Cornbread Salad
Discover a new way to enjoy a Southern classic with this kidney-friendly Cornbread Salad. Perfectly tailored for those managing Chronic Kidney Disease (CKD), this recipe brings together the comforting flavors of cornbread, fresh vegetables, and a tangy dressing, all while keeping sodium and potassium levels in check. Whether you're looking for a satisfying side dish or a light main course, this Cornbread Salad offers a delicious and nutritious option that won't compromise your dietary needs. Enjoy the familiar taste of home while supporting your kidney health!

People love this Cornbread Salad recipe because it combines the hearty, comforting taste of homemade cornbread with the fresh crunch of garden vegetables, creating a satisfying dish that's both nostalgic and refreshing. The tangy dressing ties it all together, adding a burst of flavor that makes each bite irresistible.
You may also find that you enjoy this Zucchini Pasta Salad or this Stone Fruit Salad!
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Ingredients
- Low sodium cornbread serves as the flavorful base, adding a touch of Southern comfort to the dish.
- Low sodium pinto beans bring in a creamy texture and plant-based protein, complementing the cornbread.
- Frozen corn adds a natural sweetness and a bit of crunch, enhancing the salad's texture.
- Low sodium bacon provides a smoky, savory element that elevates the overall flavor profile.
- Sharp cheddar cheese offers a rich, tangy taste that pairs perfectly with the other ingredients.
- Jalapeño pepper adds a mild heat and a hint of spice, giving the salad a little kick.
- Green peppers contribute a fresh, crisp bite that contrasts nicely with the cornbread.
- Celery adds a refreshing crunch, balancing out the richer ingredients in the salad.
- Onion imparts a subtle sharpness, rounding out the flavors with a touch of savory depth.
- Lime juice brings a bright, citrusy tang that cuts through the richness and ties the ingredients together.
- Olive oil mayonnaise provides a creamy texture while keeping the salad light and kidney-friendly.
- Reduced fat sour cream adds a smooth, tangy element that blends seamlessly with the mayonnaise.
- Ranch dressing seasoning infuses the salad with a classic, herby flavor, making each bite deliciously satisfying.
See recipe card for quantities.
Instructions
Creating this Cornbread Salad is as easy as it is delicious. Follow these simple steps to combine fresh, kidney-friendly ingredients into a flavorful dish that's sure to become a new favorite. Whether you're preparing it for a family meal or a special occasion, this salad comes together quickly and effortlessly, bringing a touch of Southern comfort to your table. Let's get started!
1. Make cornbread ahead of time. Let it cool and cut into 1 inch pieces and place in a large bowl.
2. Add the pinto beans, corn, bacon, cheddar, jalapeno pepper, green pepper, celery and onion to the bowl with cornbread.
3. Mix everything together gently.
4. Pour the dressing over the salad ingredients and gently mix until fully combined.
5. Cover and refrigerate for at least 2 hours until ready to serve.
4. In a smaller bowl, mix together the mayo, sour cream, lime juice and ranch seasoning. Whisk together until combined.
Hint: To add an extra layer of flavor and texture, lightly toast the cornbread pieces in the oven before mixing them with the salad ingredients. This will give the cornbread a delightful crunch that complements the creamy dressing.
Substitutions
If you need to make adjustments to this recipe, there are several easy substitutions that maintain the dish's delicious flavor while accommodating your dietary needs.
- Greek yogurt can be used instead of sour cream for a lower-fat, protein-packed option.
- Mild bell peppers can substitute for jalapeño peppers if you prefer a milder, less spicy salad.
These substitutions allow you to customize the recipe to your taste while keeping it kidney-friendly and just as satisfying.
Variations
If you're looking to put your own spin on this Cornbread Salad, there are several variations you can try to make it uniquely yours.
- Southwestern Style - Add diced avocado and a sprinkle of cumin for a Southwestern twist that enhances the salad's creamy and smoky flavors.
- BBQ Flavor - Mix in a few tablespoons of low-sodium barbecue sauce with the dressing for a sweet and tangy kick that complements the cornbread and bacon.
- Vegetarian Version - Omit the bacon and add more veggies, such as chopped tomatoes and cucumbers, for a fresh, plant-based take on this classic dish.
Feel free to experiment with these variations to suit your personal taste or dietary preferences, making this Cornbread Salad your own.
Storage
Fridge Storage - Cover the Cornbread Salad tightly with plastic wrap or store it in an airtight container, and refrigerate for up to 2-3 days. For the best texture, consider keeping the dressing separate and adding it just before serving.
Freezer Storage - To freeze, store the cornbread and vegetables in separate airtight containers for up to 1 month. The dressing should be prepared fresh, so add it after thawing the salad ingredients. Thaw the cornbread and vegetables in the fridge overnight before assembling the salad.
Top Tip
For the best flavor and texture, prepare the cornbread a day ahead and let it cool completely before cutting it into pieces. This allows the cornbread to firm up, making it less likely to crumble when mixed with the other ingredients.
Other Kidney Friendly Side Dishes
Looking for other recipes like this? Try these:
More Kidney Friendly Salads
These are my favorite dishes to serve with recipe for cornbread salad:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintCornbread Salad
Discover a delicious Cornbread Salad for those with CKD! Low-sodium and packed with flavor, it's a perfect, kidney-friendly meal. Easy to make and enjoy!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Salads
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
- 3 cups (½ pan) of low sodium cornbread
- 15 ounce can low sodium pinto beans, drained and rinsed
- 1 cup frozen corn, warmed to room temperature
- 3 slices low sodium bacon, cooked and crumbled
- ½ cup sharp cheddar shredded
- ¼ cup (about 1 diced) jalepeno pepper
- ½ cup diced green peppers
- ¼ cup diced celery
- ½ cup diced onion
- 6 tbsp lime juice
- 1 cup olive oil mayonaise
- 1 cup sour cream, reduced fat
- 2 TBSP Ranch dressing seasoning
Instructions
- Make cornbread ahead of time. Let it cool and cut into 1 inch pieces and place in a large bowl.
- Add the pinto beans, corn, bacon, cheddar, jalapeno pepper, green pepper, celery and onion to the bowl with cornbread. Mix gently.
- In a smaller bowl, mix together the mayo, sour cream, lime juice and ranch seasoning. Whisk together until combined.
- Pour the dressing over the salad ingredients and gently mix until fully combined.
- Cover and refrigerate for at least 2 hours until ready to serve.
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