Brenda Gantt Cornbread Salad Recipe

I didn’t grow up eating cornbread salad, which was a mistake. The first time I tried Brenda Gantt Cornbread Salad Recipe, I thought it seemed too simple to be good.

It only has cornbread, veggies, and dressing, which don’t sound exciting. But once I tasted it, I quickly changed my mind. This dish surprises you. One spoonful leads to a full bowl, and soon I’m scraping the bottom.

The cornbread stays soft yet sturdy, holding all the creamy, savory flavor without turning mushy. The veggies add a nice crunch, and each one matters. If you leave one out, the dish doesn’t taste right.

I’ve seen many people turn their noses up at cornbread salad without trying it. For those people, I recommend giving this comfort food a chance for an authentic taste of the South.

Did Brenda Gantt Actually Share This Cornbread Salad?

Brenda Gantt is known for her cornbread salad recipe. She shares her cooking videos in a casual style, making it feel like you’re in her kitchen. In her video, Brenda prepares cornbread salad for a special dinner.

She shows how to make a smaller batch while keeping all the essential elements. This recipe follows her method, from making soft cornbread to layering the ingredients, ensuring it’s her authentic recipe, not a made-up version.

What Cornbread Salad Is in Southern Cooking

Cornbread salad is a cold dish that people in the South bring to potlucks and holiday dinners. You take crumbled cornbread and layer it with vegetables, beans, corn, bacon, cheese, and ranch dressing.

It sits in the fridge overnight, so everything gets soft and blends. It’s not something you eat on a Tuesday night with chicken. It’s special-occasion food that feeds a crowd. Brenda’s version follows the classic Southern way of making it, which means layers, not a big mixed-up mess.

Some people often mix it up with cornbread dressing, though. That’s a hot, baked side for turkey, stuffed with broth and herbs, usually saved for fall feasts like Thanksgiving.

Brenda Gantt makes both, but they are for different times.

What Makes Brenda Gantt’s Version Different

Brenda doesn’t toss everything in a bowl and stir it. She layers it. She puts half the cornbread on the bottom, then half the vegetables, then half the cheese, then repeats.

This method keeps everything from getting too soggy in one spot. She also doesn’t overcook her cornbread. She wants it soft, not crunchy, because it’s going to soak up dressing overnight.

Most people mess this up because they try to rush it or they use cornbread that’s too hard. Brenda knows you have to be patient and let it sit in the fridge so the flavors can marry up.

Ingredients for Brenda Gantt Cornbread Salad Recipe

For the Cornbread:

1 cup White Lily cornmeal mix: Use white cornmeal, not yellow. You can also use Jiffy corn muffin mix or another white cornmeal mix if White Lily isn’t available.

2 large eggs: These help bind the cornbread and keep it moist.

1 cup buttermilk: This makes the cornbread tender and adds a tangy flavor. You can also use regular milk mixed with a tablespoon of vinegar if you don’t have buttermilk.

¼ cup granulated sugar: Adding sugar sweetens the cornbread slightly, which works well for salad, even though most cornbread does not contain sugar.

For the Salad:

1 can sweet corn, drained: Use regular canned corn, not cream style. Thawed frozen corn also works.

1 can pinto beans, drained: Rinse them well to remove any sliminess. You can use black beans or kidney beans if you prefer.

½ large bell pepper, chopped: You can use any color bell pepper, such as green, red, yellow, or orange.

4 green onions, chopped: Use both white and green parts. You can use regular yellow onions, but they are stronger-flavored.

1½ cups cherry tomatoes, chopped: Brenda used cherry tomatoes because the larger ones looked bad at the store. Regular firm tomatoes work too.

1 cup sharp cheddar cheese, shredded: Shred cheese from a block; pre-shredded cheese often contains powder. Mild cheddar is also fine.

8 slices thick-cut Beef bacon, cooked and crumbled: Cook the bacon until it’s crispy, then crumble it. Turkey bacon can be used instead of beef.

For the Ranch Dressing:

1 packet of ranch dressing mix: Use the dry powder from the packet, not liquid dressing.

1½ cups mayonnaise: Use real mayonnaise, not Miracle Whip. It needs to be thick.

1 to 1½ cups buttermilk: Start with 1 cup and add more if you want a thinner dressing. Regular milk mixed with vinegar can also work.

