Cornbread Salad Recipe
When it comes to crowd-pleasing dishes, few recipes rival the charm of a cornbread salad recipe. This southern cornbread salad is a vibrant mix of textures and flavors that perfectly combines sweet, savory, and tangy elements.
Equipment
- Mixing Bowls (various sizes)
- Whisk
- Baking dish (for cornbread)
- Skillet (for cooking bacon, if not pre-cooked)
- Cutting board
- Knife (for chopping vegetables)
- Measuring cups and spoons
- Large spoon or spatula (for mixing)
- Trifle dish or large glass bowl (for layering the salad)
Ingredients
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar optional, for a touch of sweetness
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted
For the Salad:
- 6 cups crumbled cornbread use the recipe above or store-bought
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 cup cherry tomatoes halved
- 1 cup corn kernels fresh, canned, or frozen and thawed
- 1/2 cup diced red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, eggs, and melted butter. Stir until just combined.
- Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool completely, then crumble it into small pieces.
Cook the Bacon (if needed):
- In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble into pieces.
- Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, garlic powder, salt, and pepper. Adjust seasoning to taste.
Layer the Salad:
- In a large glass bowl or trifle dish, layer half of the crumbled cornbread, followed by half of the vegetables (cherry tomatoes, corn, red onion, green bell pepper, red bell pepper), half of the cheese, and half of the bacon.
- Spread half of the dressing evenly over the layers. Repeat the layers with the remaining ingredients, finishing with the dressing on top.
Chill and Serve:
- Cover the salad with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld. Serve cold and enjoy!
Notes
Nutritional Value (Per Serving)
- Calories: ~320 kcal
- Protein: ~8 g
- Carbohydrates: ~29 g
- Sugars: ~6 g
- Fiber: ~2 g
- Fat: ~20 g
- Saturated Fat: ~8 g
- Cholesterol: ~60 mg
- Sodium: ~500 mg