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.
Click here to get a Free Trial Issue of Cooking with Paula Deen magazine.
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
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.
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
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