This is a great place to find simple, delicious recipes that you will use over and over, till you know them by heart.

Thursday, December 8, 2011

Cornbread Salad

1 package Jiffy cornbread mix

1 cup cream style corn

½ cup sour cream

½ cup grated sharp cheddar cheese

½ teaspoon cayenne pepper

1 can kidney beans, rinsed and drained

1 can corn, drained

1 sweet onion, finely chopped

3 large tomatoes, chopped

1 green pepper, finely chopped

2 cups shredded cheddar cheese

1 pint sour cream

1 package ranch dressing mix

Chopped parsley leaves for garnish

Preheat oven to 375F. Combine cornbread mix, cream corn, ½ cup sour cream, sharp cheddar, and cayenne pepper. Bake in an ungreased 8x8 pan for 30 minutes or golden brown. Cool cornbread then cut into 1 inch cubes. Put cubed cornbread into a large glass bowl. Layer beans, corn, onion, pepper, tomatoes, and cheese. Mix sour cream and ranch dressing mix. Spread dressing evenly over cheese. Refrigerate at least 2 hours. Garnish with parsley before serving.


  1. Yum, this looks delicious! Do you know how many people it serves?

    1. As a side dish, I would guess it to serve about 20-25. As delicious as it is, I still usually have leftovers :)

  2. Always a hit at church pot-luck! Thanks for the recipe.

    1. Awe thanks Dorthy! I'm still not sure how my blog got on Pinterest, but I'm always surprised when people find it. I'm glad you like the salad!