Salad: United States – Kentucky (Appalachian and Southern United States) – Cornbread Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (about 300 g) crumbled day-old cornbread (from one 9-inch (23 cm) skillet or 8x8 pan)
- 3 medium (about 1 lb (450 g)) ripe tomatoes, seeded and diced
- 1 medium (about 6 oz (170 g)) green bell pepper, seeded and diced
- 1 small (about 4 oz (115 g)) sweet or red onion, finely chopped
- 2 ribs celery, finely chopped (about 2 oz (60 g))
- 4 slices bacon, cooked and crumbled, approx. 3 oz (85 g) (optional)
- 1 cup (about 115 g) shredded sharp cheddar cheese (optional)
- 1/2 cup (120 ml) mayonnaise
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Show original ingredient measurements

- 4 cups (about 300 g) crumbled day-old cornbread (from one 9-inch skillet or 8x8 pan)
- 3 medium (about 1 lb / 450 g) ripe tomatoes, seeded and diced
- 1 medium (about 6 oz / 170 g) green bell pepper, seeded and diced
- 1 small (about 4 oz / 115 g) sweet or red onion, finely chopped
- 2 ribs celery, finely chopped (about 2 oz / 60 g)
- 4 slices bacon, cooked and crumbled, approx. 3 oz (85 g) (optional)
- 1 cup (about 115 g) shredded sharp cheddar cheese (optional)
- 1/2 cup (120 ml) mayonnaise
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A tangy, rustic salad built on crumbled cornbread mixed with fresh tomatoes, bell pepper, onion, and a mayonnaise-vinegar dressing. The cornbread soaks up the dressing for a soft, spoonable salad common in Kentucky and the southern Appalachian region.

Regional Notes:
This Appalachian/Southern Kentucky version uses crumbled cornbread as the salad base (often day-old or lightly toasted), paired with garden tomatoes and bell pepper and finished with a sweet-tangy mayonnaise-and-vinegar dressing. Unlike cornbread casseroles or savory entrees, this remains a refrigerated or room-temperature salad served alongside barbecue or weekend family meals.

1. If using freshly baked cornbread, break it into large chunks and spread on a baking sheet; toast in a 350°F (175°C) oven 8–10 minutes until slightly dry but not browned. Let cool, then crumble into 4 cups (960 ml) of coarse pieces. If using day-old cornbread, simply crumble to measure 4 cups (960 ml).
2. Cook bacon in a skillet over medium heat until crisp; drain on paper towels and crumble. (Skip this step if not using bacon.)
3. In a medium bowl whisk together mayonnaise, apple cider vinegar, yellow mustard, sugar, 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) black pepper until smooth and slightly emulsified.
4. In a large mixing bowl combine the crumbled cornbread, diced tomatoes, diced green bell pepper, chopped onion, and chopped celery. Add crumbled bacon and shredded cheddar if using.
5. Pour the dressing over the cornmeal-and-vegetable mixture and fold gently but thoroughly so the cornbread absorbs the dressing without turning to mush. Taste and adjust salt and pepper.
6. Cover and refrigerate at least 30 minutes (or up to 2 hours) to allow flavors to meld and cornbread to soften into the dressing. Bring to room temperature for 10–15 minutes before serving if chilled.
7. Garnish with chopped fresh parsley, serve chilled or at cool room temperature as a salad course or accompaniment to grilled or smoked meats.

Short Description:
A tangy, rustic salad built on crumbled cornbread mixed with fresh tomatoes, bell pepper, onion, and a mayonnaise-vinegar dressing. The cornbread soaks up the dressing for a soft, spoonable salad common in Kentucky and the southern Appalachian region.

Regional Notes:
This Appalachian/Southern Kentucky version uses crumbled cornbread as the salad base (often day-old or lightly toasted), paired with garden tomatoes and bell pepper and finished with a sweet-tangy mayonnaise-and-vinegar dressing. Unlike cornbread casseroles or savory entrees, this remains a refrigerated or room-temperature salad served alongside barbecue or weekend family meals.

1. If using freshly baked cornbread, break it into large chunks and spread on a baking sheet; toast in a 350°F (175°C) oven 8–10 minutes until slightly dry but not browned. Let cool, then crumble into 4 cups of coarse pieces. If using day-old cornbread, simply crumble to measure 4 cups.
2. Cook bacon in a skillet over medium heat until crisp; drain on paper towels and crumble. (Skip this step if not using bacon.)
3. In a medium bowl whisk together mayonnaise, apple cider vinegar, yellow mustard, sugar, 1 tsp salt, and 1/2 tsp black pepper until smooth and slightly emulsified.
4. In a large mixing bowl combine the crumbled cornbread, diced tomatoes, diced green bell pepper, chopped onion, and chopped celery. Add crumbled bacon and shredded cheddar if using.
5. Pour the dressing over the cornmeal-and-vegetable mixture and fold gently but thoroughly so the cornbread absorbs the dressing without turning to mush. Taste and adjust salt and pepper.
6. Cover and refrigerate at least 30 minutes (or up to 2 hours) to allow flavors to meld and cornbread to soften into the dressing. Bring to room temperature for 10–15 minutes before serving if chilled.
7. Garnish with chopped fresh parsley, serve chilled or at cool room temperature as a salad course or accompaniment to grilled or smoked meats.