Comments on: corn bread salad

By: Meghan

Meghan — Wed, 27 Jan 2010 23:07:11 +0000

Just made this cornbread recipe – for the cornbread alone. Good, not the most amazing ever, and probably would be perfect for the salad. I did have a small problem – I’m not sure my skillet was hot enough when I poured in the batter, so the bottom of my bread didn’t fully cook. For the next attempt, make sure to hear that sizzling!

By: Elizabeth

Elizabeth — Tue, 13 Oct 2009 02:01:05 +0000

I did the fried green tomato thing tonight, along with the zucchini. I used some wonderful Green Zebra tomatoes, which start and stay green. I replaced the regular salt and pepper sprinkle with the Sunny Spain mix from the spice people at Penzey’s (kind of a kicked up version of lemon pepper).

The results were wonderful! I’ve never had fried tomatoes before. I’m still working off a childhood tomato aversion, in fact, but this might be the final kicker!

But still, the dressing! I added (again) some sour cream as described by the original authors and it was still practically water. It tasted good but ran right off the vegetables. Next time I’m going to cut way back on the volume of buttermilk and use regular buttermilk instead of homemade sour milk. Maybe throw in some plain Greek yogurt, too, since it’s so thick.

By: Elizabeth

Elizabeth — Sun, 11 Oct 2009 01:52:44 +0000

I’ve been eyeing this recipe for a bit and actually baked the cornbread for it last weekend and let them turn into croutons by going stale and then baking them today.

I’d still have let them go longer than 7 minutes, as some others have suggested.

I did peel and seed some heirlooms, because I don’t like seeds, but it took too long for “just” a salad.

And my goodness, yes, that dressing was thin. I added a couple of tablespoons sour cream immediately, which was helpful.

Next time I’ll just throw regular tomatoes from the farmer’s market in there. I’ll probably also grab some already baked cornbread from Whole Foods or similar and just make croutons. Because I can’t wait this long for bread salad. :0

Fried green tomatoes and zucchini with the leftover dressing later in the week!

By: Jamie

Jamie — Tue, 29 Sep 2009 17:41:02 +0000

I have really gotten into making cornbread this last week or so. needless to say there may be a bit too much of the stuff on the kitchen counter tops. Mr.S is tired of eating it plain. I can’t wait to use this recipe to tonight to help me use up some of my overzealous cornbread making. Such a staple (in the south at least) done in new fresh way!

By: Amelia

Amelia — Wed, 23 Sep 2009 01:48:47 +0000

oh my gosh! this was incredible! after spotting heirlooms at $3.99/lb at Whole Foods I quickly snapped up a few to try out this recipe. Thank you so much for posting this! I was also a little uneasy about the dressing, or rather how thin it seemed but it tasted delicious atop the salad and I wouldn’t change a thing. I even left out the parsley because I forgot to grab some. I missed the fact that the cornbread was supposed to be crispy so after mine was finished baking (I used a different recipe) I sliced it into long strips and put it back in the oven to get that nice crisp aspect. It was complimented nicely by a roasted chicken and my boyfriend keeps going back to the kitchen and picking at the leftovers. I look forward to this salad tomorrow for lunch since I kept all the components separated! Thanks so much for the delicious meal ideas and congrats on that beautiful new baby boy!

By: tom | tall clover farm

tom | tall clover farm — Fri, 18 Sep 2009 21:15:35 +0000

With a bumper crop of heirloom tomatoes staring me in the face, the recipe looks to be a keeper. Trouble is, this lazy guy will modify it to: chop miminal lettuce and lots of toms, and add cube bread from whatever’s in box, and then dress with Marie’s blue cheese. That should work until I get around to making cornbread. Merci.

By: PineappleGirl

PineappleGirl — Wed, 16 Sep 2009 19:14:26 +0000

I made this salad for my ladies book club yesterday. I have to say I was disappointed at how THIN the dressing was. I added 1 cup of lf sour cream & about 1/2 cup lower fat mayo and it was still fairly thin. That said, the ladies RAVED over this. I added 2 things to round it out for an entree: 1 a cucumber seeded & thinly sliced in 1/2 rounds and 2 pounds of shrimp (which I boiled in the tradition I grew up in: with old bay seasoning, lemon, a bay leaf, some whole black pepper and a large bit of garlic to the water). IT WAS AMAZING.

I’m going to have to check out that Lee Bros book! :-) Love your site and your passion for food!!!! Thanks for being faithful to lay out tested yummy recipes for all us foodies!

By: Chris De La Rosa

Chris De La Rosa — Tue, 15 Sep 2009 23:56:23 +0000

heirloom tomatoes are my absolute fav. My first experience with them was about 3 years ago and ever spring since I’ve been trying to grow them in my garden without any success. I don’t mind paying extra for them at the grocers!

Happy cooking.

By: Sissy

Sissy — Tue, 15 Sep 2009 22:18:25 +0000

How many do you think this serves. Perfect for a Napa bbq, but I need a sense of whether to double or triple(?) this. Thx.

By: joanna

joanna — Tue, 15 Sep 2009 15:51:23 +0000

A general comment: Brava! Good luck with the baby – I am confident your motherhood skills will come as naturally to you as your culinary and epistolary ones. Thank you for a very inspiring and entertaining site.