Southern Cornbread Salad
A delightful layered salad that's as beautiful as it is delicious! This crowd-pleasing cornbread salad combines the comforting flavors of homemade cornbread with fresh vegetables, protein-rich eggs, sharp cheddar, and crispy bacon. The contrasting textures and flavors - from crunchy cornbread and crisp vegetables to creamy eggs and sharp cheese - create an irresistible combination that will have everyone asking for the recipe. Perfect for potlucks, family gatherings, or a special lunch with the girls.
Ingredients
2 large Eggland's Best eggs, boiled and thinly sliced
3 cups homestyle cornbread, cut into 1-inch cubes
12 sweet grape tomatoes, halved lengthwise
3 cups crisp romaine lettuce, roughly chopped
1 cup fresh sweet corn kernels (or thawed frozen)
3/4 cup premium sharp cheddar cheese, freshly shredded
3 slices thick-cut bacon, cooked until crispy and chopped
Dressing
1/2 cup real mayonnaise
3 tbsp sweet-heat pickle juice (adds amazing tang!
1/2 tsp fresh dill, finely chopped
1/8 tsp freshly cracked black pepper
Fine sea salt to personal taste
Preparation
- Start by preheating your oven to 375 degrees F.
- Line a rimmed baking sheet with parchment paper for easy cleanup.
- Arrange the cornbread cubes in a single layer on the lined sheet. Bake 15 minutes until golden and crunchy outside, tossing halfway. Let cool slightly.
- For perfectly boiled eggs, place them in a small saucepan and cover with cold water.
- Bring the water to a gentle boil over medium-high heat.
- Once boiling, cook for exactly 4 minutes.
- Remove from heat, cover the pan, and let stand 8 minutes.
- Drain the hot water completely.
- Cool eggs under cold running water before peeling. Let cool slightly, then slice thinly.
- In a clear trifle dish or large glass serving bowl, create the base layer with the toasted cornbread croutons.
- Build beautiful layers with halved tomatoes, chopped romaine, fresh corn kernels, egg slices, shredded cheese, and bacon pieces.
- Whisk together the dressing ingredients in a small bowl: mayonnaise, tangy pickle juice, fresh dill, and cracked pepper. Season with sea salt to taste.
- Serve this stunning cornbread salad with the homemade dressing on the side.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1.5 cups |
|---|---|
| Calories | 350kcal |
| Fat | 20g |
| Saturated Fat | 8g |
| Cholesterol | 140mg |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Protein | 18g |
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