Cornbread salad recipes include Southern cornbread salad and a classic version of the dish. Both recipes combine cornbread with tomatoes and cheese. Make the salad in alternating layers for the classic version or in a single layer for the Southern-style recipe.
Make Southern cornbread salad by placing 1-inch cubes of cornbread in the bottom of a bowl. Put 14.5 ounces of canned red kidney beans on top of the cornbread. Pour 15 ounces of canned corn on the beans, followed by one chopped Vidalia onion. Chop up a large green bell pepper and 3 tomatoes, then set these on top of the onion layer. Top the salad with 8 ounces of ranch dressing and 2 cups of sharp cheddar cheese. Chill it in the refrigerator for at least two hours.
To make the classic version of cornbread salad, put 4 chopped plum tomatoes, 1 chopped green bell pepper and 1/4 cup of cilantro in a bowl with a dash of salt. In a separate bowl, mix together 1 cup of sour cream, 1/4 cup of mayonnaise and 2 minced scallions. Season the cream with juice from half a lime, 1/4 teaspoon of chili powder and 1/2 teaspoon of salt. Put 2 cups of cornbread in the bottom of the serving dish. Top it off with 30 ounces of canned black-eyed peas and 1 cup of corn. Incorporate the tomato mix, sour cream mix and 1 cup of shredded cheddar cheese on top. Refrigerate it overnight.