Tools I Recommend for This Recipe

1. Cast-iron skillet or 9-inch baking pan: Use a cast-iron skillet as Brenda does.
2. Large mixing bowl: Use this for mixing the cornbread batter.
3. Colander: Use it to drain the corn and beans.
4. Large serving bowl or casserole dish: A clear glass dish looks best for serving.
5. Box grater: Use this for shredding cheese.
6. Sharp knife and cutting board: Use these for chopping vegetables.
7. Whisk or fork: Use one of these for mixing the dressing.
8. Plastic wrap: Use this to cover the dish tightly overnight.

How to Brenda Gantt Cornbread Salad

1. Make the Cornbread: Preheat your oven to 400°F and grease a skillet or baking pan. In a bowl, mix 1 cup of cornmeal, 2 eggs, and 1 cup of buttermilk until smooth. Then add ¼ cup of sugar and stir well. Pour this mixture into the greased pan. Bake for 15 to 20 minutes until it turns light brown. Let it cool completely.

2. Cook the Bacon: Cut 8 slices of bacon into small pieces. Cook the bacon in a cold skillet over medium heat until it is crispy, which takes about 10-12 minutes. Drain the cooked bacon on paper towels. You can keep the bacon grease if you want.

3. Drain and Chop: Open and drain the corn and pinto beans into a colander. Rinse the beans to remove the slime. Chop the bell pepper, green onions, and cherry tomatoes into small pieces and place them in separate bowls. Shred 1 cup of sharp cheddar cheese with a box grater.

4. Make the Ranch Dressing: Mix 1 packet of ranch dressing mix with 1.5 cups of mayonnaise and 1 cup of buttermilk. If you want a thinner dressing, add more buttermilk. Once it’s cool, crumble the cornbread into fine crumbs.

5. Layer the Salad: In a large bowl, add half of the crumbled cornbread. Then add half of the corn, beans, vegetables, and cheese. Drizzle with ½ cup of ranch dressing. Repeat this layering with the remaining ingredients.

6. Finishing Touches: Sprinkle crumbled bacon on top and add a few reserved tomatoes and green onions for garnish. Cover the bowl with plastic wrap and refrigerate overnight to let the flavors mix. Enjoy!

5 Common Mistakes to Avoid

1. Using Store-Bought Cornbread: Store-bought cornbread is often too dry or too sweet. Brenda makes her cornbread fresh to control its softness. If you must use store-bought, choose a plain kind that isn’t too crumbly.

2. Not Letting It Sit Long Enough: Some people serve cornbread an hour after making it, which isn’t enough time. Rushing this means you’ll end up with a crunchy bread topped with vegetables.

3. Using Bottled Ranch Dressing: Bottled ranch dressing is usually too thin and watery. It can run through the salad and pool at the bottom. Brenda thickens her dressing with a packet, mayonnaise, and buttermilk so it sticks to the cornbread.

4. Forgetting to Save Some Dressing: If you put all the dressing on the salad at once, it can get too wet. Save some dressing in case you need to add more the next day before serving.

5. Mixing Instead of Layering: Don’t mix the ingredients like you would for a regular salad. The layers are essential for texture and presentation. Mixing everything makes it mushy.

How to Prepare the Salad in Advance

You can make this salad up to 2 days in advance. Chill it in the fridge so the cornbread absorbs all the flavors. Cover it tightly to prevent the onions from making your fridge smell.

It will stay good for 3 days. Stir it before serving, but it tastes best on the second day. If you are feeding a large group for cookout, double the recipe and use a big casserole dish.

This Is Not a Diet Food

Cornbread salad is not a choice for a diet-conscious person. It contains cornbread, which is high in carbohydrates. It also includes bacon, cheese, and mayonnaise, so it is not vegan.

Plus, it’s not low in calories. It’s a Southern potluck dish, and these dishes are meant to taste good, not to help you lose weight. If you want something light, this isn’t the right choice.

However, if you need a dish that people at a party will enjoy and want to have seconds of, this is perfect. Instead of trying to make it healthier by changing ingredients, serve a smaller portion.

A few authors suggest replacing ingredients. If you change too much, you’re just making a different salad.

How to Serve It and Why People Love It

Brenda made this for special dinner, but you can also serve it at family reunions. It works well as a side dish, and it’s filling enough on its own.

Serve it with fried chicken or barbecue ribs. Since it’s cold, it’s perfect for hot weather. Put it on plates so everyone can see the layers. If you made it in a clear bowl, keep it there so people can admire it.

People love it because it’s familiar, filling, and easy to make if you follow the method. The ingredients are essential, but the process is even more crucial. That’s why Brenda Gantt Cornbread Salad Recipe keeps getting searched for, shared, and remade.