Southern Cornbread Salad Recipe

Name: Southern Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Self-rising Cornmeal; 1 whole Egg; 1-1/3 cup Milk; 1/4 cups Vegetable Oil; 1/2 cups Sour Cream; 1 cup Tomatoes, Seeded And Chopped; 1 cup Green Onions, Chopped; 1 cup Sweet Pickles, Chopped; 1 cup Green Bell Pepper, Chopped; 1 can (15 Oz. Can) Shoe Peg Corn, Drained; 1 cup Bacon, Crumbled And Divided; 1 cup Hellman's Real Mayonnaise; 1/2 cups O'Charlies Honey Mustard Dressing; 1 Tablespoon Sugar; 1 cup Sharp Cheddar Cheese

Servings: persons

2 cups Self-rising Cornmeal
1 whole Egg
1-1/3 cup Milk
1/4 cups Vegetable Oil
1/2 cups Sour Cream
1 cup Tomatoes, Seeded And Chopped
1 cup Green Onions, Chopped
1 cup Sweet Pickles, Chopped
1 cup Green Bell Pepper, Chopped
1 can (15 Oz. Can) Shoe Peg Corn, Drained
1 cup Bacon, Crumbled And Divided
1 cup Hellman's Real Mayonnaise
1/2 cups O'Charlies Honey Mustard Dressing
1 Tablespoon Sugar
1 cup Sharp Cheddar Cheese

1
Prepare the cornbread by combining the cornmeal, egg, milk, oil, and sour cream in a large bowl and mix well. Pour into a greased 9x13 baking dish. Bake cornbread at 425 degrees for 20-30 minutes or until cornbread is golden brown. Remove from the oven and let the cornbread cool. Break cornbread into small pieces and set aside.
2
In another bowl, add the tomatoes, green onions, pickles, green bell pepper, shoe peg corn, and half of the crumbled bacon. Toss this with the cooled cornbread pieces.
3
To prepare the dressing, in a medium-sized bowl, add the mayo, honey mustard dressing, and the sugar. Mix until well blended. Stir dressing into the cornbread/veggie mixture.
4
Add the sharp cheddar cheese and toss to mix the cheese into the salad. Transfer salad to a serving dish. Garnish with the remaining bacon.
5
Refrigerate any leftovers.

1365

kcal

Calories

107

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: 2 cups Self-rising Cornmeal, 1 whole Egg, 1-1/3 cup Milk, 1/4 cups Vegetable Oil, and more.

Yes, Southern 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.

Southern Cornbread Salad

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