Cornbread Salad

The only package of cornbread I could think of.

Everything chopped and ready to mix.

All mixed together.

Who loves cornbread besides me? I love all kinds. Sweet, not sweet, jalapeno, messican style, all of it. As a side note, there's a healthy store here called Sprout's and they make a jalapeno cornbread that's more like a cake. Y'all it's so stinkin' good! Anyway, this recipe definitely caught my attention. I didn't know what packages of cornbread were used. The only one I know about is Jiffy, so that's what I used. I made it the day before and completely forgot to take a picture...oops! After baking it, I HAD to cut a little corner and taste it (for quality control of course :)) and I totally forgot it was a sweet cornbread. I was worried how the sweet and savory would work together but it totally worked in my opinion. I was thinking this would be more like a Thanksgiving side but after tasting it, I think it would be great as a side for Easter. The one thing I would change would be to cut back a bit on the green onion. I love onions, but my bunch must have been super strong. Total onion breath! Haha! Anyway I really liked this recipe! I'll definitely make it again :) 

Here's my interpretation of the recipe:

Cornbread Salad

2 packages cornbread (cooked & crumbled)

1 bunch chopped green onions

3 stalks chopped celery* (see note at the end)

1 chopped bell pepper

8 slices crisp bacon, chopped

1 cup mayo

2 chopped tomatoes

Combine all ingredients.

Chill & enjoy!

*I baked the cornbread the day before.

*The recipe calls for 3 stalks of celery. Technically when you buy a package of celery, you're buying one stalk of it. The pieces you break off are called ribs. I usually follow these recipes exactly, but after discussing it with my mom, we both decided that 3 packages of celery would be a bit much. So I used 3 ribs of celery and it was the perfect amount. 

 

I hope you enjoy and give this recipe a second chance in your kitchen too.