Have you ever had Cornbread Salad? It’s hands-down my favorite summer supper. I can assure you there are more recipes for cornbread salad than you can shake a stick at. But I actually don’t use a recipe at all, and that’s the beauty of it. Improvising with the ingredients I have on hand keeps it carefree and spontaneous.
I start off with a small batch of cornbread that’s not sweet. (I’m not a sweet cornbread fan, but sweet works just fine, too.) Once it’s cooled, the cornbread’s cut into bite-size pieces.
Now for the salad assembly, which I do hours in advance: First, I layer half the cornbread pieces in my biggest salad bowl. (I’ll tell you why I use a big bowl later.) Let me stop right here and say that homegrown tomatoes have always been the star of my cornbread salad, which is why I only make it in July, August, and September. I use more tomatoes than any other ingredient. Alright, so I top the cornbread pieces with a really thick layer of chopped tomato sprinkled with salt, then add a shallow layer of any or all of the following: shredded lettuce, whole kernel corn, chopped green or sweet onion, kidney or black beans, chopped cucumber, cooked crumbled bacon, and shredded cheese. Next I spread a nice thick layer of ranch dressing over it all.
Then I repeat the layering process, ending with a layer of ranch dressing.
It’s best to cover and refrigerate this for at least 2 hours. I prefer to toss it before serving so that the juices from the tomato and the creamy dressing coat all the ingredients. The tossing is why I use my biggest salad bowl; otherwise, you’d be looking at a mess.
Cornbread salad is perfect alongside anything coming off the grill—pork tenderloin, flank steak, chicken, or fish.
Bobby Deen did a lightened version of cornbread salad for the magazine. For his Tex-Mex Cornbread Salad, click here.
Until next time, stay cool and eat well.
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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm
I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm
I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am