Cornbread Salad
A composed salad built on crumbled cornbread base with fresh vegetables and a tangy dressing. Crisp vegetables and creamy dressing coat the toasted cornbread pieces in a cold, assembled dish.
Ingredients
Method
Preheat oven to 400°F. Mix all-purpose flour, cornmeal, baking powder, and salt in a large bowl.
In a separate bowl, whisk eggs, buttermilk, and melted butter until combined. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
Pour batter into a greased 9-inch square baking pan. Bake 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool completely, then crumble or cube into bite-sized pieces.
Halve the cherry tomatoes and dice the cucumber, red onion, and bell pepper into uniform bite-sized pieces.
Slice the green onion and chop the cilantro; set aside.
Whisk together mayonnaise, fresh lime juice, and chopped cilantro in a small bowl until smooth. Season to taste with salt and pepper.
Place crumbled cornbread in a large serving bowl. Top with cherry tomatoes, cucumber, red onion, and bell pepper.
Drizzle dressing over the salad and toss gently to combine. Garnish with sliced green onion. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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