We eat a lot of cornbread around the Blind Pig house, but sometimes we don’t eat the entire cake of cornbread before it gets a little stale. When that happens I either feed it to my chickens or make cornbread salad with it.
The recipe for cornbread salad couldn’t be easier. The ingredients can be changed up according to what you have on hand or what you prefer. The amounts can be adjusted to fit the amount of cornbread you have as well.
First-crumble up some cornbread in a bowl. Some folks layer all the ingredients so you can see the different items,but I think it tastes a whole lot better if you mix them all together.
Chop up onion and tomato and add that to the bowl. Add a can (or partial can) of beans. I’ve used pinto beans as well as kidney beans and both work great.
Add a handful or so of shredded cheese. We like sharp cheddar.
Season to taste with salt and pepper. Dress the salad with Ranch dressing.
Some recipes call for an entire bottle of dressing, but I’ve found it easier to add a good amount and then taste to see if it needs more.
Stir all the ingredients up and that’s it! The salad is better after it ‘marries’ in the frig for a while or even overnight. Sometimes I add peppers if I have plenty on hand and I’m sure you could add in other items as well.
The salad is really quiet tasty and makes a perfect lunch for The Deer Hunter to take to work. It goes pretty good with a hamburger too.
Ever had cornbread salad?
This post was originally published here on the Blind Pig and The Acorn in July of 2013