www.dadwhats4dinner.com

Cornbread Salad

This weekend is the unofficial start of Summer. As I sit here at my desk it is a balmy 42°F outside. I know our community plans to open the pool on Friday. I think my swim trunks will stay in the closet. Trust me that is good news for everyone.

Many people have cookouts planned for this weekend. My Cornbread Salad recipe is a great easy dish to bring to your cookout or potluck. It is amazing how well the cornbread mixes in with this layered salad. People might look at you funny when you tell them the name but not after tasting it. Add jalapeno if you would like it a little more spicy.www.dadwhats4dinner.com

Hopefully we will remember why we have Monday off and honor those who have served and died for our country. Here is a brief history of Memorial Day.

Memorial Day:  In a proclamation, General John A. Logan of the Grand Army of the Republic — an organization of former soldiers and sailors — dubbed May 30, 1868, Decoration Day, which was “designated for the purpose of strewing with flowers or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion.” On Decoration Day that year, General James Garfield gave a speech at Arlington National Cemetery. Afterward, 5,000 observers adorned the graves of the more than 20,000 Union and Confederate soldiers entombed at the cemetery.

At the outset, Memorial Day was so closely linked with the Union cause that many Southern states refused to celebrate it. They acquiesced only after World War I, when the holiday was expanded beyond honoring fallen Civil War soldiers to recognizing Americans who died fighting in all wars. It was also renamed Memorial Day.

With the National Holiday Act of 1971, Congress moved Memorial Day from May 30 to the last Monday in May. But critics say guaranteeing that the holiday is part of a three-day weekend promotes relaxation instead of stressing the holiday’s true meaning. “TIme.com

So as you enjoy the unofficial start of summer, spending time with family and friends, please take a moment to remember those who have died so we may enjoy our three-day weekend.

Cook the cornbread and prep all other ingredients a day ahead. In the morning of your gathering, build the salad and place in refrigerator for several hours to allow the flavors to develop.

This post is featured at Fiesta Friday #70, hosted by the Amazing Angie, co-hosted by Mollie @ The Frugal Hausfrau and Dini @ Giramuk’s Kitchen. Check it out!!! Link up now and for great recipes. :)) 

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Enjoy!


Ingredients:

Salad

  • 3 cups cornbread, cubed (See recipe below)
  • 1 packet buttermilk ranch dressing mix
  • 1/2 cup buttermilk
  • 1 cup low-fat Helmanns mayo
  • 1 small head romaine lettuce, chopped
  • 2 cup sliced red and yellow sweet pepper
  • 2 tomatoes seeded and chopped
  • 1 cup cucumber, sliced and halved
  • 3 hard-boiled eggs, sliced
  • 1 small sweet onion, sliced
  • 2 cups corn and black bean mix ( I use Krogers Private Selection Zesty Corn and Blackbean Blend. Substitute 1 cup canned black beans, drained and 1 cup corn kernels)
  • 2 cups cheddar or jack cheese, finely shredded
  • Reserved bacon
  • 2 green onions, sliced, (green parts only)

Directions:

  1. Bake cornbread as directed below. Allow to cool completely before using in salad.
  2. In small bowl, combine ranch dressing mix, buttermilk and mayo, blend well and refrigerate until ready for salad assembly.
  3. For salad, place cornbread cubes in bottom of trifle bowl or other glass bowl.
  4. Layer on lettuce and next six ingredients.
  5. Pour dressing over the top and spread evenly.
  6. Top with cheese, bacon and green onion.
  7. Cover and refrigerate for at least 2 hours.

Great recipe for potlucks or cookouts.

Happy Memorial Day!www.dadwhats4dinner.com


Green Chile Bacon Cornbread:

Ingredients:

  • 6 slices of bacon, cooked and crumbled, divided (reserve 1 tbsp bacon grease)
  • 1 cup plus 2 Tbsp cornmeal
  • 1 cup all-purpose flour, (such as King Arthur Flour)
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream (You could also use 1/2 cup no-fat plain Greek yogurt or a mix of both)
  • 2 eggs
  • 1 1/2 cups milk (I use 1%, could also use buttermilk)
  • 2 (7 oz) cans diced green chiles, drained
  • 1/2 cup cheddar or jack cheese, shredded
  • 1 Tbsp bacon grease

Directions:

  1. Preheat oven to 400° F.
  2. Grease 9 x 13 baking dish with 1 tablespoon reserved bacon grease.
  3. In a large bowl combine cornmeal, flour, salt, baking soda and baking powder.
  4. In a mixing bowl, beat butter and sugar.
  5. Mix in eggs and sour cream to butter/sugar mixture.
  6. With mixer speed on low, add the milk and dry ingredients, a 1/3 at a time, alternating between wet and dry. Do not over mix.
  7. Slowly add in green chiles, cheese and 1/2 cup chopped reserved bacon.
  8. Pour mixture into greased baking dish.
  9. Bake for 25 – 30 minutes until browned and a tooth pick inserted comes out clean.
  10. Cool completely before serving.

