Cornbread salad is a delicious and hearty Southern dish that combines the rich flavors of cornbread with fresh vegetables, crispy bacon, and a creamy dressing. Perfect for potlucks, family gatherings, or as a main dish, this salad offers a delightful mix of textures and tastes. Follow this recipe to create a satisfying cornbread salad that’s sure to be a hit at any table.
Ingredients
Cornbread:
- 1/4 cup unsalted butter
- 3 cups (about 14.4 oz.) self-rising buttermilk cornmeal mix
- 1 1/2 cups whole buttermilk
- 2 large eggs
Salad:
- 6 thick-cut bacon slices, cut crosswise into 1 1/2-in. pieces
- 1 (20-oz.) bottle refrigerated ranch dressing
- 1/2 cup mayonnaise
- 1/2 cup whole buttermilk
- 1 cup of freshly chopped herbs (such as parsley, dill, and chives), separated
- 4 Tbsp. white wine vinegar, divided
- 2 (15 1/2-oz.) cans black-eyed peas, drained and rinsed
- 3 Tbsp. olive oil
- 1 tsp. kosher salt
- 2 1/2 cups of multicolored cherry tomatoes, halved and separated
- 2 cups of fresh corn kernels from approximately 3 ears, separated
- 1 large (8 oz.) orange bell pepper, chopped (1/2 cup)
- 1 cup of finely diced red onion (about 1 medium onion)
Instructions
- Prepare the Cornbread:
- Preheat the oven to 425°F (220°C).
- Place the butter in a 9-inch cast-iron skillet or baking dish, and heat in the oven until melted.
- In a large bowl, combine the self-rising buttermilk cornmeal mix, buttermilk, and eggs. Stir until well blended.
- Pour the batter into the hot skillet with the melted butter, and bake for 20-25 minutes or until golden brown. Let the cornbread cool completely.
- Cook the Bacon:
- In a large skillet, cook the bacon pieces over medium heat until crispy.
- Transfer to a paper towel-lined plate to drain and cool.
- Prepare the Dressing:
- In a medium bowl, whisk together the ranch dressing, mayonnaise, buttermilk, half of the chopped fresh herbs, and 2 tablespoons of white wine vinegar. Set aside.
- Prepare the Black-Eyed Peas:
- In another bowl, combine the drained and rinsed black-eyed peas, olive oil, remaining 2 tablespoons of white wine vinegar, and kosher salt. Stir well and set aside.
- Assemble the Salad:
- Crumble the cooled cornbread into bite-sized pieces and spread evenly in the bottom of a large serving dish or trifle bowl.
- Layer half of the halved cherry tomatoes, corn kernels, chopped orange bell pepper, and finely chopped red onion over the cornbread.
- Add the black-eyed peas mixture, followed by the crispy bacon pieces.
- Pour half of the dressing evenly over the layered ingredients.
- Repeat the layers with the remaining cherry tomatoes, corn kernels, bell pepper, and red onion.
- Pour the remaining dressing over the top, ensuring all the ingredients are well coated.
- Garnish and Chill:
- Sprinkle the remaining chopped fresh herbs over the top of the salad for a fresh and vibrant garnish.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Conclusion
This cornbread salad is a fantastic way to enjoy the rich, comforting flavors of the South in a refreshing and hearty dish. With layers of crumbled cornbread, fresh vegetables, crispy bacon, and a creamy dressing, this salad is perfect for any occasion. Serve it chilled and enjoy the delightful combination of textures and tastes that will leave your guests asking for more!