American · Lunch
Cornbread Salad
A layered Southern potluck salad built on crumbled cornbread, folded with crisp bacon, sharp cheddar, diced tomato, sweet corn, red onion and green bell pepper. A buttermilk-mayonnaise ranch dressing binds the layers, chilled so the cornbread softens slightly while the vegetables stay crunchy. Served cold as a side.
$3
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
1265Calories
40.9gProtein
100.4gFat
52.6gCarbs
14.7gSugar
3.4gFiber
2938mgSodium
216mgChol
32.5gSat Fat
485mgPotassium
285mgCalcium
2.1mgIron
0.8mcgVitamin B12
28mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Crumble the cornbread into rough chunks. Dice the tomato, red onion and bell pepper. Grate the cheddar, keeping all vegetables separate.
2
Fry
Lay bacon in a cold skillet over medium heat 8 to 10 minutes, turning once, until fat renders and strips are deep brown and crisp. Crumble.
3
Whisk
In a small bowl whisk the mayonnaise, buttermilk, parsley and black pepper together until the dressing is smooth and pourable.
4
Build
In a serving bowl layer half the cornbread, then corn, tomato, onion, pepper, cheddar and bacon, drizzling dressing between and topping with remaining cornbread.
5
Chill
Cover and refrigerate 30 minutes until cornbread softens slightly and flavors meld.
6
Plate
Toss gently so layers streak together and dressing coats every piece. Serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bacon
- 7 oz200g cornbread
- 2 oz56g sharp cheddar cheese
- 1/2 cup80g corn kernels
- 22 small tomato (160g)
- 4 tbsp40g red onion
- 11 green bell pepper (140g)
- 4 tbsp60g mayonnaise
- 4 tbsp60ml buttermilk
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp black pepper
