Bacon Cornbread Salad

Bacon Cornbread Salad is a great southern classic. Combining fresh salad components with sweet southern cornbread is a win all the way around. Dressed with a mayo dressing and the king of protein, Bacon!

Bacon Cornbread Salad

I post a lot about good old Southern cooking. You will find that like any good Southern cook has a great recipe for Cornbread. We use it for Dressing, salads and just to have as a bread staple for any meal. It also works great as a spoon or vehicle to sop up any good stuff left on your cleaned plate. Your Momma would be proud!

Taking a freshly baked pan of cornbread, crumbling it up and putting it in a salad might not be your idea of heaven but trust me when I say, you will be happily surprised. There is just something about texture that I love. Having a cheesy bite of cornbread in my salad really takes me back to the days of family gatherings and when we used to have Homecoming Sunday dinner outside on the grounds of the church. Nostalgia at its finest.

How to Make Bacon Cornbread Salad

Like all of our other salad recipes, the hardest part of the prep for this is making the cornbread. I use THIS RECIPE and add about a half cup of grated cheddar cheese to the recipe to bake up a pan of cheesy cornbread. While the sweet cheesy stuff is baking, I will go ahead an cut and prep my veggies and cook my bacon. After that, just assemble, dress and its ready to eat.

Like every single other salad recipe, it gets better the longer it sits. So cover it and refrigerate it and let those flavors soak in for some delicious eating! Here is how you do it.

~Ingredients~

• One pan of pre-made cornbread with about 1/2 cup shredded cheddar cheese added to mixture. Cooled and torn into bite size pieces
• 1 cup cheddar cheese, shredded
• 1/2 cup red onion, diced
• 1 medium green bell pepper, diced
• 2 cups tomatoes, chopped
• 1 cup Mayo
• 4 slices bacon, cooked and crumbled
• 1 teaspoon minced garlic
• 1 cup celery, diced

~Method~

1. Prepare cornbread with added 1/2 cup shredded cheddar to recipe. Cook, cool and break into bite size pieces in a large serving bowl.
2. Add remaining ingredients in with cornbread and mix well. Reserve a little bacon and cheese to dress the top of the salad.
3. Cover and refrigerate. Serve and Enjoy!

Helpful tips for making Bacon Cornbread Salad

• Anytime I make cornbread for use in another recipe, I like to make it ahead of time. If you were really efficient, you could even make enough in advance and freeze it. If you do freeze it for later use, be sure and wrap it well with plastic wrap plus a layer of aluminum foil. Then go so far as to put in a freezer bag for added protection.
• A super trick I like to use a lot when it comes to bacon. I cook. a ton of bacon. I have reserved bacon for cooking and for eating. One trick is to buy cheaper bacons for things like this. Good quality but lower cost helps when using it as an ingredient versus the protein of a meal. I also like the big bags of Bacon pieces from Costco and Sam’s. It’s real bacon. I keep it in the fridge and use it for garnish and cooking too.

Bacon Cornbread Salad

This recipe is a great one to have in your quick go to pile. Its great to have for when unexpected company comes or to have to take to a BBQ or social gathering. People who aren’t big on salad will even eat this one. Trust me, I may or may not live with someone who is not a big salad eater. So, I may or may not speak from experience. Haha!

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Bacon Cornbread Salad

Yield: 12

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Bacon Cornbread Salad is a great southern classic. Combining fresh salad components with sweet southern cornbread is a win all the way around. Dressed with a mayo dressing and the king of protein, Bacon!

Print

Ingredients

• * One pan of pre-made cornbread with about 1/2 cup shredded cheddar cheese added to mixture. Cooled and torn into bite size pieces
• * 1 cup cheddar cheese, shredded
• * 1/2 cup red onion, diced
• * 1 medium green bell pepper, diced
• * 2 cups tomatoes, chopped
• * 1 cup Mayo
• * 4 slices bacon, cooked and crumbled
• * 1 teaspoon minced garlic
• * 1 cup celery, diced

Instructions

1. Prepare cornbread with added 1/2 cup shredded cheddar to recipe. Cook, cool and break into bite size pieces in a large serving bowl.
   
2. Add remaining ingredients in with cornbread and mix well. Reserve a little bacon and cheese to dress the top of the salad.
   
3. Cover and refrigerate. Serve and Enjoy!
   

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 228Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 28mgSodium 322mgCarbohydrates 6gFiber 1gSugar 2gProtein 6g

**Nutritional Values are estimates only

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