Are you tired of the same old salads? Look no further! We’ve got a deliciously innovative twist on traditional greens: cornbread salad! Yes, you read that right – crunchy, crumbly cornbread mixed with fresh veggies, savory meats, and tangy dressings. It’s a game-changer for anyone looking to spice up their lunch or dinner routine.
From classic Southern-style recipes to bold and spicy twists, we’ve rounded up 18 mouth-watering cornbread salad recipes that are sure to please even the pickiest of eaters. Whether you’re in the mood for something hearty and comforting or light and refreshing, there’s a cornbread salad on this list that’s just right for you.
In this article, we’ll take you on a culinary journey through the world of cornbread salads, exploring flavors, textures, and presentation styles that will inspire your next meal prep. So grab your apron, preheat that oven, and get ready to dive into the delicious world of cornbread salad!
Southern Style Cornbread Salad
A warm-weather twist on traditional salads, this Southern-style cornbread salad combines the comforting flavors of homemade cornbread with fresh vegetables and a tangy dressing.
Ingredients:
– 2 cups cubed cornbread (homemade or store-bought)
– 1 cup diced cucumber
– 1 cup diced bell pepper
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cube the cornbread into 1-inch pieces.
3. In a large bowl, combine cornbread, cucumber, bell pepper, red onion, parsley, and feta cheese.
4. Drizzle with olive oil and apple cider vinegar; toss to coat.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
BBQ Ranch Cornbread Salad
Transform your backyard BBQ into a memorable gathering with this sweet and savory salad featuring crumbled cornbread, creamy ranch dressing, and tender BBQ elements.
Ingredients:
– 1 cup crumbled cornbread (homemade or store-bought)
– 1 cup mixed greens
– 1/2 cup diced cooked chicken
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup crumbled cheddar cheese
– 1/4 cup ranch dressing
– 2 tbsp BBQ sauce
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chicken, red bell pepper, and cucumber.
2. Crumble cornbread into small pieces and add to the bowl.
3. Sprinkle cheddar cheese over the top.
4. Drizzle ranch dressing and BBQ sauce evenly over the salad.
5. Toss gently to combine.
6. Season with salt and pepper to taste.
Cooking Time: 15 minutes (prep time: 10 minutes, cooking time: 0 minutes)
Jalapeño Cheddar Cornbread Salad
Add a spicy twist to your salad game with this Jalapeño Cheddar Cornbread Salad! Crunchy cornbread croutons, creamy cheese, and the perfect amount of heat from jalapeños make for a flavorful and satisfying side dish or light lunch.
Ingredients:
– 1 cup cornbread mix
– 1/2 cup grated cheddar cheese
– 1-2 diced jalapeños (depending on desired heat level)
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
Instructions:
1. Preheat oven to 350°F.
2. Mix cornbread mix with 1/4 cup water according to package instructions.
3. Add grated cheddar cheese and diced jalapeños to the cornbread mixture. Fold until well combined.
4. Spread mixture onto a baking sheet lined with parchment paper.
5. Drizzle olive oil over the top and season with salt and pepper.
6. Bake for 15-20 minutes or until golden brown.
7. Break into crouton-sized pieces and toss with mixed greens.
Cooking Time: 20 minutes
Bacon and Avocado Cornbread Salad
A twist on traditional cornbread salad, this recipe adds smoky bacon and creamy avocado for a rich and satisfying side dish.
Ingredients:
– 1 cup cooked cornbread, crumbled
– 6 slices of cooked bacon, diced
– 2 ripe avocados, diced
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine crumbled cornbread, diced bacon, avocado, and cherry tomatoes.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the cornbread mixture and toss to coat.
4. Sprinkle chopped cilantro over the top and season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: 10 minutes (prep) + 30 minutes (chill)
Mexican Street Cornbread Salad
A flavorful twist on traditional cornbread salad, this Mexican-inspired recipe combines the warmth of street corn with the crunch of fresh greens.
Ingredients:
– 1 cup cornbread crumbled into small pieces
– 1 ear of corn, cooked and cut off cob
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. In a large bowl, combine cornbread, cooked corn, cherry tomatoes, red onion, cilantro, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Place mixed greens on a serving platter or individual plates.
5. Top with the cornbread mixture and serve immediately.
Cooking Time: 15-20 minutes
Loaded Cornbread Salad with Ranch Dressing
A twist on traditional cornbread, this loaded salad is perfect for a comforting meal or potluck.
