Southern Cornbread Salad

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Southern Cornbread Salad Southern Cornbread Salad


Servings: 6 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

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


 

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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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Leave a Comment

Reader Comments:

54321

Miss Paula, I want to thank you for all you do. Most people who are not from the south just don't get the words in which we use. I am from Harvey Louisiana and my husband is from southern Oklahoma. Its not against the law to exercise our right to freedom of speech. For those who disagree, well, BLESS THEIR HEARTS.

By Anonymous on July 16, 2013

54321

We tried it. It just didn't appeal to us. The butterfinger cake however was a huge success. Love you and your sons.

By Eve on July 12, 2013

54321

I love you.

By Cathy Tirey on April 13, 2013

54321

Thanks for the tips on cornbread. Had this at a cookout this weekend and just made me a dish using the jiffy and also used cherry tomatoes! Love this salad!

By velicia bridgett on July 02, 2012

54321

Remember I cheated and used a cheap cornbread mix Jiffy or Martha White. The latter is better because it is sweet. Enjoy n don;t shit because I sent this to you. I know wonders never cease! Love Lorri

By Kim Carter on April 08, 2012

54321

Hi Rochelle, Yellow onion will work just fine.

By Jonathan Able on October 27, 2011

54321

I made the salad while visiting Seoul Korea.....the Korean and Russian peeps ask for translation of recipe!!!Paula Rocks

By Anonymous on September 12, 2011

54321

grits up north here. Cant get a vidalia onion . What onion could be the best substitute

By rochelle caldwell on September 06, 2011

54321

I love this recipe. I have been doubling and tripling it and taking to parties and picnics since I seen it on one of Paula's shows years ago!!! Everyone wants the recipe!! I love Paula Deen!!!! Lorelie

By Lorelie Kozicki on July 31, 2011

54321

loved it!!!

By Patty Winkleman on July 25, 2011

54321

I make a cornbread salad that has cucumbers and tomatoes in the recipe. My recipe does not have corn or beans it it. YUM YUM

By Bobbie Shirley on July 13, 2011

54321

I made this for the 4th picnic and everyone loved it! I do wanna add that I was short on time and subbed two boxes of Jiffy cornbread mix, used 3/4 of that, in place of homemade. I can only imagine how much yummier it would have been with your cornbread! Thanks Paula!

By Jan on July 05, 2011

54321

Do you have any information on the origins of this dish?

By Jane on March 21, 2011

54321

This is a great recipe. Great for taking to church potlucks.

By Anonymous on October 09, 2010

54321

By Anonymous on September 03, 2010

54321

I use black beans and mexican cheese and I also layer it so that all the cornbread is not on the bottom. Oh, add bacon!

By Anonymous on July 08, 2010

54321

I would assume that it is all tossed together before eating? I'm putting it together for the 4th of July cookout to go with barbequed ribs.

By Anonymous on July 03, 2010

54321

Awesome! When I make it everyone always wants the recipe. I have modified it a bit though. I cut the bell peppers, saute the onions a little, and I add a layer of lettuce.

By Anonymous on July 02, 2010

32121

what size pan for the cornbread please?

By Anonymous on June 16, 2010

54321

Really, Really, Really GOOD!

By Anonymous on June 06, 2010

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