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
Watch how to make this recipe

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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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, jalapeños 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
Very tasty, made this for my girlfriend's birthday brunch and everyone really raved about it, everyone also had second and third helpings, there was only a pinch left in the bowl, took to work the next day, shared with one of my co workers told me I have to make it for him for their next family gathering, said a little will just make you mad, looking forward to making this for the girls again,will add fiesta steak or chicken next time or little of both, thanks Paula, very delightful item not reviewed by moderator and published
Very Good!! Can't wait to make it again for next family get together. item not reviewed by moderator and published
i think this recipe is delicious!! i have to be honest i used store bought corn bread b.c i wanted to try out this recipe and didnt have time to bake corn bread. the only thing i did differently was keep out tomatoes b.c my boyfriend doesnt like them, and b.c i didnt want to lose a layer of flavor i added black beans. i did salt and pepper the layers as well. this would be awesome for a party!! i just made it for us to try. hope you all give this a try. thanks Paula!! item not reviewed by moderator and published
If anyone makes this wonderful dish and dose'nt like it, well then the problem lies with the cook and not the recipe. I also made my cornbread with my way, omited sugar added bacon greese with the butter and always in cast iron skillet. I also used 1/2 green bell pepper and 1/2 red. The next time I make it I am going to try just plain ranch dressing instead of buttermilk ranch. I am not a big fan of buttermilk ranch but for those that are I am sure you will love it. item not reviewed by moderator and published
I loved the recipe...but made a couple of changes...I made the corn bread then I bought a bag of green giant corn in butter sauce poured it over the corn bread that way the butter sauce could absorb into the cornbread...I also put a layer of real bacon bits and after I put the buttermilk dressing I put some sliced tomatoes and sprinkled some cheese and bacon bits and chives across the top...it was divine...but it was even better the next day. Everyone loved it!!! I also made my cornbread the way I like it THX Paula your the best! item not reviewed by moderator and published
Yuck! Bleh! This was boring! The flavors of the ingredients didn't blend together at all. The cornbread was dry and tasteless! If not for the ranch dressing, it wouldn't have had any flavor at all... I served this dish for 4th of July; everyone had a couple of bites and left the rest on their plates -- ended up throwing the rest away because nobody would eat any more of it. I've reviewed the recipe again to see what I did wrong, but couldn't find the error(s). This is the worst Paula Deen recipe I've ever made -- certainly won't make it again. Sorry, Paula, but this recipe is just plain horrible. item not reviewed by moderator and published
This stuff is amazing! I prefer green onions, so I used those, and next time I think I'm gonna try black-eyed peas! I'm pretty excited about it... But the recipe is great just the way it is. : item not reviewed by moderator and published
Thought this recipe looked rel. tame and boring, but had a menu that I wanted to incorporate cornbread into so decided to make it. It was unbelievable. It wound up being the best thing on the menu and what everybody asked about. I made mine the night before, which I think really helps. I also wound up with extra cornbread after I filled up the bottom of the bowl, so I crumbled the leftovers and did thin layers of the crumbled stuff inbetween the other layers. I also used a small bamboo skewer to poke a few holes all the way down to the bottom of the bowl after I poured the ranch on top to make sure it could run down some. Will def. make agin. item not reviewed by moderator and published
This salad was surprisingly good. I wanted to try it because it was something totally different from salads I would normally make. With the odd combination of layers in here, I was intrigued, but didn't have my hopes up too high. I absolutely loved it. I only made a 1/2 recipe, just in case it was a flop and my daughter and I were fighting over the leftovers! It looks elegant in the bowl and is so unique, it'll be great for my next potluck. item not reviewed by moderator and published
This was a huge hit. Everyone kept going back for more and more till the bowl was scraped clean. Next time I'm going southwest with chipotle cornbread and jalapeno ranch. item not reviewed by moderator and published
