4.7 from 9 votes
Southern Cornbread Salad
A wonderful layered salad using southern cornbread, veggies and ranch dressing, what could be better?
Prep Time
20 mins
assembly
10 mins
Total Time
30 mins
Servings:
10
people
Calories:
604 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the Southern Cornbread Salad
- 1 cornbread cut into 1 inch cubes once cooled
- 1 14. 5 ounce red kidney beans drained and rinsed, can
- 1 15 ounce corn niblets drained, can
- 1 onion Vidalia, chopped small
- ½ green bell pepper chopped
- ½ yellow bell pepper chopped
- 2 tomatoes 3 Roma's if in winter time - chopped, small
- 2 Cups cheddar cheese grated
- parsley or green onion, for garnish
For the Ranch Dressing
- 1 Cup mayonnaise
- 1 Cup milk
- 1 Hidden Valley Ranch Salad Dressing Mix packet
For the Cornbread
- 1 Tablespoon butter or shortening
- 2 Cups self-rising cornmeal mix
- 1 ¼ Cups milk whole
- 1 egg beaten, large
- ¼ Cup vegetable oil
- Pinch black pepper
- Pinch salt
Instructions
Instructions for the Southern Cornbread Salad
- Into the bottom of a glass bowl (Trifle Bowls work great for this), place the cornbread cubes.
- Layer on the kidney beans, corn, onion, bell peppers, tomatoes and cheese. Top with grated cheese and ranch dressing per the instructions below.
- Place plastic wrap over the top and put into the fridge for at least 2 hours. The dressing will become thick during this time.
- Garnish the top with fresh parsley or green onion slices. Serve cold.
Cup of Yum
For the Ranch Dressing
- In a medium size bowl, using a whisk, mix together the mayonnaise, milk and ranch dressing mix. Make sure to whisk out any lumps. It will be thin at first. While it is still thin, CAREFULLY pour the dressing into the bowl. Use a butter knife to make paths and holes down into the salad for the dressing to sink down in.
Instructions for the Cornbread
- 1 Tablespoon of Butter or Shortening
- 2 Cups Self Rising Corn Meal Mix
- 1 ¼ Cups Whole Milk
- 1 Large Egg (beaten)
- ¼ Cup Vegetable Oil
- Pinch of salt and pepper
- Preheat the oven to 400 degrees. Prepare a 9 or 10" cast iron skillet with the butter/shortening by rubbing a thin layer all over the inside of the pan. Place the pan into the oven on a center rack while the oven preheats.
- In a large bowl, mix together the corn meal mix, whole milk, large egg, vegetable oil and salt and pepper. Mix very well removing all lumps.
- Once the oven has come to temp, allow the skillet to remain in the oven for a few more minutes. Gather together the following items at the stove: Cornbread batter, good hot pad/oven mitt, rubber spatula.
- As quickly as possible, open the oven, pull the rack that the pan is sitting on out where you can easily pour the batter into the pan without getting burned (use your oven mitt). Use the rubber spatula to quickly scrape all of the cornbread batter into the skillet. You should hear some sizzling (that is good because that is a crusty bottom on your cornbread developing!).
- Using your oven mitt, push the rack and skillet back into the oven and shut the oven door and don't dare open it again for at least 15 minutes. The cornbread is done when it has risen and is golden across the surface. You will probably notice some C shaped cracks near the edges of the cornbread and that is fine.
- When done, remove from the oven and serve right away.
Notes
- If you want a lovely pattern of ranch dressing running down the sides of your trifle bowl, you’ll need to drizzle some on the sides before you start putting the ingredients in the bowl.
- A trifle bowl makes a lovely presentation for this dish. Trifle bowls are not expensive and you can usually find one at a discount price at someplace like Marshalls, TJ Max or Homegoods. Walmart and Target also usually carry them.
- Make absolutely sure to drain your canned veggies well. The watery stuff in the can will make your cornbread too damp and that is unappetizing.
- You will want to assemble this dish about 2-6 hours before you serve it to allow it to become very chilled and for the dressing to have time to work its way into all of the crevaces.
- When pouring the dressing on, you will need to move some of the ingredients out of the way to allow the dressing to get way on down into the salad.
- Serve this with a very long and large spoon so that people can dig all the way down into the bottom to get all layers of the salad.
- A balance of flavors by having cornbread, beans, crunchy colorful veggies and a dressing.
- Watch for a balance of colors: Pick veggies with all the colors of the rainbow.
- Make sure you add a dressing. If you leave off the dressing (feel free to pick something different than ranch), your salad will be too dry.
- If you want a lovely pattern of ranch dressing running down the sides of your trifle bowl, you’ll need to drizzle some on the sides before you start putting the ingredients in the bowl.
- A trifle bowl makes a lovely presentation for this dish. Trifle bowls are not expensive and you can usually find one at a discount price at someplace like Marshalls, TJ Max or Homegoods. Walmart and Target also usually carry them.
- Make absolutely sure to drain your canned veggies well. The watery stuff in the can will make your cornbread too damp and that is unappetizing.
- You will want to assemble this dish about 2-6 hours before you serve it to allow it to become very chilled and for the dressing to have time to work its way into all of the crevaces.
- When pouring the dressing on, you will need to move some of the ingredients out of the way to allow the dressing to get way on down into the salad.
- Serve this with a very long and large spoon so that people can dig all the way down into the bottom to get all layers of the salad.
- A balance of flavors by having cornbread, beans, crunchy colorful veggies and a dressing.
- Watch for a balance of colors: Pick veggies with all the colors of the rainbow.
- Make sure you add a dressing. If you leave off the dressing (feel free to pick something different than ranch), your salad will be too dry.
Nutrition Information
Calories
604kcal
(30%)
Carbohydrates
56g
(19%)
Protein
18g
(36%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Cholesterol
61mg
(20%)
Sodium
817mg
(34%)
Potassium
579mg
(12%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
755IU
(15%)
Vitamin C
21.4mg
(24%)
Calcium
360mg
(36%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 10 people
Amount Per Serving
Calories 604
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 18g | 36% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 61mg | 20% |
| Sodium | 817mg | 34% |
| Potassium | 579mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 21.4mg | 24% |
| Calcium | 360mg | 36% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.