Cornbread Salad
I recently discovered this unique salad at a BBQ joint. A tasty, family recipe, made of cornbread, bacon, black beans, corn, and other vegetables. A great salad for a Summer potluck or picnic!
Recipe and more over at The Alchemist.
Cornbread Salad
adapted by a recipe from Apple Valley BBQ (If you're ever in Parkdale, Oregon, stop by for some tasty BBQ!)
I used Jiffy cornbread mix, to make it as easy on myself as possible. Next time I make it I will use my favorite cornbread recipe, Double Cornbread since cornbread is the main ingredient, you want it to be tasty. Or use your favorite cornbread recipe.
This is a rough recipe. I didn't measure when I made it, this is by memory, if you're the type that needs a more solid recipe and doesn't like to wing it, I would understand if you sought out another recipe.
Ingredients
2 boxes Jiffy cornbread mix and the ingredients to make it (4 eggs and some milk, check the box for proportions)
1 red bell pepper, chopped small
Red onion - about a half of an onion, or more to your taste, diced small
12 oz (340 g.). bacon, about 8-10 slices, cooked and chopped
1 can (15 oz.) black beans, rinsed and drained well
1 can (15 oz) corn, rinsed and drained well- or use a few ears cooked corn, cut off the cob
salt and pepper to taste
Mayonnaise - about 1/2 cup (118 ml) - 1 cup (237 ml.)
Italian salad dressing or vinaigrette - a few tablespoons to 1/4 cup (59 ml.)
Directions
Make the cornbread according to the directions on the box, except use 2 boxes and double the eggs and milk. Pour it all into a 9 inch greased square pan as advised on the package for 1 box. It will just be a little taller. Mine took me just 10 minutes more than what was called for on the box, 30 ish minutes. When it's done, let it cool.
Crumble the cornbread into a large bowl. Stir all of the ingredients except the mayo and salad dressing together with the cornbread. Start by adding the smaller amount of mayo and a few tablespoons of Italian dressing and stir. Add more mayo and salad dressing if it needs it, tasting as you go to see what's needed. You don't want it too wet, and you don't want it too loose. Enough so it just holds together. Let it sit an hour before you serve it in the fridge to let the flavors marry.