Perfect for potlucks and summer cook-outs, Southern Kidney Bean Cornbread Salad combines the richness of savory cornbread with bright vegetables and a creamy dressing. Give your leftover cornbread new life with this classic side dish.
This is that kind of weird Southern recipe I just love. It sounds absolutely wild – cornbread SALAD? Say what, now? I understand, but you have to trust me here! It’s crunchy, savory, and creamy, all the best things about a side dish, plus it can be made ahead, served warm or cold…I mean, it’s bending over backward for you here!
Like all my recipes, Southern Kidney Bean Cornbread Salad can be vegetarian or meat-friendly with the addition of bacon. You can also customize your ingredients to fit your family’s favorite tastes!
Ingredients
Just a few common, simple ingredients will come together in a traditional, but sometimes unique to modern tasters, side dish recipe!
- AP Flour: this makes your cornbread fluffy.
- Fine Cornmeal: use the fine ground cornmeal instead of course ground cornmeal.
- Baking Powder: this helps your cornbread rise!
- OR Self-Rising Cornbread Mix: you can substitute 2 cups of self-rising cornbread mix instead of the cornmeal, flour, and baking powder.
- Vegetable Oil: using a neutral oil will allow the corny flavor to come through.
- Buttermilk: I love the tang, but you can use regular whole milk instead.
- Egg: this helps your cornbread come together.
- Kidney Beans: these add some earthy heft to your salad.
- Scallions: bright and happy, they add a little sharpness to the flavors.
- Vidalia Onions: these are definitely delicious raw in this salad, but you can leave them out.
- Corn: fresh corn is great, and frozen is also great!
- Bell Pepper: chopped bell peppers add so much color and crunch!
- Smoked Paprika: a little smokiness goes a long way!
Step by Step Instructions
This recipe is made in basically two big steps: make the cornbread, then make the salad. You can make the cornbread up to 2 days before you make the salad.
- Make the cornbread. Preheat the oven to 425 degrees. Add the oil to the skillet, rubbing it into the sides as well as across the bottom. Put the skillet in the oven while it preheats. Meanwhile, add all the cornbread ingredients in a bowl, whisking to combine. Once the oven is preheated, remove the skillet, add the batter, and bake for about 20 minutes. Once it is cooked, allow it to cool to room temperature.
- Prep your salad ingredients. Wash, dry, and chop your scallions and bell peppers. Mince the onion. Drain, rinse, and drain again your kidney beans. Mix your vegetables all together.
- Prep the dressing. Mix the mayonnaise, paprika, salt, and pepper together in a large bowl.
- Assemble the salad. MIx all your vegetables, cornbread, and dressing together in a large bowl. Serve warm or chilled.
FAQ
Why is my cornbread so crumbly?
Using too much cornmeal or not enough flour will make your cornbread too crumbly. Make sure you follow the measurements for the cornbread. If you want it less crumbly, add an extra 1/4 cup of AP flour.
Why is my cornbread so dry?
You may be measuring your flour incorrectly. Use a spoon to add flour to your measuring cup, heaping it over the rim. Use the handle to swipe off all that extra so the amount is level with the rim. If you scoop flour with a cup out of the bag, you will get too much packed flour, resulting in a potentially too dry cornbread.
How do I get a crispy bottom crust on my cornbread?
My favorite tip is preheating your cast iron skillet with the oil in it while you preheat the oven! Stick your skillet in the oven, then remove it to add the batter before baking. If you are not using a skillet, go with a dark metal pie plate or dish if possible. The darker color helps cook the bottom better.
Tips for Making Kidney Bean Cornbread Salad
As written, this is a vegetarian recipe. However, this would be fantastic with cooked, crumbled bacon mixed in for a meaty, salty punch!
For a spicy version, substitute chopped jalapenos for the bell peppers.
To help your cornbread cool faster, crumble it with a spoon on a baking sheet. Spread out the crumbled cornbread, letting more air circulate around it to cool faster.
You can definitely make this ahead, but it is best to keep each part separate – vegetables, dressing, and cornbread. An hour or so before serving, mix everything together.
You can serve this at room temperature or chilled.
Making Ahead and Storing
Making this recipe ahead is a great idea. The cornbread is actually better if it is a little bit dry, so making it a day ahead and storing in an airtight container in the fridge is great. You can have the other ingredients ready to go, then assemble it when you are ready to eat.
Store the made Kidney Bean Cornbread Salad for up to 5 days in an airtight container in the fridge. I do not recommend freezing this prepared recipe.
Love this Recipe? Try These Others!
Crispy Garlic Skillet Potatoes
Church Rice with Broccoli and Cheese
Rustic Mashed Potatoes with Herbed Mushroom Gravy
Make sure to rate this recipe and drop a comment below! I hope you love it!
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Kidney Bean Cornbread Salad
Equipment
- cast iron skillet
Ingredients
To Make the Cornbread
- 2 cups self-rising cornbread mix To make your own mix, see instructions in the post.
- 1 cup buttermilk
- 1 egg
- 1/4 cup vegetable oil
- 1 tablespoon vegetable oil
To Make the Salad
- 3 cups cubed or crumbled cornbread
- 1/2 cup corn kernels
- 1/2 cup sliced scallions
- 1/2 cup chopped bell pepper
- 1/4 cup minced sweet or Vidalia onion
To Make the Dressing
- 1 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika or Old Bay
Instructions
To Make the Cornbread
- Rub the tablespoon of vegetable oil into the cast iron skillet, making sure to coat the sides as well as the bottom.
- Preheat the oven to 425 degrees. Put the prepped cast iron skillet in the oven while it preheats.
- While the oven and skillet preheat, combine the rest of the cornbread ingredients in a bowl. Mix thoroughly to combine.
- Carefully remove the skillet from the oven once it reaches temperature.
- Pour the batter into the hot skillet, smoothing it out to reach the sides.
- Bake at 425 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
- Carefully remove the cornbread from the skillet and transfer to a baking sheet. Once it is cool enough to handle, cube or crumble the cornbread into large chunks.
To Make the Dressing
- In a large mixing bowl, add all dressing ingredients.
- Whisk to combine, and set aside.
To Assemble the Salad
- Mix all salad ingredients in the dressing, stirring well to combine. Serve room temperature or chilled.
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