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The first time I saw cornbread salad at a church dinner, I was reluctant to try it. Now that I’m older and wiser, I’ll say you should definitely try this.
I couldn’t find the origin, but cookbook writers have wondered if this recipe is related to the old Southern snack enjoyed by our elders — crumbling up cornbread into a glass of sweet milk or buttermilk and eating it with a spoon. Or maybe it was just a delicious way to use up leftover cornbread. Anyway, this salad is both sweet and crunchy and makes an easy side dish for summer spreads. This recipe comes to you from Concord United Methodist Church’s Tanda Montgomery using store-bought cornbread, but you can make yours from scratch or a mix if you prefer.
Concord Cornbread Salad
- 1 pound bacon, cooked until crisp and crumbled
- 1 cup diced onion
- 1 cup diced tomatoes
- 1 bell pepper, seeded and diced
- 15-ounce can whole-kernel corn, drained
- 1 pan cornbread, cubed or crumbled
- 2-3 cups mayonnaise
Fry bacon until crisp. Crumble and allow to cool.
In large bowl, combine vegetables with corn. Add cornbread and mayonnaise. Toss gently until moist and thoroughly mixed.
Serve immediately or refrigerate 2-3 hours to allow flavors to blend.
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