Southern Cornbread Salad

Total Time:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 batch cornbread, cut into 1-inch cubes, recipe follows
  • 1 (14.5-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) can niblet corn, drained
  • 1 medium Vidalia onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 large tomatoes, chopped
  • 2 cups grated sharp Cheddar
  • 1 (8-ounce) bottle ranch dressing
  • Chopped fresh parsley leaves, for garnish
  • Cornbread:
  • 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
  • 1 cup self-rising cornmeal
  • 3/4 cup self-rising flour
  • 1 cup cream-style corn
  • 2 eggs
  • 1 cup sour cream
  • 1 cup grated sharp Cheddar, optional
  • 1/2 teaspoon cayenne pepper, optional
Directions

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread:

Preheat oven to 375 degrees F.

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.

Yield: 8 servings


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4.8 47
Thought this sounded so weird, but was in the mood to be adventurous! Was delicious! It is a fun recipe to play with too. I added a chopped jalapeno in with the bellpepper. I made the ranch dressing from the hidden valley packet. (I hate bottled dressings!) I used black beans instead of kidney, and I added some romaine lettuce to the top for extra crispiness. The cornbread was really good too, and I will probably make it again to just eat plain. item not reviewed by moderator and published
I wasn't overly thrilled with my results, but it was nutritious. So as not to waste all the good ingredients, I decided to turn the leftovers into something I would like better. I started by putting a can of cream of chicken soup and a cup of heavy cream into a heavy saucepan. I then dumped all the remainder salad into the pot. I added a few more cans of water just to make it soupy. Then I added some leftover roasted chicken, garlic powder, poultlry seasoning sriracha sauce, and slowly heated my soup to serving temp and simmered and stirred a few times so the cheese wouldn't stick to the bottom of the pan. I can't think of what to name my concoction, but all I know is, there are NO more leftovers! Best thing, I didn't have to serve bread on the side! I feel sorry for the person who said it was yuck and they had to throw their salad away cause they didn't like it. You CAN make a Silk purse from a sow's ear! item not reviewed by moderator and published
I added a few things like bacon, jalapeƱos to the cornbread, and extra cheese. My coworkers loved it, and they ate it up the day I served it and the next. I found the cornbread to not absorb any of the moisture, and the salad didn't seem to flow together. I'll make it again, because I know how popular it was. Maybe I wasn't at the top of my game the day I made it. I'll happily try it again! item not reviewed by moderator and published
This is a great base recipe. I tweaked it for our taste by adding bacon, broccoli, cucumber to the tomatoes and onions and substituted black beans, red bell pepper, Mexican cornbread, and frozen corn. Like other reviewers, I made it the night before and let it set...awesome flavors. item not reviewed by moderator and published
This is a favorite for my exercise class potlucks. SOmeone always "gets" to make it! item not reviewed by moderator and published
Very easy to make and very delicious! I made this for our annual homecoming at Church and the crowd loved it! item not reviewed by moderator and published
This Salad was dangerously delicious! Its sweet and crunchy and the variety of textures may this a pleasure to eat. I added a bag of lettuce above the cornbread cubes and it was fabulous. Only negative is that i could easily have eaten the entire bowl myself! item not reviewed by moderator and published
This recipe was a hit! It is great with a Mexican dinner (enchiladas or tacos. I thought it could be a little bit sweeter so I made extra cornbread and added another layer of the cornbread in the middle. I also made the ranch dressing from the Hidden Valley Ranch packets and purposely made it a little bit runny so it would soak through to the bottom. I've already made it 3 times! item not reviewed by moderator and published
My sister served this a few weeks ago and used southwest chipotle ranch dressing. Delish!!!!!!!!! I will be taking it to a party this week-end. I will be sure to take a few copies of this with me. item not reviewed by moderator and published
Excellent recipe to take to church dinners and family reunions! It is so pretty and colorful that it just demands to be tried! Also very easy to change around for your own taste. If you don't like kidney beans, then try pinto or garbanzo beans. Spring onions instead of Vidalia or perhaps a red onion. I always get rave reviews when I make it! item not reviewed by moderator and published
Gross. You should just stop posting on the Intertubes. item not reviewed by moderator and published

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Cookout Sides & Salads