Win Their Hearts With This Fresh Cornbread Salad – It’s Taste Bud Approved!

If you enjoy cornbread you will enjoy this salad. It is served cold and combines just the right amount of ingredients for a bold, robust taste. I love the texture of this salad and you will, too!

Check out what my pals over at Foodie With The Family had to say about this recipe:

Okay, so I should read recipes more carefully—in looking at the recipe for the original cornbread salad recipe, I see the instructions ‘coarsely crumble the cornbread into a good big bowl and let it dry for a few hours.’ So my careful slicing and cutting into cubes was definitely wasted effort. I salvaged it this morning by coarsely crumbling my nicely cubed bread into a bowl.

 

I, too, was apprehensive about making this cornbread salad. I wasn’t sure how it was going to taste! However, it exceeded my expectations and turned out wonderfully.

• 1 skillet of cornbread

  ¾ pound bacon

  1 cup mayonnaise

  ½ cup sweet pickle relish

  ¼ cup juice from sweet pickle relish

  1 T. sugar

  2 sweet onions (Vidalia or other), finely chopped

  2 green bell peppers, cored, seeded, and finely chopped

  4 to 5 juicy ripe tomatoes, cut into medium-size chunks

Coarsely crumble the cornbread into a good big bowl and let it dry out for a few hours.

Cook the bacon, draining off all excess fat. “you want it cooked real brown and crispy,” Patsy says. When the bacon has cooled, crumble it coarsely and set aside.

Stir or whisk together the mayo, relish, relish juice and sugar. That’s your dressing. Set it aside.

When the crumbled cornbread has dried slightly, toss in the onions, peppers, tomatoes and crumbled bacon. Toss well, so that everything is well distributed.

Spoon the dressing over the top and stir thoroughly. Cover tightly and refrigerate until ready to serve. It can be made up to 24 hours in advance.

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Quick Tip: I did a small dice rather than the finely chopped thing, because we like our veggies a little on the larger side. Tomatoes—no good ripe regular tomatoes around here yet, so I used grape tomatoes cut in quarters. And an almost tweak that was not needed.

Thank you to Foodie With Family for this great recipe.