Broccoli Cornbread Salad Recipe

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Broccoli Cornbread Salad is a delightful mix of fresh broccoli florets, crispy bacon, sweet cranberries, and crunchy nuts or seeds tossed in a creamy dressing with a hint of tanginess. It’s a perfect blend of flavors and textures to satisfy your taste buds.

We usually eat this as a light meal, but it can be a side salad.

A wooden spoon scooping broccoli and cauliflower salad with cranberries and creamy dressing from a serving bowl.

Broccoli Cornbread Salad Recipe

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

  • Broccoli florets, cut into bite-sized pieces
  • bacon bits
  • dried cranberries
  • red onion diced, raw or pickled
  • sunflower seeds or chopped pecans, walnuts, or almonds
  • cider vinegar
  • granulated sugar or coconut sugar, honey, or brown sugar
  • Mayonnaise – I recommend Blue Plate or Duke’s. You can use all mayonnaise and omit the Greek yogurt. However, I think it’s too rich using all mayo. The Greek yogurt or sour cream adds a nice tang and lightens the dressing slightly.
  • Greek yogurt or sour cream
  • Salt, this depends on how salty the bacon is
  • ground black pepper, more or less if needed

Cornbread

A bowl of broccoli and cauliflower salad with cranberries and nuts, mixed with a creamy dressing, and a wooden serving spoon.

Equipment

For the cornbread, you’ll need a small 6- or 8-inch cast iron skillet or muffin tin. For the salad, you’ll need a chef’s knife, cutting board, colander, a couple of large mixing spoons, measuring cups, measuring spoons, a large serving bowl, a large airtight container, and a whisk.

A bowl of broccoli salad with raisins, nuts, and a creamy dressing, served with a wooden spoon.

Broccoli Cornbread Salad Method

To make this salad, prepare the cornbread according to the package instructions. Once baked and cooled, cut it into cubes. (Some people prefer to crumble it into small pieces, so do what you like best.) Then, in a large bowl, combine the broccoli florets, bacon bits, dried cranberries, diced red onion, and sunflower seeds.

In a separate bowl, whisk together the cider vinegar, sugar, mayonnaise, Greek yogurt or sour cream, salt (if desired), and black pepper. Pour the dressing over the salad ingredients and toss until everything is well coated.

A close-up of a bowl of food with a wooden spoon.

Cooking Tips

Now, here are a few cooking tips to make sure your broccoli cornbread salad turns out perfectly:

  1. Make sure the cornbread is completely cooled before cubing it. Warm cornbread will become soggy and lose its texture.
  2. Day-old, slightly dry cornbread is perfect for Cornbread Salad.
  3. Feel free to customize the salad with your favorite nuts or seeds. Sunflower seeds, pecans, walnuts, or almonds all work well in this recipe.
  4. Likewise, try raisins instead of dried cranberries. Fresh blueberries or strawberries add a nice bright element.
  5. You can use raw red onions or pickled red onions. I prefer pickled. Here’s my easy recipe for No Cook Pickled Red Onions.
A bowl of broccoli and cauliflower salad with dried cranberries and a creamy dressing, served on a rustic table.

Broccoli Cornbread Salad FAQ

Q: Can I make this salad ahead of time?
A: Yes, you can prepare and combine the broccoli salad and dressing 2 to 12 hours ahead of time and store them in the refrigerator. Add the cornbread before serving to prevent it from getting too soggy.

Q: Can I use store-bought cornbread instead of Jiffy mix?
A: Absolutely! You can use store-bought or homemade cornbread. The Jiffy mix is convenient and adds a slight sweetness to the salad.

Q: Can I make this salad vegetarian?
A: Yes, simply omit the bacon or replace it with a vegetarian bacon alternative.

Close-up view of a side dish with dried cranberries, sunflower seeds, and a creamy dressing in a white bowl.

Broccoli cornbread salad is a delicious and versatile dish that’s perfect for picnics, potlucks, or as a side dish for any meal. With its vibrant colors and satisfying flavors, it’s sure to become a favorite in your recipe collection. Enjoy!

A bowl full of with dried cranberries and nuts, garnished with fresh herbs.

More recipes you’ll enjoy!

A wooden spoon scooping a colorful broccoli salad with cornbread, cranberries, and a creamy dressing from a white dish.
A wooden spoon scooping broccoli and cauliflower salad with cranberries and creamy dressing from a serving bowl.

Broccoli Cornbread Salad Recipe

Broccoli Cornbread Salad is a delightful mix of fresh broccoli florets, crispy bacon, sweet cranberries, and crunchy nuts or seeds tossed in a creamy dressing with a hint of tanginess. It's a perfect blend of flavors and textures that will satisfy your taste buds.
Author: Paula
5 from 27 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
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Ingredients

  • 8 cups broccoli florets cut into bite-sized pieces
  • ½ cup bacon bits
  • ½ cup dried cranberries
  • cup red onion diced, raw or pickled
  • cup sunflower seeds or chopped pecans, walnuts, or almonds
  • 3 tablespoons cider vinegar
  • 1 and ½ tablespoons granulated sugar or coconut sugar, honey, or brown sugar
  • 1 cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • teaspoon salt if desired
  • ¼ teaspoon ground black pepper more or less if needed

Cornbread

  • 8.5 ounce package Jiffy cornbread mix
  • 1 large egg
  • ½ cup whole milk

Instructions

Cornbread

  • You'll make the cornbread according to the directions on the Jiffy package. Preheat the oven to 400℉. Mix the cornbread mix, egg, and milk. Pour into one 8-inch cast-iron skillet and cook for about 30 minutes.
  • Remove from the oven, invert onto a plate, and allow the cornbread to cool. After it's cooled, cut into cubes.

For the Salad

  • In a medium bowl, whisk together cider vinegar, sugar, mayonnaise, salt, and pepper until smooth.
  • Thoroughly wash the broccoli. Cut broccoli florets into bite-sized pieces.
  • In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, bacon bits, and cornbread cubes.
  • Pour the dressing over and toss until the dressing covers all the ingredients. The cornbread will break up some but that's okay.
  • Cover and refrigerate for at least 2 to 4 hours before serving.

Nutrition

Calories: 312kcal | Carbohydrates: 42g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 752mg | Potassium: 449mg | Fiber: 6g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 82mg | Calcium: 130mg | Iron: 2mg
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