If I could give this recipe 10 stars, I would. I consider myself a layered salad connoisseur and this one is the greatest! Quick and easy enough to make for regular dinner and tasty enough to make for company. item not reviewed by moderator and published
I made this last year for a New Years get together and also for Memorial Day! It is absolutely delightful!! I've had several requests for this receiped. I made mexican cornbread with jalapenos, cheese and cream corn and it was wonderful! item not reviewed by moderator and published
For years I've prepared a different recipe for cornbread salad. Now that I've made Paula's Southern Cornbread Salad, it's my recipe of choice. Take the time to make her cornbread recipe at the bottom of the recipe. Well worth it---tasty and stays moist. I left out the optional cheese in the cornbread since there is so much in the salad and it was still wonderful. Red pepper gives the great little kick---not too much. You can substitute a different type of onion but the sweet Vidalia is perfect. Be sure and use a really deep, glass bowl. Layers are so pretty showing through the glass. Need lots of depth to have plenty of room for all layers. Plus, you want a little gap between top of salad and top of bowl so you can cover it without messing up dressing on top. Note: this salad needs to be made ahead as directed so flavors have time to blend all together. Great make ahead dish. I just finished off a bowl of this salad that I made three days ago and it's better than it was the first day! item not reviewed by moderator and published
I served this last night to a group of discerning women with sophisticated palates. Would they like it? Would it be too casual, too folksy? They LOVED it! Thanks to previous reviewers, I made it the previous evening which let the flavors meld and the dressing - all 16 ounces - soak through. Everyone asked for the recipe. Heartfelt thanks to the many helpful reviews and to Paula. item not reviewed by moderator and published
My family loved this salad! I served it with balsamic dressing instead of the dressing in the recipe and it was FABULOUS! item not reviewed by moderator and published
I made it for a 4th of July celebration. It was a huge hit with everyone! item not reviewed by moderator and published
Absolutely LOVED this salad!!! Made it for a Memorial Day Cookout. Everyone thought it looked beautiful and tasted delicious. Only change I made was used 1 pint of halved cherry tomatoes and used Buttermilk dressing. The Cornbread was EXCELLENT. I was brave and used the Cayenne Pepper, which was optional. I didn't put cheese in the cornbread (also, was optional) because of adding cheese later to the recipe. PAULA DEEN, you are one of the VERY best out there. Thanks for this recipe. PS. It was even better the next day as other reviewers noted. This also can be made a day in advance...Thanks again!!!! item not reviewed by moderator and published
I made this for my family's mother's day meal, and everyone raved about it! It was delicious and easy to make. It looks wonderful served in a clear trifle dish, too! I am going to make this again for tonight's dinner. Thanks, Paula!! item not reviewed by moderator and published
..is what this dish should be called. The salad was a big hit yesterday; I left some aside and brought it home in my trifle dish...went to gym; when I returned home, my husband had the trifle dish "EMPTIED" and sitting on his LAP...I almost killed him! lol Instead I just whipped another batch! ..thank you for this heavenly dish Paula! ~Raving Fan~ item not reviewed by moderator and published
Made this for a family gathering and it was the hit!!! Everyone loved it. Thanks Paula. item not reviewed by moderator and published
My wife and I took this to a church picnic and everyone raved about it. They asked for the recipe and told them this was so easy to make. Now all our friends love to make and eat this. Thank you Paula for such a wonderful dish! item not reviewed by moderator and published
This is so easy to make. I use a regular cornbread mix and add Paula's ingredients as well as variations of my own - black beans, chopped olives, cilantro, etc. It will keep for a couple of days - if not eaten first! Mary, Florida item not reviewed by moderator and published
I just love this salad. It's different and taste great. Wonderful for large parties or family meals. Just loved it!!!!! item not reviewed by moderator and published
Thanks for this easy recipe. Even my picky child loves it!! item not reviewed by moderator and published
