4 Videos | Photo: Southern Cornbread Salad Recipe
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
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:
- 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
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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By margiesparks
Georgia
on May 21, 2013
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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!
By cooknTx
on May 18, 2013
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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.
By deebee_1313_5425161
Hobbs, NM
on December 24, 2012
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This is a favorite for my exercise class potlucks. SOmeone always "gets" to make it!
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