This Tennessee Cornbread Salad is a favorite recipe of mine! I had heard of cornbread salad but never tried making it. When I discovered a recipe at Krusteaz called Tennessee Cornbread Salad, it looked really good, so I decided to try it out. You don’t have to use a cornbread mix in this recipe–you can use your favorite homemade cornbread instead! I made a few changes to the salad recipe, using a little more crumbled cornbread, adding 1 cup of shredded cheddar cheese, and substituting turkey bacon for regular bacon. I thought this salad was so good! It really surpassed my expectations.
I was a little skeptical about the dressing–a mix of mayonnaise and sweet pickle juice–but it actually tastes great! I did make a little change to the dressing, substituting a small amount of plain Greek yogurt for the mayo. I also thought corn would be great in this salad, but didn’t have any to use at the time I was making it, so I listed it as an optional ingredient.
I usually make cornbread from scratch, but a mix is convenient–especially when you’re making a recipe like this where you need to make the cornbread to use as an ingredient! It saves a little time, and the Krusteaz Southern Cornbread mix that I used bakes up really nice and tastes like homemade.
Tennessee Cornbread Salad
TENNESSEE CORNBREAD SALAD adapted from Krusteaz
Makes 12 servings
- 1 cup mayonnaise (I used 3/4 cup light mayonnaise and 1/4 cup plain Greek yogurt)
- 1/4 cup sweet pickle juice
- 4 cups crumbled, baked cornbread (I used Krusteaz Natural Southern Cornbread & Muffin Mix, 11.5 oz.)
- 12 slices crisp cooked bacon, crumbled (I used turkey bacon)
- 3 cups chopped tomatoes
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped sweet pickles
- 1 cup shredded Cheddar Cheese
- Optional: 1 (15-ounce) can whole kernel corn, drained
- Optional: some finely chopped celery and crumbled cornbread for garnish
For Dressing: Whisk together mayonnaise, yogurt (if using), and pickle juice; set aside.
For Salad: In large clear bowl, place half of the crumbled cornbread (2 cups). In separate bowl, combine remaining ingredients and spoon half of the mixture over the cornbread. Spread half of the dressing over the vegetables. Repeat layers. Instead of spreading the top layer of dressing over all the veggies like the original recipe, I heaped it in the center, as you can see in the photo. Then I added a little finely chopped celery and crumbled cornbread for a garnish. Chill 2-3 hours before serving.
Recipe from NancyC | nancy-c.com
I’m not sure why this is called Tennessee Cornbread Salad other than that it must be a popular salad in Tennessee. Are any of you from Tennessee or have you made cornbread salad this way before?
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