Lunch: Southern Cornbread Salad

Southern Cornbread Salad. A cornbread and veggie salad with cheese and ranch dressing. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Ingredients

1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14 oz) can red kidney beans, rinsed and drained
1 (15 oz) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups sharp cheddar cheese, grated, plus 1 cup (optional)
1 (8 oz) bottle ranch dressing
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
chopped fresh parsley, for garnish
1/2 teaspoon cayenne pepper, optional

Instructions

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes and 2 cups 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.

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