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White Lily

Cornbread Salad


20 min


35 min


12 servings


1 tbsp. Crisco® Pure Vegetable Oil or bacon drippings3 cups diced tomatoes
1 1/2 cups White Lily® Enriched Self-Rising White Cornmeal Mix 1/2 cup diced onions
1 tbsp. Crisco® Pure Vegetable Oil 1/2 cup diced green bell pepper
1 large egg lightly beaten1 tbsp. finely chopped jalapeno pepper
1/2 cup milk 1 tbsp. minced fresh cilantro
1 cup salsa 1 cup diced zucchini
1 cup sour cream 2 (15 oz.) cans black beans or pinto beans rinsed drained
1 cup mayonnaise 2 cups shredded Cheddar cheese
1 (1 oz.) packet ranch salad dressing mix


  1. 1.
    HEAT oven to 425°F. Add 1 tablespoon vegetable oil or bacon drippings to 8 or 10-inch cast iron skillet. Place in oven to heat.

  2. 2.
    COMBINE cornmeal mix, 1 tablespoon oil, egg, milk and salsa. Pour into prepared skillet.

  3. 3.
    BAKE 30 to 35 minutes for 8-inch skillet; bake 25 to 30 minutes for 10-inch skillet. Cool completely.

  4. TIP
    Cornbread can be made up to 2 days ahead.

  5. 4.
    COMBINE sour cream, mayonnaise and dry ranch dressing mix. Refrigerate until needed.

  6. 5.
    COMBINE tomatoes, onion, bell pepper, jalapeno pepper, if desired, and cilantro.

  7. 6.
    CRUMBLE 1/2 corn bread into large serving bowl. Layer 1/3 tomato mixture, 1/2 beans, 1/2 zucchini, 1/2 salad dressing and 1/2 cheese. Repeat layers. Garnish top with remaining tomato mixture.

  8. 7.
    COVER and chill at least 2 hours or up to 24 hours before serving.