Salad: United States – Tennessee – Tennessee Cornbread Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 4 cups (about 320 g) day-old cornbread, crumbled (from one 8x8 or 9-inch pan)
- 6 cups (about 360 g) shredded iceberg lettuce
- 3 medium (about 1 lb / 450 g) ripe tomatoes, seeded and chopped
- 1 large (about 6 oz / 170 g) green bell pepper, seeded and diced
- 1 small (about 4 oz / 115 g) red onion, finely chopped
- 1 cup (about 113 g) shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled, approx. 3 oz (85 g) — optional
- 1/3 cup (100 g) sweet pickle relish — optional
- 2 green onions, thinly sliced (scallions)
- 1/4 cup (60 ml) chopped fresh parsley — optional
- Salt and freshly ground black pepper, to taste

Dressing (mayonnaise-based):
- 1 cup (240 g) mayonnaise
- 1/4 cup (60 g) sour cream or plain Greek yogurt
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) granulated sugar
- 1/4 cup (60 ml) whole milk, as needed to thin
- 1/2 tsp (2.5 g) celery seed — optional
- Salt and pepper to taste

Alternate dressing option (use in place of mayonnaise-based dressing):
- 1 cup (240 g) prepared ranch dressing

Instructions

Short Description:
A classic Tennessee picnic salad built on crumbled cornbread with fresh tomatoes, bell pepper, onion, cheese, and a creamy mayonnaise- or ranch-based dressing. Served chilled, it combines sweet, savory, and tangy flavors with a tender cornbread base.

Regional Notes:
This Tennessee version highlights day-old crumbled cornbread as the base — a distinctive Southern touch that gives the salad body and texture. The dressing is mayonnaise-forward (with a ranch substitute option), reflecting local preferences for rich, creamy salads served at family gatherings and potlucks.

1. If you have not already, bake a sturdy cornbread (use your favorite Southern recipe) and let it cool completely, preferably overnight. Crumble into 4 cups (about 320 g) of coarse crumbs and transfer to a large mixing bowl.
2. Prepare vegetables: shred the iceberg lettuce, chop tomatoes (remove excess seeds and juice), dice the bell pepper, finely chop the red onion, and thinly slice the green onions. Add all prepared vegetables to the bowl with the cornbread.
3. Add the shredded cheddar cheese, crumbled bacon (if using), sweet pickle relish (if using), and chopped parsley to the bowl. Toss gently to combine so the cornbread absorbs some of the vegetables without turning to mush.
4. Make the mayonnaise-based dressing: in a separate bowl whisk together 1 cup (240 g) mayonnaise, 1/4 cup (60 g) sour cream, 2 tbsp (30 ml) apple cider vinegar, 2 tbsp (25 g) sugar, and 1/2 tsp (2.5 g) celery seed if using. Add milk 1–2 tbsp (15–30 ml) at a time to reach a pourable, but still thick, consistency. Season with salt and pepper to taste.
5. If you prefer the ranch option, use 1 cup (240 g) prepared ranch dressing instead of the mayonnaise mixture.
6. Pour the dressing over the cornbread-vegetable mixture and gently fold until evenly coated. Taste and adjust salt, pepper, or a touch more sugar or vinegar if desired.
7. Cover and chill in the refrigerator at least 1 hour (preferably 2–4 hours) to allow the cornbread to soften and flavors to meld. Stir gently before serving; add a splash of milk or extra dressing if it seems too dry.
8. Serve cold or slightly chilled as a salad course or side dish at potlucks and family meals. Store leftovers covered in the refrigerator for up to 2 days.