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  • Southern Cornbread Salad

    1 vote
    Southern Cornbread Salad
    Prep time:
    Cook time:
    Servings: 6
    by Amy Nichols
    2 recipes
    		 >
    First ate this at a family reunion. Great cold salad for pot luck, warm weather side dish, parties, and tailgates.

    Ingredients

    • 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.

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