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Cornbread What??Where??How??

Lord Honey, we love our cornbread so much in the South, we can't just stop at eatin' it all by itself--we like to spread it around in some interestin' ways--and one of those ways is in a tasty creation like my "Down Home Country Cornbread Salad" If y'all ain't ever had cornbread in a salad--well, y'all ain't been livin' right. Trust me, the next time y'all have a potluck--show up with this, and an empty dish is all you'll bring home.

Down Home Country Cornbread Salad

Jason Smith, FNS

Serves 6


1-recipe of "Good Ol' Country Cornbread" baked and cooled

6-8 strips bacon, diced, cooked

2-TBSP bacon drippings

½-red onion, minced

1-cup tomatoes, diced

1-bell pepper any color, diced

1-can black eyed peas, black beans or pintos, drained

2-cups cheddar cheese, shredded

1-cup mayo

1-cup sour cream

1-tsp black pepper

½-jalapeno, minced ( optional )


· Cube the cooled cornbread into small to medium cubes and place in a large mixing bowl.

· Add half the bacon and all the bacon drippins, toss.

· Place the onions, tomatoes, bell pepper, peas and cheese over the cornbread, toss to combine.

· Add the mayo, sour cream, black pepper and jalapenos and toss until all the cornbread is coated and everything is well mixed.

· Pour into serving bowl, sprinkle the rest of the bacon over top.

Serve immediately or refrigerate for later.

TIP: You can use ranch dressing in place of the mayo and sour cream.


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