Monday, August 15, 2016

Make it Fresh or With Leftovers


The recipe has instructions on how to make this salad from scratch, but if you have a bunch of leftover cornbread for one reason or another, this is a great use for it.

Bacon and Cheese Cornbread Salad


2 (6 ounce) packages cornbread mix, plus any additional ingredients called for on the package
1 cup shredded cheddar cheese, plus extra for garnish
1/2 of a sweet onion (such as Vidalia), diced
1 green bell pepper
2 ribs celery, diced
1 (16 ounce) jar mayonnaise
1 teaspoon garlic salt
2 cups chopped fresh tomatoes
3 slices bacon, cooked and crumbled
chopped fresh chives for garnish, optional


Prepare both packages of cornbread according to package instructions, adding 1 cup of shredded cheese to the batter before baking.

Allow cornbread to cool completely. Crumble into large pieces over a very large bowl.

Add onion, bell pepper, celery, mayonnaise, garlic salt, and tomatoes to the bowl. Stir gently until completely combined.

Cover and refrigerate until ready to serve.

Just before serving, top with crumbled bacon, additional cheese, and fresh chives, if desired.

Source: The Seasoned Mom. You can find it here.

Notes: This was really good. We thought it wouldn't make for very good leftovers because we were worried the cornbread would get too soggy, but surprisingly, it held up pretty well.

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