MENU

Southern Cornbread Salad Recipe

Touch Hearts to Rate
1 vote | 2150 views

First ate this at a family reunion. Great cold salad for pot luck, warm weather side dish, parties, and tailgates.

Prep time:
Cook time:
Servings: 6
Tags:

Ingredients

Cost per serving $1.69 view details
  • 1-inch cubed Cornbread- (recipe included)
  • 1 (14.5 ounce) can Red beans- rinsed and drained
  • 1 (15 ounce) can niblet or shoepeg Corn- drained
  • 1 medium Onion- diced
  • 1 medium Bell pepper- diced
  • 3 large Tomatoes- diced
  • 1 (8 ounce) Ranch dressing bottled
  • 2 c. Cheddar cheese (sharp)- grated
  • 6 Bacon stripes- cooked and crumbled (optional)
  • Golden Cornbread:
  • 1 c. yellow corn meal
  • 1 c. all-purpose flour
  • 1 T. sugar
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. milk
  • 1 egg
  • 1/4 c. butter; melted

Directions

  1. Preheat oven 425 degrees F.
  2. Make cornbread.
  3. Mix all dry ingredients (corn meal, flour, sugar, baking powder and salt) together in a bowl.
  4. Add wet ingredients (milk, eggs and melted butter) to dry mix.
  5. Mix and beat for 1 minute.
  6. Bake cornbread mix in a greased 8 inch baking pan. (@ 425 degrees F for 20-23 minutes until a toothpick inserted in the center comes out clean). Or bake in a greased 8 inch iron skillet.
  7. Dice onion separately.
  8. Dice bell pepper separately.
  9. Dice tomatoes separately.
  10. Rinse and drain kidney beans.
  11. Drain corn.
  12. After cornbread has been cooked, let it cool.
  13. Cut cornbread into 1-inch cubes and layer cubes on the bottom of a casserole dish.
  14. Start layering ingredients.
  15. Layer beans, then corn, next onion, then bell pepper, next tomatoes, and then cheese on top of cornbread.
  16. Spread ranch dressing evenly over cheese.
  17. Cover, and refrigerate for at least 2 hours.
  18. Garnish with crumbled bacon, if desired.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Aug 25 »
Today - Aug 25
Aug 26 - Sep 01
September 2 - 8
September 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 395g
Recipe makes 6 servings
Calories 911  
Calories from Fat 424 47%
Total Fat 48.03g 60%
Saturated Fat 18.93g 76%
Trans Fat 0.14g  
Cholesterol 114mg 38%
Sodium 1771mg 74%
Potassium 1256mg 36%
Total Carbs 88.99g 24%
Dietary Fiber 18.3g 61%
Sugars 10.66g 7%
Protein 32.88g 53%

Languages

Leave a review or comment