Friday, October 23, 2015

Cornbread Salad

This was a demo at Publix a few weeks ago.  When I heard "Cornbread Salad," I really wasn't sure about this one.  But it is absolutely delicious!

I will say my photo, as often is the case, isn't green onions were at their end so there's not much green in the photo.  Regardless, if you make cornbread and have leftovers, either make this right away or freeze the cornbread to make it later.

FYI....they used Marie's Asiago Peppercorn salad dressing.  A creamy Caesar salad dressing is an acceptable substitute(see  Also, they used their own bakery's corn muffins which are on the sweet side reminding me of Jiffy's brand corn muffins.

CORNBREAD SALAD (4 servings)

6 slices cooked bacon
2 ears fresh yellow corn
1 cup diced tomatoes
1/4 cup sliced green onions
1/3 cup Asiago Peppercorn salad dressing
4 regular or 3 jumbo corn muffins

Cook bacon, chop and place in medium bowl.  Remove corn from cob.

Add remaining ingredients (except corn muffins) to bacon, stir until blended.

Break corn muffins into large chunks (be careful not to crumble into small pieces); fold into bacon mixture.  Serve.

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