Virginia Beach Style Cornbread Salad with Bacon and Cheddar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A regional twist on cornbread salad featuring golden cornbread cubes tossed with crisp bacon, sharp cheddar, fresh veggies, and a tangy buttermilk dressing. This american southern-inspired salads ready in about 20 minutes pairs cornbread, cut into 1-inch cubes, bacon slices, cooked and crumbled, shredded sharp cheddar cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 American Southern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 4 cups 1-inch cubed cornbread, 6 slices cooked and crumbled bacon, 1 cup shredded sharp cheddar cheese, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, and 1/2 cup sliced green onions.
  2. Step 2: In a separate small bowl, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  3. Step 3: Pour the dressing over the cornbread mixture and gently toss to fully combine without breaking up the cornbread too much.
  4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld and cornbread to soak up the dressing.
  5. Step 5: Serve chilled or at room temperature as a vibrant side dish reflecting Virginia Beach regional flavors.

Frequently asked questions

How long does Virginia Beach Style Cornbread Salad with Bacon and Cheddar take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Virginia Beach Style Cornbread Salad with Bacon and Cheddar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded sharp cheddar cheese from drying out.

Can I substitute ingredients in Virginia Beach Style Cornbread Salad with Bacon and Cheddar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Virginia Beach Style Cornbread Salad with Bacon and Cheddar for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Virginia Beach Style Cornbread Salad with Bacon and Cheddar?

American Southern salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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