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Crisp Corn Bread Salad Recipe

Crisp Corn Bread Salad Recipe

"My family loves this cool crisp medley," reports Martha Spears of Lenoir, North Carolina. "It's a unique treatment for extra corn bread. You can fix this refreshing salad ahead of time and vary the vegetables to suit your tastes," she adds.
TOTAL TIME: Prep: 10 min. + chilling YIELD:6 servings

Ingredients

  • 1 cup coarsely crumbled corn bread
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup each chopped onion, cucumber, broccoli, green pepper, sweet red pepper and seeded tomato
  • 1/2 cup peppercorns ranch salad dressing
  • Salt and pepper to taste
  • Lettuce leaves, optional

Directions

  • 1. In a large bowl, combine the corn bread, vegetables, salad dressing, salt and pepper. Cover and refrigerate for 4 hours. Serve on a lettuce-lined plate if desired. Yield: 6 servings.

Reviews for Crisp Corn Bread Salad

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MY REVIEW
Reviewed Jul. 20, 2013

"I needed to use up some leftover cornbread from a batch that had come out a little dry. I remembered a dear friend made cornbread salad at a restaurant she worked at years ago, so I came looking for something along that line. This seemed to be a fresher take on what I remembered. It's a colorful, tasty salad. I used frozen corn that I quickly thawed with running water and I added a some crumbled bacon. I also subbed 1/2 mayo, 1/2 Miracle Whip for the dressing since my husband doesn't care for ranch, but ranch is great with just about anything, so I know it would be great with this! And you don't really have to chill it for 4 hours if you're in a pinch for time as I was; half hour got it nicely chilled."

MY REVIEW
Reviewed Dec. 13, 2011

"I have also made this with crumbled bacon on top.......delish!!!"

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