Ingredients:
– 1 cup cooked cornbread, crumbled
– 2 cups mixed greens (lettuce, spinach, arugula)
– 1 cup cooked chicken, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped scallions (green onions)
– 2 tbsp Ranch dressing
Instructions:
1. In a large bowl, combine crumbled cornbread, mixed greens, chicken, cherry tomatoes, and scallions.
2. In a separate bowl, whisk together Ranch dressing and 1 tablespoon of water until smooth.
3. Pour the Ranch dressing over the salad mixture and toss to coat.
4. Sprinkle shredded cheddar cheese on top and serve immediately.
Cooking Time: 10 minutes
Summer Fresh Cornbread Salad
A sweet and savory twist on traditional cornbread, this summer salad is perfect for warm weather gatherings.
Ingredients:
– 1 cup crumbled cornbread (homemade or store-bought)
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced fresh corn kernels
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, corn kernels, and red bell pepper.
2. Crumble the cornbread into small pieces and add to the bowl.
3. Top with crumbled feta cheese and chopped cilantro.
4. Drizzle the olive oil and apple cider vinegar over the salad, tossing gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just a few minutes.
Spicy Southwest Cornbread Salad
Add a twist to traditional cornbread with this spicy Southwestern salad. Crispy, cheesy, and packed with flavor, it’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup crumbled cornbread
– 1/2 cup cooked black beans, rinsed and drained
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco (or feta)
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. In a large bowl, combine cornbread, black beans, red bell pepper, cilantro, queso fresco, lime juice, cumin, smoked paprika, salt, and pepper.
2. Stir until well combined.
3. Add chopped jalapeño and toss to coat.
4. Serve immediately.
Cooking Time: 5-7 minutes
Tomato Basil Cornbread Salad
A fresh twist on traditional cornbread salad, this recipe combines the flavors of summer with the comfort of a warm crumbly cornbread.
Ingredients:
– 1 cup cooked cornbread, crumbled
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, crumbled cornbread, cherry tomatoes, and chopped basil.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle crumbled feta cheese on top.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Blue Cheese and Pecan Cornbread Salad
A savory and sweet twist on the classic cornbread salad, this recipe combines the richness of blue cheese with the crunch of toasted pecans.
Ingredients:
– 1 cup cooked cornbread, crumbled
– 1/2 cup mixed greens (arugula, spinach, lettuce)
– 1/4 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 1/4 cup cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Spread the pecans on a baking sheet and toast for 5-7 minutes or until fragrant.
3. In a large bowl, combine the crumbled cornbread, mixed greens, blue cheese, cherry tomatoes, and toasted pecans.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15 minutes
Grilled Chicken Cornbread Salad
Savor the flavors of summer with this refreshing Grilled Chicken Cornbread Salad, perfect for a light and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups cornbread, crumbled
– 2 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper; grill for 5-6 minutes per side, or until cooked through.
3. Meanwhile, toast cornbread in oven at 350°F (175°C) for 5 minutes.
4. In a large bowl, combine mixed greens, cherry tomatoes, crumbled feta cheese, and toasted cornbread.
5. Slice grilled chicken into strips; add to salad along with olive oil and apple cider vinegar. Toss to coat.
Cooking Time: Approximately 20-25 minutes
Black Bean and Corn Cornbread Salad
This hearty salad combines the warm, comforting flavors of cornbread with the vibrant colors and textures of black beans and corn. A perfect side dish or light lunch for a summer day.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 2 cups crumbled cornbread (homemade or store-bought)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, corn kernels, and crumbled cornbread.
2. In a small bowl, whisk together the lime juice and a pinch of salt and pepper.
3. Pour the lime dressing over the cornbread mixture and toss to combine.
4. Sprinkle chopped cilantro on top and serve immediately.
Cooking Time: 10 minutes (prep time) + 0 minutes (cooking time)
Greek Style Cornbread Salad
Greek Style Cornbread Salad Recipe
A delicious twist on traditional cornbread salad, this Greek-inspired recipe combines the warmth of cornbread with the bright flavors of Greece.
Ingredients:
– 1 cup cornbread, crumbled
– 1/2 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, canned or marinated
– 1/4 cup feta cheese, crumbled
– 1/4 cup red onion, thinly sliced
– 1/4 cup red bell pepper, diced
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the crumbled cornbread, Kalamata olives, artichoke hearts, feta cheese, red onion, and red bell pepper.
