Cornbread Salad Recipe: A Crowd-Pleasing Southern Delight
This isn't your grandma's cornbread salad (unless your grandma was a culinary genius!). We've taken the classic Southern staple and given it a vibrant, fresh update that's perfect for potlucks, barbecues, or a simple weeknight meal. This recipe is packed with flavor and texture, and it's surprisingly easy to make!
What Makes This Cornbread Salad Recipe Special?
This isn't just any cornbread salad. We've focused on several key elements to elevate it above the ordinary:
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The Cornbread: We use a recipe for slightly sweet and slightly crumbly cornbread, which provides the perfect base for the salad. It’s not too dense, allowing the other flavors to shine.
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The Veggies: A delightful mix of crisp bell peppers, juicy black olives, and refreshing red onion provides a delightful crunch and contrasting flavors.
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The Dressing: A zesty vinaigrette, balancing tangy vinegar and sweetness, perfectly complements the cornbread and vegetables.
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The Customizable Elements: This recipe is highly adaptable! Feel free to add your favorite ingredients, like jalapenos for a kick, or crumbled bacon for extra richness.
Ingredients You'll Need:
For the Cornbread:
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal (fine or medium grind)
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup melted unsalted butter
For the Salad:
- 2 cups crumbled cornbread (from recipe above, or store-bought)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup black olives, sliced
- ½ cup red onion, finely chopped
- 1 (15 ounce) can of corn, drained
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
Making the Cornbread:
- Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until combined. Don't overmix!
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely before crumbling it.
Assembling the Salad:
- In a large bowl, combine the crumbled cornbread, bell peppers, black olives, red onion, and corn.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and olive oil. Season with salt and pepper to taste.
- Pour the dressing over the cornbread mixture and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Tips and Variations:
- Spice it up: Add a diced jalapeño or some chopped chili for a little heat.
- Add some protein: Crumbled bacon, cooked chicken, or black beans would be delicious additions.
- Make it cheesy: Stir in some shredded cheddar cheese or Monterey Jack.
- Adjust the sweetness: Reduce or increase the sugar in the dressing to your liking.
- Make it ahead: This salad is even better the next day, so feel free to make it ahead of time.
Serving Suggestions:
This cornbread salad is a versatile dish that can be served as a side dish or a light meal. It pairs perfectly with grilled meats, barbecue, or even a simple grilled chicken salad.
Enjoy your delicious and crowd-pleasing cornbread salad! Let us know in the comments how you customized your recipe.
