Cornbread salad recipe is one of Leftover Recipes if Learning How to Make Cornbread

Recently I tasted a cornbread salad recipe for the first time. We were dining at a family style restaurant in Tennessee where they serve all the traditional Southern recipes. The restaurant is called “The Farmer’s Daughter” and I knew right away this place was unique in many ways. We arrived before it opened and right away the people offered us a cup of coffee while we waited. That is Southern hospitality!

When we were seated at the Farmers Daughter Restaurant, we were asked what we wanted to drink and what two kinds of meat we would like. Then the food began to arrive at our table. First they brought our bread and cornbread with butter and sorghum molasses. Then we received eleven bowls of side dishes. It was impossible to eat everything but I did take a bite of everything. It all tasted very good but two dishes really impressed me. One was a cornbread salad recipe. I have never eaten a cornbread salad before but what a delicious salad. I have made many leftover recipes like stuffing using extra cornbread but never in a salad. This salad recipe was really great. It can be made ahead of time and you can vary the vegetables used in it.

CORN BREAD SALAD RECIPE

• 1 Cup coarsely crumbled cornbread


• 1 Can whole kernel corn, drained


• ½ Cup chopped green onion


• 1 Cup chopped cucumber


• ½ Peppercorn ranch dressing


• Salt/pepper

In a medium size bowl crumble the corn bread. Add the onions and cucumbers (other vegetables if desired). Add salad dressing, salt and pepper. Toss to blend. Cover and refrigerate for a few hours.

Cornbread is referred to as the bread of the South. It was originally called “pone” by the Native Indians. The first corn bread was made of only cornmeal, salt and water. Today we have hundreds of recipes including some delicious Northern sweet cornbread recipes. Try the following recipe to use in the cornbread salad recipe.

CORN BREAD RECIPE

• 2 Cups cornmeal


• 2/3 Cup flour


• ¼ Cup sugar


• 4 Teaspoons baking powder


• 1 ½ Teaspoons salt


• 1 Teaspoon baking soda


• 4 Beaten eggs


• 2 Cups milk


• 1 Cup vegetable oil

Combine the dry ingredients in a bowl. Stir in the eggs, milk and oil just until blended. Turn into a greased 9x13 inch baking pan and bake for 25 to 30 minutes or until pick comes out clean.

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