2. Drizzle the olive oil and lemon juice over the mixture, tossing gently to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is best served chilled.
Enjoy your delicious Greek Style Cornbread Salad!
Pulled Pork Cornbread Salad
This hearty salad combines the tender flavors of pulled pork with the warmth of cornbread croutons, fresh greens, and a tangy dressing.
Ingredients:
– 2 cups cooked pulled pork
– 1 cup cornbread, crumbled into crumbs
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced red bell pepper
– 1/2 cup chopped scallions
– 1/4 cup crumbled blue cheese
– 1/2 cup ranch dressing
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss cornbread crumbs with a pinch of salt and spread on a baking sheet.
3. Bake for 5-7 minutes, or until lightly toasted.
4. In a large bowl, combine pulled pork, mixed greens, red bell pepper, scallions, and blue cheese.
5. Drizzle ranch dressing over the top and toss to coat.
6. Sprinkle toasted cornbread crumbs on top and serve immediately.
Cooking Time: 15-20 minutes
Herbed Buttermilk Cornbread Salad
A twist on classic cornbread, this recipe adds a tangy and refreshing spin with the addition of herby buttermilk dressing and crunchy greens. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup crumbled cornbread (homemade or store-bought)
– 1/2 cup chopped fresh herbs (such as parsley, dill, or chives)
– 1/4 cup buttermilk
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
Instructions:
1. In a large bowl, whisk together buttermilk, mayonnaise, Dijon mustard, salt, and pepper.
2. Add the chopped fresh herbs and stir until well combined.
3. Crumble the cornbread into small pieces and add to the dressing mixture. Toss until coated.
4. Place the mixed greens on a serving platter or individual plates.
5. Spoon the herbed buttermilk cornbread mixture over the greens.
6. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: 10 minutes
Sweet and Tangy Cornbread Salad
This refreshing salad combines the warm, crumbly texture of cornbread with the sweetness of corn, the tanginess of buttermilk, and the crunch of fresh vegetables. Perfect for a light summer meal or as a side dish for your favorite BBQ recipes.
Ingredients:
– 1 cup cubed cornbread (homemade or store-bought)
– 1 cup frozen corn kernels
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons buttermilk
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cornbread, corn kernels, red bell pepper, and cilantro.
2. In a small bowl, whisk together the buttermilk and honey until well combined.
3. Pour the buttermilk mixture over the cornbread mixture and toss until the bread is evenly coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! This salad is best served chilled, so let it sit in the fridge for a bit before serving.
Enjoy your Sweet and Tangy Cornbread Salad!
Smoky Chipotle Cornbread Salad
A twist on classic cornbread salad, this recipe combines the warm spices of chipotle peppers with crispy cornbread croutons and a tangy dressing. Perfect for a summer gathering or potluck.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 3 tablespoons unsalted butter, melted
– 1 cup milk
– 2 large eggs
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 cup cornbread croutons (store-bought or homemade)
– 2 cups mixed greens
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, baking powder, and salt. Add melted butter, milk, eggs, and chipotle pepper; stir until smooth.
3. Pour batter into a greased 9×13-inch baking dish and bake for 20-25 minutes or until golden brown.
4. Allow cornbread to cool completely before crumbling into croutons.
5. In a large bowl, combine mixed greens, feta cheese (if using), and cornbread croutons.
6. Drizzle with your favorite dressing (we recommend a light vinaigrette) and toss to coat.
Cooking Time: 20-25 minutes
Roasted Veggie Cornbread Salad
A hearty salad that combines the warmth of roasted vegetables with the comfort of cornbread, perfect for a cozy evening or potluck gathering.
Ingredients:
– 1 cup cornbread, crumbled
– 2 cups mixed roasted vegetables (such as broccoli, carrots, bell peppers, and onions)
– 1/2 cup chopped fresh cilantro
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a large bowl, combine the roasted vegetables, crumbled cornbread, chopped cilantro, and crumbled feta cheese (if using).
4. Drizzle with apple cider vinegar and toss to combine. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a delicious world of cornbread salads! In this article, we bring you 18 mouth-watering recipes that combine the warm comfort of cornbread with the freshness and excitement of salad. From classic Southern style to spicy Southwest and everything in between, these recipes offer a flavorful twist on traditional salad-making. Whether you’re looking for a light summer side dish or a hearty main course, our collection has something for everyone. Read on to discover your new favorite recipe!
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