Tonya’s Cornbread Salad

Posted by on Monday, July 27th, 2009


Growing up here in the south, our family would have a couple of meatless meals a week during the hot summer months.  Often our meals consisted of cornbread along side a bowl of pinto beans, garden fresh tomatoes, cucumbers, and fried corn. So it is no surprise that I am a huge cornbread fan.  But I was very surprised last winter when Lynda requested I do a post on cornbread salad.  Honestly – I’d never heard of cornbread salad, and I’d surely never, ever tasted it.

I thought I would have to try numerous recipes before I found one that was a hit here in our home.  But sometimes, you hit a home run your first time at bat.  Such was the case tonight when I tried Tonya’s Cornbread Salad.  WOW, is all I can say!  Cornbread salad, where have you been all my life?

The kids LOVED this recipe and so did dear hubby.  This salad could easily be a complete meal – just take a look at the ingredients.  I’ve been told that the salad is even better the next day – IF there’s any left.  Seriously – this is a must try for all cornbread lovers out there!

The Cornbread

Mix together in large mixing bowl:

  • 2 cups self-rising cornmeal
  • 1 egg
  • 1 1/3 cup Milk
  • 1/4 C Crisco oil
  • ½ cup sour cream

Pour into a greased 9×13 baking pan.  Bake cornbread at 425 degrees for 20-30 minutes or until cornbread is golden brown.  Remove from oven and let cool. Break cornbread into small pieces and set aside.

The Salad

In another bowl add:

  • 1 cup chopped seeded tomatoes
  • 1 cup chopped green onions
  • 1 cup chopped sweet pickles
  • 1 cup chopped bell pepper
  • 1 can drained shoe peg corn
  • 1 cup real bacon chopped into small pieces – divided (save half for topping)

Toss this with the crumbled, cooled cornbread

The Dressing

In a medium sized bowl mix:

  • 1 cup Hellman’s mayo
  • ½ cup O’Charley’s Honey Mustard Dressing
  • 1 Tablespoon sugar

Stir dressing into cornbread mixture then add:

1 c. shredded cheddar cheese

Pour into serving dish and garnish with remaining bacon.

Printable Recipe

Cornbread Salad

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Filed in Breads, Doughs, and Crusts,Side Dishes | 5 responses so far

5 Responses to “Tonya’s Cornbread Salad”

  1. De Palmeron 27 Jul 2009 at 8:38 pm 1

    I am going to try this for sure. I am a cornbread lover. Sometimes I just bake a pan of cornbread and have it for supper when the hubby is gone. Of course, I have to crumble it up in a big glass of milk or two. Yummy!

  2. Taraon 28 Jul 2009 at 6:31 am 2

    De this was SOOO good. I’m thinking of having a serving for breakfast. It made a huge amount though. This would be great to take to church pot luck dinners!

  3. Ashleighon 28 Jul 2009 at 7:28 am 3

    I bet it would taste good with some fried okra in it too.

  4. Taraon 30 Jul 2009 at 4:40 am 4

    Ashleigh I’ve heard of fried okra salad with bacon. Do you have a recipe for it?

  5. Elizabethon 09 May 2012 at 7:25 am 5

    Tara, the first time I tried Cornbread Salad was at my sister’s house in southern Alabama about 8 years ago. She brought some home from a local meat and three and we had it for dinner…..been looking for a good recipe, so I’m very anxious to try this! I make cornbread *nearly* every night for supper, so this will be a great use for what is left the next day!!