30 thoughts on “Cornbread Salad”

    1. Thanks. The cornbread really adds a nice change in texture and flavor. Any cornbread will do, I just like adding more flavor. And yes King Arthur is great. Have a great weekend. Happ FF!

  1. I love all the different layers and colors in this dish. I wouldn’t have thought of using cornbread in a layered dish like this. I have a great gluten free cornbread mix, so I may be able to make a modified version of this too! Enjoy the weekend and time with your family! 🙂

    1. The cornbread adds great texturw and flavor to the dish.
      Do you use coconut flour often? I made a sponge cake earlier this week using 1/2 coconut flour and 1/2 corn flour (starch) Both Gluten-free. The flavor was good but the cake fell. Might have been because I dropped it when I tried to remove it from the pan. OOPS. Made again just using corn flour. Did not fall but I was also very careful. Have you had good luck with coconut flour? Happy FF!

      1. OOPS! (I’ve made way bigger mistakes int eh kitchen though.) So we actually have a coconut allergy in my family, which is really inconvenient combination with my milk allergy. Nonetheless, I haven’t experimented too much with coconut flour.

        I always find flour mixtures to work the best flavor (and usually standing up wise), but I believe coconut flour is pretty dense, so that may be part of it. We try (try being the key word) to weight our flours, rather than substituting it at a cup to cup ratio. So if the corn flour stood up, maybe see how much weight that took, and then for however much you take out substitute in that weight of coconut flour? Just an idea, I have no idea how it’ll work. Here’s some tips I found that may help (but I don’t have much experience in the coconut flour department): http://thingsmybellylikes.com/2013/03/21/baking-with-coconut-flour-10-tips/.

      2. Ouch double whammy!!! Yes I am at the point in my baking where I try to go by weight instead of volume. Seems to give a more consistent product. Thanks for the link.

  2. This salad looks perfect for summer! I’ve only ever had a traditional 7 Layer Salad, but this looks like it would knock that out of the park! Thanks so much for joining us at Freedom Fridays – I’ve pinned and scheduled a FB share! Have a great holiday weekend!

    1. Thanks Jamie You Rock!
      Your FB share took my views through the roof today. I really appreciate it. If you have any advice on how to increase my FB traffic please send me a message or email. Did you also share my Mini Strawberry Pies on your FB page?
      Love Freedom Friday’s. Have a great weekend and thanks for your help. :))))))

    1. Hi Meredith,
      Thank you for you kind comments and re-blogging my post on Covey View. Can you give me a little more info about the blog. Have a great weekend. Quinn :))

  3. This salad looks amazing! Thanks for linking up and sharing with us at Funtastic Friday. Hope you join us again this week. We’re featuring your salad this week 🙂

    1. Thanks Sherry for featuring my Cornbread Salad. That is awesome. I linked up with two new recipes tonight. Appreciate the comments an thanks for hosting Funtastic Friday!! :)))

  4. This is a lovely salad. I mentioned it as salsa when I commented on FF. It was due to the amazement that I mixed up the names. This is so cheerful and whenever I see all these colours together I go crazy! I am not a salad person but I forgot it and am ready to dig into that bowl for some pure bliss!

    1. Thank you for stopping by and leaving your fantastic comments. The cornbread adds a nice texture and flavor to the salad. It will make you a salad fan. Happy FF! :))

  5. Congrats Quinn on having this as an Fiesta Friday feature! I think that cornbread alone sounds outstanding! My sister introduced me to cornbread salad (she has lived in the South) and although it sounded odd to my Minnesota ears, it is fantastic! Yours looks even better with the southwestern twist!

  6. I want to get one of these salad bowls…. makes the food that much more fun to look at over a big Sunday dinner.

    1. Don’t look in the salad bowl aisle. It’s actually a Trifle bowl for desserts. Works great for a good looking salad though. :))))) Thanks for stopping by. Quinn

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