This yummy salad has a beautiful presentation, and it was a BIG hit at my family get-together a few weeks ago! I poured some of the dressing directly on the cornbread layer to guarantee extra moisture. Worked perfectly! If there are any leftovers, it gets even better the second time around when all the ingredients and flavors have mixed together! Thanks, Paula! item not reviewed by moderator and published
I took this to a church social for our seniors and everyone loved it and asked for the recipe. I substituted black eyed peas for the red beans. It is even more delicious the next day. Thanks Paula item not reviewed by moderator and published
made it for 4h of july was a big hit item not reviewed by moderator and published
Everyone "oohed and awed" over the appearance, but when they asked what was in it kinda turned up their noses. However the brave tried it and it was soon sold out! item not reviewed by moderator and published
This salad not only looks beautiful in the trifle bowl, it tastes delicious! This is a salad that can really be thrown together very quickly and looks great on a buffet table. Tastes great the next day. The only change I made was to use Bacon Buttermilk Ranch dressing. Karen item not reviewed by moderator and published
EACH MONTH WE HAVE POTLUCK AT OUR CHURCH. PAULA'S THREE MEAT PASTA WAS SUCH A HIT THAT I MADE THE SOUTHERN CORNBREAD SALAD AND IT ALSO WAS A HIT. WE ARE CELEBRATING HOMECOMING TOMORROW AT OUR CHURCH AND I AM TAKING BOTH OF THE DISHES. CAN'T WAIT FOR EVERYONE TO TRY THEM. item not reviewed by moderator and published
Ok - so it took a little longer than that. . .BUT. . . not much longer! I brought this to a going away luncheon and it was the ONLY thing people had seconds of. . . and the only container on the table that was emptied! I made the recipe as is, based on what I saw on tv. I did use one 16oz bottle of buttermilk dressing. I made it the night before and by the next day the dressing seeped down the inside walls of the trifle bowl - YUMMMMMMMMO!!!!! This is a definite hit! Everyone at the luncheon asked for the recipe - SEVERAL times! Thanks for an WONDERFUL idea Paula!!!! (p.s. I also made Paula's Southern Poundcake - another winner!!!!!!!) item not reviewed by moderator and published
I made this salad and it was delicious! I served it in a trifle dish and it looked great! My wife especially loved it! She took leftovers for her lunch a couple of times during the week. This one is a keeper! item not reviewed by moderator and published
Wonderful salad. I used the entire 16 oz bottle of ranch dressing. I bought the ranch dressing with bacon and it was an extra touch to the salad. It was a big hit at our block party. I recommended it to anyone, as it is easy to do and full of flavor. item not reviewed by moderator and published
I substituted blackeyed peas & black beans for the Kidney beans. This salad tasted better than what I thought it would. Paula I love you. Thank you for these wonderfully delicious recipes. item not reviewed by moderator and published
I have been making this salad for many years. It is wonderful for those pot luck lunches at the office. Taste wonderful left overnight in the fridge and easy to transport. My old recipe came from some county extension publication and is a little different. I add a 4oz can of chopped green chilies, 1/8 tsp ground cumin, 1/8 tsp dried oregano and a pinch of sage into the cornbread batter. 2 cans (15oz) pinto beans drained, 2 cans whole kernal corn, drained, 3 tomatoes chopped , 1 cup chopped green pepper, 1 cup chopped green onions, 10 strips bacon cooked and crumbled, 2 cups shredded cheddar cheese, 16oz Ranch Dressing or 1 cup mayo and 1 cup sour cream mixed with 1 envelope ranch salad dressing mix. Crumble half the corn bread into a 13X9 dish. Layer with half the beans, dressing mix, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate 2 hrs or overnight. 12 servings item not reviewed by moderator and published
The recipe the way it was prepared on TV, ranks 5 stars. II put 4 stars because I had to alter this from the porinted recipe to what I saw on TV. On the show Paula used the entire 16 oz bottle of ranch dressing, The printed recipe only calls for 8 ounces. I used the the entire 16 oz bottle and I'm glad I did, because the lower portions would have been much too dry. Instead of homemade cornbread, I substituted a mildly sweet cornbread mix, added the creamstyle corn and also added 1/3 cup of diced fresh jalapenos. The presentation was awesome and tthe mixture of the many flavors just have a cabaret in your mouth. Yummy, Yum Yum! Definitely a keeper recipe. item not reviewed by moderator and published
Great salad. item not reviewed by moderator and published
Gross. You should just stop posting on the Intertubes. item not reviewed by moderator and published

This recipe is featured in:

Cookout Sides & Salads