Since last weekend we have done two cake recipes that we took to our family reunion. But, oddly enough, the dish that we got the most feedback on from the crowd was a side dish. We actually had people come up and ask us for this recipe, which made Joy happy because she was the one who actually put this salad together. Like most everything we post on here, it’s fairly easy and doesn’t really have a specific measuring system.
For cornbread salad, you start off with baked cornbread. For this big gathering, we used 3 boxes (Jiffy which is our fave) but if you have a regular meal you can just use 2 or even 1 if it’s for a small group. Crumble it up and mix in chopped green onions, for a large bowl you can use a the entire bunch in those little produce bags, but again use more or less according to taste. Mix in chopped bell pepper, and then comes the glue that holds it all together…..Miracle Whip. I told Joy to add enough to make it creamy. Now, I realize that’s a pretty ambiguous instruction but there’s no other way to say it. You really have to do a mix and taste on this. Basically when it is the consistency of dressing, it’s about right. It’s best to put it in the fridge over night, then when you’re ready just pull it out, top it with tomatoes to garnish and that’s it.
Some people like to put any number of things in this such as corn, peas, jalapenos, and bacon to name a few. (***bacon makes it even more perfect if that’s even possible***) Just be aware that the more stuff you add, the less like dressing it will be. We sampled a similar salad that had lots of veggies and less cornbread. We liked it but Mama said it seemed like the cornbread had “walked through it on stilts” which means she needed more bread and less veggies. However you decided to make it, it’s delicious and your guests will love it.
Thursday, May 13th, 2010, 5:25 am | 
Blazing Hot off the Presses. | 
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July 16, 2010 at 8:05 pm