southern cornbread salad

★★★★★ 1 Review
candychristmas avatar
By Bernice Mosteller
from Casar, NC

This cornbread salad in a beautiful glass bowl or trifle dish makes a beautiful presentation. I saw this on Paula Deen's food network show 3 or 4 yrs. ago.I have prepared this dish for our Sunday night Dinner, & family gatherings. If you are southern I know you will like it.

★★★★★ 1 Review
serves 6 & more
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For southern cornbread salad

  • 1
    batch cornbread, cut into 1 - inch cubes, recipe follows
  • 1 can
    14.5 ounce caned red kidney beans, rinsed, and drained
  • 1 can
    15 ounce niblet corn, drained
  • 1 md
    vidalia onion, finely chopped
  • 1 lg
    green bell pepper, finely chopped
  • 3 lg
    tomatoes, chopped
  • 2 c
    grated sharp cheddar cheese (i used shredded)
  • 1--8 -ounc bottle
    ranch dressing ( i used hidden valley)
  • chopped fresh parsley leaves, for garnish
  • CORNBREAD:
  • 1/2 c
    vegetable oil, plus 1/4 cup for greasing pan
  • 1 c
    self-rising cornmeal
  • 3/4 c
    self -rising flour
  • 1 c
    cream-style corn
  • 2
    eggs
  • 1 c
    sour cream
  • 1 c
    grated sharp cheddar, optional
  • 1/2 tsp
    cayenne pepper, optional
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How To Make southern cornbread salad

  • 1
    Preheat oven to 375 degrees F.
  • 2
    Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan in the oven.
  • 3
    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.
  • 4
    DIRECTIONS FOR THE SALAD:
  • 5
    In the bottom of a glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of the cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
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