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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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm