BBQ Ranch Cornbread Salad is a layered salad that’s perfect for potlucks and picnics since it can be prepared ahead of time. It’s visually stunning if assembled in a glass bowl and can serve a hungry crowd. This recipe is a little bit of a southwestern twist on the traditional southern cornbread salad. What Is Cornbread Salad? Cornbread Salad is an old-fashioned southern recipe that is great for potlucks. It typically features crumbled cornbread, beans, tomatoes, and bacon all tossed in a mayonaise-based dressing. This one is a little jazzed up with bbq sauce and it is made as a layered salad instead of mixing everyhting up together. Layered Salad Recipe On the bottom is a layer of cubed cornbread. I use a Martha White mix for the cornbread. All you have to do is stir milk into it and pop it in the oven. You could also use Jiffy Cornbread mix or make a homemade cornbread. On top of the cornbread are layer after layer of yumminess. First there’s chopped romaine lettuce followed by black beans, red bell pepper, cucumber, corn, tomatoes, and red onion. All of those vegetables are topped off with shredded cheddar cheese, an easy homemade ranch dressing with BBQ sauce mixed in, plus crumbled bacon and french-fried onions on top. There is so much to love about this cornbread salad recipe! Typically a cornbread salad has a plain ranch dressing but the BBQ sauce adds a little sweetness and smokiness. I love it! Easy Customizable One of the things I love best about this recipe is it is easily customizable. Don’t like any of the ingredeints? Leave them out or substitute something else. Use pinto beans or kidney beans instead of black beans. Add some finely minced jalapeno to make it spicy. Add a diced avocado. Use shredded iceberg lettuce or mixed greens instead of romaine lettuce. Recipe Tip These cornbread can be made up to 2 days in advance. Storage Levtovers can be stored in an airtight container for up to 2 days. This recipe can be made up to 6 hours in advance. This is one heck of a filling salad. You could even add a layer of chopped chicken and make it a meal by itself. Try These Other Salad Recipes Layered Taco Salad Dorito Taco Salad 7-Layer Salad Strawberry Fields Salad Layered Italian Salad BBQ Salmon Cobb Salad Chopped Cobb Salad Print Barbecue-Ranch Cornbread Salad A sweet and smoky cornbread salad topped with BBQ Ranch, bacon, and French-Fried onions. Great for potlucks! Course SaladCuisine SouthernKeyword layer salad Prep Time 30 minutes minutesCook Time 0 minutes minutes Servings 12 Calories 471kcal Author Christin Mahrlig Ingredients2 (6-ounce) packages cornbread mix1/4 cup butter, melted1 head romaine lettuce, chopped2 (14-ounce) cans black beans, rinsed and drained,2 (14-ounce) cans corn, drained1 cucumber, chopped1 red bell pepper, chopped1 package cherry tomatoes, halved1 small red onion, chopped1 cup shredded cheddar cheese1 1/2 cups mayonnaise1/2 cup barbecue sauce1 packet Ranch seasoning8 slices bacon, cooked and crumbled1 cup French Fried Onions InstructionsPrepare cornbread mix according to package directions. Let cool and cut into cubes.Drizzle the cubes with butter and place on a rimmed baking sheet. Place in 350 degree oven until somewhat crispy. Let cool.Layer cornbread on bottom of a large glass bowl.Top with a layer of romaine lettuce, followed by a layer of black beans, corn, cucumber, red bell pepper, tomatoes, and red onion.Sprinkle cheddar cheese on top.In a small bowl, stir together mayonnaise, bbq sauce, and ranch seasoning. Pour on top of salad.Refrigerate until ready to serve.Sprinkle bacon and french-fried onions on top. NutritionCalories: 471kcalWant to Save This Recipe?Save This Recipe Originally posted May 12, 2016. More Picnic Favorites Chocolate Zucchini Sheet Cake Disclosure: This post contains affiliate links. The post Barbecue-Ranch Cornbread Salad appeared first on Spicy Southern Kitchen.