Scrumptious Cornbread Salad

/ Fiddle Dee Dee
It’s warming up nicely here in the south, which means a whole new direction in the kitchen.  Gone is the Dutch oven and crock pot filled with stews and roasts and out comes the grill and scrumptious summer salads just filled with delicious fresh vegetables!  As promised earlier in the week, here is my favorite cornbread recipe.  It is served cold, making it the perfect picnic or potluck dish.  This is mine and Bradley’s favorite spring and summer dish as it is so refreshing.  
Audley isn’t a huge fan of it, as he believes cornbread can only be served hot and with butter, but since he is on the road with work, we will indulge without him!
 
What makes this recipe so delicious is all of the fresh ingredients straight from the market or garden.  Don’t cheat yourself out of flavor by using canned veggies if at all possible.  I did have to use canned corn because it’s a long time until true fresh corn in available.  

 

 
Southern Cornbread Salad
1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan buttermilk cornbread, crumbled (see below for my simple as pie recipe)
3 cups pinto beans, cooked & drained
2 lg. tomatoes, chopped
1/2 c. chopped bell pepper
1/2 c. chopped green onions
1 lg. cucumber, chopped
2 1/2 c. shredded cheddar cheese
10 slices bacon, cooked and crumbled
6 ears of sweet corn, cooked & removed from the cob 
OR 
2 (11 oz) cans niblet corn, drained
**Combine salad dressing mix, sour cream, and mayonnaise. Set aside.
**Place half of crumbled cornbread in the bottom of a large serving bowl (I love the look of the salad in a glass bowl!) & Top with half of the beans.
**In a medium bowl, combine tomatoes, pepper, cucumber and onions: layer half of this mixture over beans.

 

**Layer half of cheese, bacon, corn, and your ranch dressing. Repeat layers using remaining ingredients.
**Garnish as desired.
The versatility of this recipe is limitless.   For my layers I used 2/3 of the cornbread, 1/2 the pintos, raw mixed veggies, cheese, bacon, 1/2  the corn, dressing, raw veggies, cheese and garnished with a dollop of the ranch dressing, bacon & green onion.

 

**Cover and chill 2-3 hours before serving.
10-12 servings

** I used low-fat mayo & sour cream, 2% cheddar cheese, reduced sodium bacon and organic veggies. These substitutions make a huge difference in the nutrition content and don’t you know we all need to be a bit more health conscious?!
 
 
If you need a good Southern cornbread recipe, here is a simple buttermilk recipe that I rely on….
 

 

**2 cups Self-Rising Buttermilk Cornmeal Mix (I use Martha White)
 
**1 3/4 cups buttermilk (VERY IMPORTANT INGREDIENT!)
 
**1/4 cup canola oil (I actually use Enova oil as it is healthier)
 
**1 Large egg
 
**1 to 2 tablespoons sugar (only if you are from up North or out in the Midwest)
Instructions:
1. HEAT oven to 425°F. Add a couple Tablespoons of oil to your cast iron skillet. Place skillet in oven to preheat. Leave until the oil is sizzlin’ hot!
 
2. COMBINE cornmeal mix, buttermilk, oil, egg and sugar, if desired. Mix well. Pour into your sizzlin’ hot skillet. It’ll start cooking before you ever put it into the oven!

 

 
3. BAKE 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8-inch skillet.
 
Remove from pan.

 

 
If you are looking for a good Southern dish, especially one great for the hot summer months, this is the one for you!  




Serve it up with a glass of sweet tea & ENJOY!!



 

 

 

I’m linking up with Designs By Gollum for a little Foodie Friday fun!  Stop by and check out all the other fabulous dishes just begging to be prepared!




 

7 thoughts on “Scrumptious Cornbread Salad”

  1. Now THAT is one gorgeous salad and it sure looks yummy. (Thank you for adding that Tbs or two of sugar to your cornbread recipe. ;> )

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  3. Hi Jennifer – this is a great recipe. I've never seen one like this, but I think I'll make it for our next church lunch. Thanks for posting it.

    🙂
    ButterYum

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