Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups cornbread (we use Hodgson's Mill Yellow, do not use sweet); 3 tablespoons flour; 1 ½ teaspoons baking powder; 1 teaspoon salt; 2 tablespoons shortening (bacon drippings or shortening); 1 ¼ cups evaporated milk (half water, half e.milk); 1 egg; ½ teaspoon sugar; 5 hard-boiled eggs; 1 lb bacon, cooked and crumbled; 1 tomatoes, chopped; 1 bell pepper, chopped; 3 -6 green onions, chopped; 2 -3 stalks celery, chopped; 3 -4 tablespoons mayonnaise

Servings: persons

1 ½ cups cornbread (we use Hodgson's Mill Yellow, do not use sweet)
3 tablespoons flour
1 ½ teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening (bacon drippings or shortening)
1 ¼ cups evaporated milk (half water, half e.milk)
1 egg
½ teaspoon sugar
5 hard-boiled eggs
1 lb bacon, cooked and crumbled
1 tomatoes, chopped
1 bell pepper, chopped
3 -6 green onions, chopped
2 -3 stalks celery, chopped
3 -4 tablespoons mayonnaise

1
Cook bacon first, then cornbread.
2
Cornbread baked in oven in heavy black iron pot uncovered.
3
Put the 2 T shortening or bacon drippings in hot iron pot let melt then pour into cornbread batter and mix.
4
Pour into hot skillet.
5
Bake cornbread for 25 minutes at 400 degrees.
6
While cornbread bakes chop the egg, bacon, tomato, bell pepper, onions and celery.
7
Let cornbread cool, crumble into bite size pieces.
8
Fold in all ingredients.
9
Refrigerate.

1557

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ cups cornbread (we use Hodgson's Mill Yellow, do not use sweet), 3 tablespoons flour, 1 ½ teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Salad

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