Tuesday, July 21, 2009

Blog Hop~Favorite Recipe

This is the one recipe that always has people coming back for more. Anytime that I have taken this to any function, everyone always asks for the recipe because it is so delicious! My mimi has made this for as long as I can remember...this is definately a down home dish that I love. I hope that you will enjoy this one as much as I do!

Cornbread Salad

2 Boxes Jiffy Cornbread/Muffin Mix
1 Large red onion
1 Can whole kernal corn
1 Package bacon (I like to use the precooked bacon)
1 Package mild cheddar cheese (2 cups)
1 Medium english cucumber
3-4 Roma tomatoes
1 Bunch green onions
2 Cups mayonaise (I never said that this one was low-fat!)
Ground cayenne pepper

1. Mix cornbread per the package instructions and season with a little bit of salt and cayenne pepper. The cayenne pepper will give the cornbread a little "kick."
2. Bake cornbread in an 9x9x9 baking dish until you can remove a toothpick cleanly from the center. Set the cornbread aside to cool.
3. While the cornbread is baking, dice your vegetables. I make an effort to try to dice all the vegetables so that they are similar in size. I peel the skin and remove the center of the cucumber with a spoon leaving only the crisp outer edge. I also remove the seeds from the tomatoes.
4. Put all of your veggies, including the drained corn, in a prep bowl and season with salt and pepper. The salt will bring some of the water out of the veggies, so once all the ingredients are ready to combine you will need to drain off the liquids. This eliminates some of the moisture from the salad so that it doesn't get mushy ;)
5. Cook the bacon until crispy. Once the bacon has cooled, place it in a ziplock bag and crumble.
6. Crumble your cooled cornbread into a large bowl.
7. Drain and then add your chopped veggies to the crumbled cornbread. Next you will add the cheese, bacon, and mayonaise then stir to combine.
8. Once combined season with salt and cayenne pepper to taste.

You can serve this salad alone, but it is also delicious with chips. I love to have this salad as a dip with Kettle Cooked Original Lays.

This salad should not be spicy, but the cayenne adds that little bit of heat that will leave people wondering what spice it is.
Depending on how dry your cornbread is, you may have to add an additional 1/4c-1/2c of mayonaise. This salad should be creamy and have the consistency like that of potato salad.

I hope that you make this soon, it will certainly be a hit! Let me know if you do try it or if you have any questions in reagrds to the recipe.


MckLinky Blog Hop


  1. hey passed from SITS looks like a nice recipe will give it a try someday soon

  2. Ummm....Are you getting excited?? Only FOUR more days...Holy cow!

  3. that's an interesting title for the recipe! we love love cornbread and salsa...
    dying to give this a try!

  4. YUM! That sounds so good! Im a new follower!


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