Brenda Gantt Cornbread Salad Recipe
Cornbread salad is one of those dishes that feels like home in every bite. This Brenda Gantt cornbread salad recipe brings together simple Southern flavors in the best way.
Ingredients
- Yellow cornmeal 1 cup
- All-purpose flour ½ cup
- Baking powder 1 tablespoon
- Salt ½ teaspoon
- Buttermilk 1 cup
- Eggs 2 large
- Vegetable oil ¼ cup
- Cooked pinto beans 1½ cups
- Fresh tomatoes 2 cups chopped
- Green onions ½ cup sliced
- Green bell pepper ½ cup chopped
- Mayonnaise 1 cup
- Sour cream ½ cup
- Shredded cheddar cheese 1½ cups
- Cooked bacon 6 slices crumbled
- Black pepper ½ teaspoon
Instructions
Make the Cornbread
- Mix cornmeal, flour, baking powder and salt. Add eggs, buttermilk and oil. Stir gently. Bake until golden and firm.
Cool the Cornbread
- Remove cornbread from oven. Let it cool fully. This helps it hold shape when layered later.
Crumble the Cornbread
- Break cooled cornbread into small chunks. Do not crush too fine. You want soft pieces.
Prepare the Vegetables
- Chop tomatoes, onions and bell pepper. Keep pieces small and even for best texture.
Mix the Dressing
- Combine mayonnaise, sour cream and black pepper. Whisk until smooth and creamy.
Layer the Salad Base
- Place half cornbread pieces in a large bowl or dish. Spread evenly across the bottom.
Add Beans and Vegetables
- Add half beans, tomatoes, onions and peppers. Spread gently over cornbread layer.
Add Dressing
- Spoon half dressing mixture over vegetables. Spread lightly without pressing too hard.
Repeat the Layers
- Add remaining cornbread, beans, vegetables and dressing. Keep layers neat and even.
Add Cheese and Bacon
- Top salad with shredded cheese and bacon. Cover and chill before serving.
Notes
- Use day-old cornbread for better texture.
- Add cooked chicken for extra protein.
- Use fresh corn kernels for sweetness.
- Swap cheddar with pepper jack for spice.
- Chill at least one hour before serving.