Southern Cornbread Salad
Crumbled cornbread tossed with fresh tomatoes, cucumber, and a tangy buttermilk dressing—a classic Southern side that's hearty enough for a light lunch. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 312
- Protein
- 5g
Ingredients
- 6 oz cornbread, day-old or store-bought
- 2 medium Roma tomatoes
- 1 medium cucumber
- ¾ cup buttermilk
- ¼ cup mayonnaise
- 1 pinch salt and pepper to taste
Instructions
- 1
Remove the cornbread from its wrapper or container and place it on a cutting board. Use your hands to crumble it into bite-sized pieces about the size of a grape—you should have roughly 4 cups of crumbles.
- 2
Place each tomato on the cutting board stem-side up. Slice it crosswise into thin half-moons about 1/4-inch thick, then cut each half-moon into halves so the pieces are smaller and easier to eat.
- 3
Place the cucumber on the cutting board. Slice it lengthwise (from one end to the other) into thin matchsticks about 1/8-inch wide and 2 inches long.
- 4
Pour the buttermilk and mayonnaise into a small bowl. Whisk them together using a fork or whisk until the mixture is smooth and no lumps remain, about 30 seconds.
- 5
Add a pinch of salt and several grinds of black pepper to the dressing, then taste it—adjust salt and pepper until it tastes pleasantly tangy and savory to you.
- 6
Place the cornbread crumbles in a large bowl. Add the tomato pieces and cucumber matchsticks, then pour the dressing over the top.
- 7
Gently toss everything together using two spoons or a salad server until the cornbread is coated with dressing and the vegetables are distributed evenly throughout, about 1 minute.
- 8
Divide the salad among four plates or bowls and serve immediately while the cornbread is still slightly crispy.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- fork or whisk
- large mixing bowl
- two spoons or salad server
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