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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