Southern Cornbread Salad, Photo by JENNIFER CHRISTMAN CIA


  • 1 package of cornbread mix (plus ingredients to prepare)
  • 1 (15.5-ounce) can red kidney beans, rinsed and drained
  • 1 (15.25-ounce) can corn, drained
  • 1 medium Vidalia onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 large tomatoes, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup or more ranch dressing, bottled or homemade


  • Prepare cornbread according to directions. Allow to cool, and cut into 1-inch cubes.
  • Place cornbread cubes on bottom of a large glass bowl.
  • Layer on kidney beans, corn, onion, green bell pepper, tomatoes, and top with cheddar cheese. Spread ranch dressing evenly over cheese.
  • Cover, and refrigerate for at least 2 hours.
  • When ready to serve, mix everything together, and enjoy!
Note: This is a spin-off of Paula Deen’s recipe that I get asked for and make all the time. It’s more of a summer dish, but I make it year-round.
Category: Veggie Vibes
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