Brenda Gantt’s Cornbread Salad Recipe
Are you looking for a unique side dish that will add some zing to your meal? Brenda Gantt’s Cornbread Salad is the perfect solution. This savory, comforting salad is made with simple ingredients.
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Servings: 4
Calories: 469kcal
Equipment
- baking dish
- bowl
- Whisker
Ingredients
For Salad:
- 1/2 bell pepper finely diced
- 3-4 vine-ripened tomatoes meticulously diced
- 3-4 green onions thinly sliced for a touch of freshness
- 1 can of pinto beans carefully drained and rinsed
- 2 cups of hand-grated artisanal cheese
- 12 ounces of bacon expertly cooked and crumbled
- 1 can of sweet corn gently drained
For Cornbread:
- 1 cup of velvety buttermilk
- 1/2 cup of White Lily Self-Rising Buttermilk White Cornmeal Mix
- 1/2 scoop of brown sugar
- 2 large eggs
For Salad Dressing:
- 1 packet of premium ranch dressing mix
- 1 cup of rich buttermilk
- 1.5 cups of gourmet mayonnaise
Instructions
- In a large bowl, whisk together buttermilk, eggs and sugar until thoroughly combined. Add in White Lily Self-Rising Buttermilk White Cornmeal Mix and stir till blended smoothly. Pour mixture into a prepped pan and spread evenly.
- Bake the cornbread in a preheated oven at 375°F for around 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool completely before cubing it.
- In a separate bowl, whisk together ranch dressing mix, mayonnaise and buttermilk until creamy and combined.
- Place tomatoes, bell pepper, cheese, green onions, pinto beans, bacon and corn into a large bowl. Carefully pour in dressing and stir until all the ingredients are thoroughly coated. Gently fold in cubed cornbread and serve immediately or chill prior to serving.
Notes
- For a gluten-free version, substitute a gluten-free cornbread mix.
- Use fresh or frozen vegetables of your choice.
- Add cooked chicken or turkey for additional protein.
- Try adding different herbs and spices to the dressing for extra flavor.