SOUTHERN CORNBREAD SALAD

Southern Cornbread Salad image

This cornbread salad in a beautiful glass bowl or trifle dish makes a beautiful presentation. I saw this on Paula Deen's food network show 3 or 4 yrs. ago.I have prepared this dish for our Sunday night Dinner, & family gatherings. If you are southern I know you will like it.

Provided by Bernice Mosteller

Time 40m

Number Of Ingredients 18

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Ingredients

1 batch cornbread, cut into 1 - inch cubes, recipe follows
1 can(s) 14.5 ounce caned red kidney beans, rinsed, and drained
1 can(s) 15 ounce niblet corn, drained
1 medium vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 c grated sharp cheddar cheese (i used shredded)
1--8 -ounc bottle ranch dressing ( i used hidden valley)
chopped fresh parsley leaves, for garnish
CORNBREAD:
1/2 c vegetable oil, plus 1/4 cup for greasing pan
1 c self-rising cornmeal
3/4 c self -rising flour
1 c cream-style corn
2 eggs
1 c sour cream
1 c grated sharp cheddar, optional
1/2 tsp cayenne pepper, optional

Steps:

1. Preheat oven to 375 degrees F.
2. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan in the oven.
3. Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes.
4. DIRECTIONS FOR THE SALAD:
5. In the bottom of a glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of the 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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