This Tennessee Cornbread Salad is a new favorite recipe of mine! I had heard of cornbread salad before, but never really thought about making it–after all, cornbread in a salad? I wasn’t sure what to think about that! Then Krusteaz sent me some of their mixes to try, one of which was Southern Cornbread. And they had a recipe on their site called Tennessee Cornbread Salad. It looked pretty good, so I decided to try it out. I made a few changes, using a little more crumbled cornbread in the recipe, adding 1 cup of shredded cheddar cheese, and substituting turkey bacon for regular bacon. I thought this salad was so good! It really surpassed my expectations. I was a little skeptical about the dressing–a mix of mayonnaise and sweet pickle juice–but it actually tastes great! I did make a little change to the dressing, substituting a small amount of plain Greek yogurt for the mayo. I also thought corn would be great in this, but didn’t have any to use at the time I was making the salad, so I listed it as an optional ingredient.
I usually make cornbread from scratch, but a mix is convenient–especially when you’re making a recipe like this where you need to make the cornbread to use as an ingredient! It saves a little time, and this Krusteaz Southern Cornbread mix bakes up really nice and tastes like homemade. If you’re on the fence about making cornbread salad, I recommend trying this recipe out! I don’t think you’ll be disappointed!
TENNESSEE CORNBREAD SALAD adapted from Krusteaz
Makes 12 servings
- 1 cup mayonnaise (I used 3/4 cup light mayonnaise and 1/4 cup plain Greek yogurt)
- 1/4 cup sweet pickle juice
- 4 cups crumbled, baked cornbread (I used Krusteaz Natural Southern Cornbread & Muffin Mix, 11.5 oz.)
- 12 slices crisp cooked bacon, crumbled (I used turkey bacon)
- 3 cups chopped tomatoes
- 1 cup chopped celery
- 1 cup chopped onions
- 1/2 cup chopped sweet pickles
- 1 cup shredded Cheddar Cheese
- Optional: 1 (15-ounce) can whole kernel corn, drained
- Optional: some finely chopped celery and crumbled cornbread for garnish
For Dressing: Whisk together mayonnaise, yogurt, and pickle juice; set aside.
For Salad: In large clear bowl, place half of the crumbled cornbread (2 cups).
In separate bowl, combine remaining ingredients and spoon half of the mixture over the cornbread.
Spread half of the dressing over the vegetables. Repeat layers. Instead of spreading the top layer of dressing over all the veggies, I heaped it in the center, as you can see in the photo. Then I added a little finely chopped celery and crumbled cornbread for a garnish.
Chill 2-3 hours before serving.
I’m not sure why this is called TENNESSEE Cornbread Salad other than that it must be a popular way to make it in Tennessee. Are any of you from Tennessee and have you made cornbread salad this way before?
THE GIVEAWAY IS NOW CLOSED Congratulations to commentor #10, Quinna, for winning!
Now for the Giveaway–Winner will receive 4 coupons for free Krusteaz product of their choice to redeem at a local grocer. If you’d like to enter to win, leave a comment on this blog post between now and Sunday, April 13 at 8 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced here on this post Sunday evening, April 13. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Because of product availability, giveaway is limited to readers in the Continental U.S.
First entry: Leave a comment on this post–it would be great to hear if you’ve ever made a cornbread salad or tried any Krusteaz mixes.
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.
Congratulations to commentor #10, Quinna, for winning!
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