Cornbread Salad - Better Batter Gluten Free Flour

Cornbread Salad

As I was searching through Pinterest for inspiration, a recipe for cornbread salad suddenly appeared. The idea of cornbread in a salad had never occurred to me. I toyed with the idea for a […]

Cornbread Salad
8 Servings
30 Minutes Prep
120 Minutes Cook

As I was searching through Pinterest for inspiration, a recipe for cornbread salad suddenly appeared. The idea of cornbread in a salad had never occurred to me. I toyed with the idea for a while, and decided it was worth a try. I’m so glad I did! The salad is very tasty and easy to make. Thanks to Paula Deen (or the Butter Lady as my kids call her) and Pinterest for the inspiration! (The original recipe called for self-rising cornmeal and self-rising flour. I researched substitutions to be able to make the recipe gluten-free. The original recipe can be found here http://www.foodnetwork.com/recipes/paula-deen/southern-cornbread-salad-recipe.html.)

Ingredients

For the cornbread:

4 teaspoons baking powder

¾ teaspoon salt

¾ + 3 tablespoons cornmeal

¾ cup (3 ounces) Better Batter Gluten-Free Flour

½ cup vegetable oil (+up to ¼ cup to oil baking pan or skillet)

1 cup cream-style corn

2 eggs

1 cup sour cream

1 cup grated sharp cheddar cheese (optional)

½ teaspoon cayenne pepper (optional)

 

Other salad ingredients:

1 can (14.5 ounces) kidney beans, rinsed and drained

1 can (15 ounces) whole kernel sweet corn

1 medium Vidalia onion, finely chopped

1 large green bell pepper, finely chopped

3 large tomatoes, chopped

1 bottle (8 ounces) ranch dressing

Chopped parsley for garnish (optional)

Directions

For the cornbread:

  1. Preheat oven to 375°F.
  2. Generously oil cast iron skillet or baking pan with up to ¼ cup vegetable oil. Preheat pan in oven.
  3. Mix all cornbread ingredients together in a large bowl.
  4. Pour batter in preheated pan.
  5. Bake about 30 minutes or until golden brown.
  6. Cool completely before cutting into cubes to make salad.

 

For the salad:

  1. In a large glass bowl, layer ingredients in the following order:

Cornbread cubes, kidney beans, corn, onion, bell pepper, tomatoes, cheese

  1. Pour ranch dressing over the top.
  2. Cover and refrigerate for at least 2 hours.
  3. Garnish with parsley if desired.

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Cornbread Salad for Pinterest

 

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