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Southern Cornbread Salad recipe

A scrumptious southern buttermilk cornbreadlayered salad with pinto beans, cheddar cheese, tomatoes, bellpeppers, green onions, chile peppers, bacon, corn and a ranch-sourcream dressing. This salad is a huge hit at potlucks and buffetsuppers.

Recipe: Southern CornbreadSalad

1 tablespoon vegetable oil
3 cups buttermilk
2 large eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppersSalad:
1 package ranch style dressing mix
8 ounces (1 cup) sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 (4-ounce) can diced green chile peppers
1 1/2 cups bacon pieces*
1 (15-ounce) can corn, drained

  • For Cornbread: Preheat oven to 450°F(230°C). Coat bottom and sides of a 10-inch cast iron skilletwith vegetable oil and heat in oven.
  • In a medium bowl combine buttermilk andeggs, and stir. Add cornmeal, backing soda, baking powder, salt,and jalapeno peppers, while stirring briskly. Pour batter intohot skillet. Bake for 20 minutes, or until lightly browned.
  • For Salad: Combine ranch dressing mix,sour cream and mayonnaise and set aside.
  • Place 1/2 of the crumbled cornbread inthe bottom of a large serving bowl. Top with 1 can of pinto beans.Follow with 1/2 of the cheese, tomatoes, bell peppers, greenonions, chile peppers, bacon, corn, and dressing mixture. Repeatending with the dressing mixture. Cover and chill at least 2hours before serving.

    Makes 10 to 12 servings.

    *Approximately 2 pounds of bacon, cookedand crumbled

    An adapted recipe by Chris Lily.

    southern cornbread salad.

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