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.
You can make easy bowls to serve the cornbread salad recipe in with refrigerated cornbread. Coat a baking sheet with buttered flavored cooking spray. Inver two 10 ounce custard cups several inches apart on baking sheet. Spray outside of baking cups with cooking spray. Separate one can of refrigerated cornbread at perforations. Flatten each strip of cornbread; moisten edges of strips to stick together and cover outside of each cup with dough cutting away excess. Bake in preheated oven at 400F degrees for 10 to 12 minutes. Cool completely on wire rack before filling with salads.
CORN BREAD SALAD RECIPE
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
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.