My sister told me about Cornbread Salad. I mean, really, if she hadn’t raved, I never would have made it. I think she MADE me make it and report back, lol! I fell in love with it. Hard. Strange ingredients, but it’s like a miracle. The miracle of Cornbread Salad.
So if you haven’t ever heard of it, you crumble up cornbread and then add just about every delicious, wonderful thing you can to it. Yeah, it’s an indulgence but one that’s sooo worth it.
I’m giving you the recipe how my Sis told me to make it, but there’s so many ways this Cornbread Salad can be riffed on. It can even take a decidedly Southwestern tack with Black Beans or Pinto Beans, and some Taco Seasoning, maybe black olives and green onion and/or salsa. Some people even put iceberg lettuce in this – can you imagine? In a salad, lol?
The one thing my Sister insisted on was that you HAVE to use a packet of dry Ranch seasoning (I like my Home-Made Ranch Dressing Mix in this) rather than a bottle. It’s like the magic ingredient. I think this is best made with a cornbread like my Southern Skillet Cornbread – a little dryer and holds up better than a cake type cornbread.
If you want to make Cornbread Salad “pretty” layer it in a trifle bowl, but in all seriousness, Cornbread Salad is at it’s best when all the ingredients are jumbled up and happy together and it sits for a while. See, I took the pic, then dumped it all in a bowl and mixed it together. Coz that’s how I’m eating it!
The cornbread is going to absorb some of that dressing – well kind of like a Panzanella Salad. Until it’s all mingled up, imho, it’s just not a real Cornbread Salad.
Of course, if time allows, you’ll want to make your cornbread for this salad, and my Southern Skillet Cornbread is easy and hardly takes any time at all. I don’t eat a lot of bacon (although I managed to eat all the bacon I reserved to garnish the top of the bowl, lol) but I look for it on sale, especially around holidays and toss it in the freezer. It’s usually around 1/2 price and hardly takes up any room.
- 1 pan skillet cornbread
- 1/2 diced red onion
- 1 green bell pepper, diced
- 2 tomatoes, diced
- 15 ounce can whole kernel corn, drained (about 1 1/2 cups)
- 1 pound bacon, cooked until crisp and crumbled
- 1 cup cheddar cheese, grated large
- 1 packet Ranch dressing mix
- 2-3 cups mayonnaise
Crumble cooled cornbread into a large bowl. Add in the onion, bell pepper, tomatoes, corn, crumbled bacon and cheddar cheese.
Mix the Ranch with the mayo and add to the cornbread mixture. Toss well, cover and refrigerate for several hours.
To layer: Use about 1/3 of the cornbread on the bottom, then 1/4 of the ranch/mayo mix. Sprinkle on 1/3 of the onion, bell pepper, tomato and corn. Repeat with a second and third layer, then top with the last of the ranch/mayo mix, and finish off with bacon and cheese.
I’ll be bringing this to Fiesta Friday #198, hosted this week by two women of great taste; both well seasoned bloggers: Judi @ cookingwithauntjuju.com and Liz @ Spades, Spatulas and Spoons.This is going to be a fun party with all kinds of Holiday foods!