Census-Style Southern Cornbread Salad with Smoky Grits
A comforting mix of cornbread, smoky grits, and seasonal vegetables, reflecting the heart of Southern U.S. traditions. This southern-inspired salads (vegetarian) ready in about 45 minutes pairs cubed cornbread, grits, black-eyed peas into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, cubed cornbread
- 1/2 cup grits
- 1/2 cup black-eyed peas
- 1 medium bell pepper
- 2 stalks green onion
- 1/4 cup couscous
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Instructions
- Step 1: In a large bowl, combine 1 cup cubed cornbread, 1/2 cup cooked grits, and 1/2 cup black-eyed peas.
- Step 2: Dice 1 medium bell pepper into 1/4-inch cubes and thinly slice 2 stalks green onions. Add to the bowl.
- Step 3: In a small bowl, whisk 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/2 tsp salt. Pour over the mixture and toss to coat.
- Step 4: Sprinkle 1/4 cup cooked couscous over the top and gently fold in. Let sit for 5 minutes to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Census-Style Southern Cornbread Salad with Smoky Grits take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Census-Style Southern Cornbread Salad with Smoky Grits?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed cornbread from drying out.
Can I substitute ingredients in Census-Style Southern Cornbread Salad with Smoky Grits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Census-Style Southern Cornbread Salad with Smoky Grits for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Census-Style Southern Cornbread Salad with Smoky Grits vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
