Southern Cornbread Salad (Print Version)
# Ingredients:
→ Creamy Ranch-Style Dressing
01 -
1/2 cup creamy mayonnaise
02 -
1/2 cup tangy sour cream
03 -
1/2 teaspoon garlic powder
04 -
1/2 cup fresh buttermilk
05 -
1/2 teaspoon Worcestershire sauce
06 -
1 tablespoon freshly minced chives
07 -
1 tablespoon fresh flat-leaf parsley, finely chopped
08 -
Sea salt, to your liking
09 -
Freshly cracked black pepper, to taste
→ Hearty Salad Base
10 -
1 pan of golden cornbread (Jiffy mix works great), completely cooled and cut into bite-sized cubes
11 -
8 strips of thick-cut bacon, cooked until crispy and crumbled
12 -
1 can sweet corn kernels, drained and rinsed well
13 -
1 can pinto beans, thoroughly rinsed and drained
14 -
1 cup diced yellow onion
15 -
3/4 cup fresh red bell pepper, chopped
16 -
1 pint ripe cherry tomatoes, cut in half
17 -
1 cup freshly shredded sharp cheddar cheese
18 -
1/4 cup sliced green onions for finishing touch
# Instructions:
01 -
In a medium mixing bowl, combine the mayonnaise, sour cream, and garlic powder, whisking until perfectly smooth. Gradually pour in the buttermilk and Worcestershire sauce, continuing to whisk until the mixture is creamy and well blended. Fold in the fresh chives and parsley, then season generously with salt and pepper. This dressing can be made up to a day ahead and stored covered in the refrigerator.
02 -
Take your largest mixing bowl and spread half of the prepared dressing across the bottom. Add half of each salad ingredient - the cornbread cubes, crispy bacon bits, corn, beans, onion, bell pepper, tomatoes, and cheddar cheese. Gently toss everything together, making sure each ingredient gets coated with that creamy dressing.
03 -
Spoon the remaining dressing over the first layer, then add all the remaining salad ingredients on top. Using a large spoon or spatula, gently fold everything together until well combined, being careful not to break up the cornbread too much. Cover tightly with plastic wrap and refrigerate for at least 2 hours to let all those flavors meld together beautifully.
04 -
When ready to serve, transfer the chilled salad to your favorite serving bowl and sprinkle those bright green onions on top for a fresh pop of color and flavor. Serve immediately while everything is perfectly chilled and crisp.
# Notes:
01 -
Always let your cornbread cool completely before cubing - warm cornbread will turn mushy when mixed with the dressing. Day-old cornbread actually works even better!
02 -
For the best flavor development, try to chill this salad overnight if you have the time. The longer it sits, the more the flavors marry together.
03 -
Keep leftover salad covered in the refrigerator for 3-5 days. The texture will change slightly as the dressing continues to absorb into the cornbread.
04 -
Cut all your vegetables to similar sizes for the most appealing presentation and best bite-to-bite consistency.
05 -
Cook your bacon to just the right level of crispiness - you want it to add crunch without being too hard to bite through.