, and tomatoes into small bite-size pieces. Drain the pinto beans and corn well.

4. Layer the Salad:
In a large clear bowl, layer in this order: Half the crumbled cornbread, Half the bean and corn mixture, Half the chopped tomatoes, Half the onion and bell pepper, Half the cheese, Half the ranch dressing, Repeat the layers again using the remaining ingredients.

5. Chill and Finish:
Cover the salad and refrigerate overnight. In the morning or just before serving, top with crumbled bacon and (optional) a little extra cheese.

Some Tasty Ways To Customize and Serve This Brenda Gantt’s Cornbread Salad

1. With Slow-Cooked Pot Roast
Let me tell you-there’s nothing better than a scoop of this cornbread salad right next to a tender, juicy pot roast. The flavors just melt together. We do this combo every Sunday, and it’s always a crowd favorite.

2. At a Summer Cookout
We’ve brought this salad to many a backyard barbecue, and it’s always the first thing gone. It pairs perfectly with grilled chicken, ribs, or even burgers. Plus, it holds up great in warm weather.

3. As a Holiday Side Dish
We’ve served this for Thanksgiving and Christmas alongside ham and turkey. That cool, creamy salad is the perfect contrast to all those warm, savory holiday dishes. It adds a fresh layer to the holiday plate.

4. Topped with Extra Bacon and a Dash of Hot Sauce
Now this is something we do when we want to kick it up a notch. A few extra crumbles of crispy bacon and a light drizzle of hot sauce-whew, it adds a little sass and spice to every bite.

5. Next to Fried Chicken
Golden fried chicken and Brenda’s cornbread salad? That’s a Southern dream team right there. The crispy chicken with the creamy, crunchy salad is just unbeatable. We’ve had this for Sunday dinner more times than I can count.

6. With Fresh Green Beans and New Potatoes
If you want a garden-fresh meal, pair the salad with some green beans cooked with new potatoes and a touch of butter. It feels light but still so filling. We do this in the spring when fresh veggies are everywhere.

7. At a Church Potluck
This is hands-down one of our go-to dishes for potlucks. You make it the night before, bring it in a big clear bowl, and it’s already layered and pretty. Trust me, you’ll bring home an empty bowl every time.

8. As a Light Supper All on Its Own
Some nights, we just scoop out a big bowl of this and call it supper. It’s got your veggies, your protein, your cornbread-everything in one bite. Add a sweet tea, and dinner’s done.

9. With a Side of Lacy Cornbread
Lacy Cornbread and this salad go hand in hand at our gatherings. The Cornbread balance so nicely with the tang of the dressing and tomatoes in the salad. It’s a combo we’ve served at showers and parties for years.

10. Alongside Smoked Sausage or Kielbasa
We paired this salad with grilled smoked sausage, and it was so good. That rich, smoky flavor of the sausage works beautifully with the sweet corn and creamy ranch layers.

Some Tips on This Brenda Gantt’s Cornbread Salad Recipe

1. Let your cornbread cool first.
Don’t rush it. If it’s too hot, it’ll turn mushy. Let it cool so you can crumble it up just right.

2. Crumble it real fine.
Use your hands and break it up like you’re making stuffing. No big chunks!

3. Drain the beans and corn well.
We don’t want a soggy salad. Let them sit in a colander and drip dry.

4. Use real bacon, not bacon bits.
Trust Brenda-fresh fried bacon tastes way better!

5. Chop everything small.
Little bites of onion, bell pepper, and tomato mix better in each layer.

6. Layer in a big clear bowl.
That way, you can see all the pretty layers stacked up-looks as good as it tastes!

7. Use homemade ranch if you can.
It adds a richer, fresher flavor. But bottled is okay too if you’re in a hurry.

8. Make it the night before.
Letting it sit in the fridge overnight helps all the flavors blend together.

9. Top with bacon just before serving.
That way, it stays crispy and gives the salad a perfect crunch.

10. Don’t worry if you don’t have every single thing.
Use what you’ve got! That’s how Brenda does it. It’ll still turn out tasty.

How to Store Brenda Gantt’s Cornbread Salad Properly

Store the salad covered in the refrigerator for up to 3 days. Don’t freeze it-it’s best enjoyed fresh. Add the bacon just before serving so it stays crisp.

Common Queries on This Brenda Gantt’s Cornbread Salad Recipe

Here, we’ve got you covered with some common questions about the Brenda Gantt’s Cornbread Salad that people often ask.

1. What is in cornbread salad?

Oh, it’s a layered dream! At the heart of it, you’ve got homemade crumbled cornbread. Then you layer it with pinto beans, corn, chopped tomatoes, sweet onion, bell pepper (if you like), sharp cheddar cheese, and creamy ranch dressing. The magic is in those layers-and don’t forget the real bacon crumbled on top just before serving!

2. How do you make Paula Deen cornbread salad?

Paula’s version is pretty close to Brenda Gantt’s, just with a few slight variations. She often includes mayonnaise mixed into the dressing and sometimes adds pickled jalapeños for a little kick. But the heart of it-layered cornbread, beans, veggies, cheese, and dressing-remains the same. We’ve tried both, and honestly? They’re both delicious!

3. How many carbs are in cornbread salad?

It depends on your serving size and the exact ingredients, but on average, a cup of cornbread salad can have around 30–40 grams of carbs. Most of the carbs come from the cornbread, beans, and corn. If you’re watching carbs closely, you can adjust the cornbread or beans a bit, but hey-it’s a treat worth enjoying!

4. Can I use store-bought cornbread?

You can, but if we’re being honest from experience, homemade is best. Brenda’s cornbread is thick, hearty, and not too sweet-perfect for crumbling. Store-bought versions can sometimes be too soft or too sweet, which changes the texture and taste of the salad.

5. Do I have to make it the night before?

We highly recommend it! Letting it chill overnight gives all those layers time to meld together. The ranch soaks into the cornbread just enough, and the flavors blend beautifully. Trust us-it tastes even better the next day.

6. What dressing is best for cornbread salad?

Brenda makes her own ranch dressing from scratch, and it makes all the difference. If you’re in a pinch, a good-quality bottled ranch will work fine. Just make sure it’s creamy and flavorful. We’ve also tried mixing in a little sour cream for extra tang!

7. Can I make cornbread salad without bacon?

Absolutely! While the crispy bacon on top adds that salty crunch we all love, you can skip it for a vegetarian version. We’ve done it both ways, and it’s still mighty tasty. Just be sure to load up on the cheese and fresh veggies for that flavor punch.

8. How long does cornbread salad last in the fridge?

It’s best eaten within 2 to 3 days. After that, the cornbread gets a little too soft, and the veggies can release extra moisture. We like to store it covered in a glass or plastic bowl to keep it fresh.

9. Can I freeze cornbread salad?

We wouldn’t recommend it. The texture just doesn’t hold up after freezing. The cornbread gets soggy, and the veggies turn mushy. It’s one of those dishes that’s best made fresh-or at least a day ahead for chilling.

10. What do you serve with cornbread salad?

Oh, this salad is a star on its own, but it pairs beautifully with roasted meats-like pork loin, beef roast, or grilled chicken. We’ve even had it with just a side of green beans and sweet tea, and that was a meal to remember!

Brenda Gantt’s Cornbread Salad is more than just a recipe-it’s a Southern tradition made with love, flavor, and a whole lot of comfort. Whether you’re feeding a crowd or just want something special for Sunday supper, this dish brings everyone to the table smiling.

Ready to dig in? Go ahead and give this recipe a try-and don’t forget to crumble that cornbread just right! Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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