My Favorite Sunday Supper

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By Elizabeth Taliaferro

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.

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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.

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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.

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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.

Elizabeth

Click here to get a Free Trial Issue of Cooking with Paula Deen magazine.

Heather Martin Jeffcoat recalls an early love of being in the kitchen. It developed from the days of being beside her Grandmother Louise as she cooked for everyone who visited her small-town Alabama home as well as time spent baking with her mother, a Michigan native transplanted to the South after marriage. To this day her mother combines the best of Northern and Southern fare. Heather now spends every spare moment in the kitchen. It’s a way for her to relax and enjoy time with her husband, son, and daughter, who often participate in cooking meals at their home. A love of writing steered Heather into journalism school and then into publishing. After several years working in print and online media, she began freelancing for Cooking With Paula Deen magazine, and she was recently tapped to join the staff full time as the managing editor. She has come to realize that her childhood memories cooking in her grandmother’s and mother’s kitchens, full of love and hospitality, have given her the best education she could have asked for.
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Reader Comments:

54321

I love corn Bread and like salad. Hay y all Feeling good today.

By Donna marie Eichhorn on October 28, 2012

54321

This looks delicious! I have a great jalapeno cornbread that would be nice on this.

By Laura on September 30, 2012

54321

HI Paula,, my name is Judy and I cook alot of Pasta on Sunday's, it's Tradition in my Family. Do you have any Fresh Idea's on any Pasta Dishes I could try to make on a Sunday Dinner night ? Thanks for any Help you or the Boy's an give me// Have a Great Day

By Judy Holmes on September 14, 2012

54321

Great recipes and very delicious. Hope that you could published more recipes that is quite delightful and sweety taste to all.

By McKesson Platinum on September 05, 2012

54321

This LIGHTEN UP Crap with you and your BOYS is not going to fly, Diabetic or not people want REAL southern FOOD TASTE...With our economy people can not afford "ORGANIC" prices, Go back to the GOOD old days, LOVE PEOPLE COOK them TASTY FOOD.That is all I have to say, Tina Marie.P.S. Their show will not air long Paula, take them back to the good old days.

By Tina Marie Petroff on September 04, 2012

54321

My mother is from Hartsville S.C. and she loves the non-sweet cornbread.Growing up she used to put cracklin in her cornbread.My grandmother used to put her cornbread in ice-cold buttermilk.

By Holly Winter on September 04, 2012

54321

LOVE YOUR RECIPES!!!!!

By MAXINE MARTIN on August 21, 2012

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm