Southern Cornbread Salad Recipe

  • 1 batch cornbread, cut into 1 inch cubes
  • 1 can pinto or kidney beans, rinsed and drained (14.5 ounce can)
  • 1 can niblet corn, drained (15 ounce can)
  • 1 Vidalia onion, finely chopped (medium)
  • 1 green bell pepper, finely chopped (large)
  • 3 tomatoes, chopped (large)
  • 2 cups grated sharp cheddar
  • 1 cup Ranch dressing
  • Cornbread
  • 1/4 cup oil or 1/2 stick butter 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
Cornbread - 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 coated with 1/4 C oil or 1/2 stick of butter melted in skillet. Place skillet in 375° preheated oven and bake until golden brown, approximately 30 minutes.

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.

Similar Recipes
Cornbread Salad
(.4 oz) envelope of dry ranch style salad dressing
black beans
cheddar cheese
cornbread mix
frozen corn kernels
Bean and Corn Salad
balsamic vinegar
black beans
fresh cilantro
fresh corn kernels
kosher salt
Green Bean Salad with Feta
balsamic vinegar
dried cranberries
fennel seed
feta cheese
fresh green beans

Southern Cornbread Salad Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved,