Cornbread Salad
Ingredients
- 1 package Jiffy Cornbread mix, mix according to package directions or 1 recipe fresh cornbread
- 3 medium tomatoes diced
- 1 medium purple onion chopped
- 1 stalk green onion chopped
- 1 small bell pepper green or yellow, chopped
- 5 slices of bacon, cooked and crumbled
- 1 can Mexicorn, drained
Step-by-Step Instructions
- Bake cornbread according to package directions (optionally adding about 2 tablespoons of Mexicorn to the batter). Let cool completely, about 15-20 minutes.
- Crumble the cooled cornbread into a large serving dish.
- Add the chopped tomatoes, purple onion, green onion, bell pepper, drained Mexicorn, and crumbled bacon to the dish.
- Toss gently to combine all ingredients. Cover and refrigerate until ready to serve.
- Just before serving, add your favorite dressing (ranch, vinaigrette, or creamy Italian work well) and toss to coat.
Common Problems and Solutions
Q: Why is my cornbread salad soggy?
A: Make sure the cornbread is completely cooled before crumbling and don't add the dressing until just before serving. The cornbread will absorb moisture from the vegetables and dressing, so timing is key.
Q: Can I make this ahead?
A: Yes! Prepare everything except the dressing up to 4 hours ahead. Keep refrigerated and add the dressing right before serving to keep the cornbread from getting too soft.
Tips and Techniques
For extra flavor, use jalapeño cornbread or add a can of drained black beans. This salad is incredibly versatile—layer it in a clear trifle bowl for a pretty presentation at potlucks.
Ingredient Substitutions
- Mexicorn: regular canned corn or frozen corn (thawed)
- bacon: cooked sausage crumbles or ham
- purple onion: white or yellow onion
Equipment Needed
- Large mixing bowl or serving dish
- Baking pan for cornbread (8x8 or 9x9 inch)
Historical Context
Cornbread salad became popular at Southern potlucks and church gatherings in the 1990s as a creative way to use cornbread beyond a simple side dish. It’s especially popular in Louisiana and Texas.
