Comments on: corn bread salad

By: JB

JB — Thu, 29 Mar 2012 20:31:37 +0000

The salad looks great, but the cornbread does not look like any cornbread I have ever seen before in Tennessee. I think a tsp of sugar would make it terribly sweet. Sorry, Deb.
I would use bacon grease instead of lard or butter. Makes a beautiful crust and the taste is marvelous.

By: Wendy

Wendy — Thu, 24 Nov 2011 03:07:01 +0000

This version of Cornbread Salad looks amazing. I just may have to try it and also those heirloom tomatoes were just gorgeous.

By: Mia

Mia — Tue, 28 Jun 2011 20:43:00 +0000

This wasn’t my favorite. The dressing, while it had an interesting flavor, was too thin and the herb flavor was rather overpowering. The cornbread recipe was lackluster and bland. However, let it be noted that I did not “skillet-fry” mine first; I baked it entirely in a buttered pan in the oven. I like a cornbread that is sweeter, so perhaps more sugar would have fixed it.

By: Kevin

Kevin — Thu, 02 Jun 2011 16:26:39 +0000

I really cannot believe that we have not made cornbread salad in this manner before. We eat tons of cornbread, but the idea of making a taco salad style layered salad from it just never occurred to us! Guaranteed it will be on this year’s July 4th BBQ list!

By: deb

deb — Tue, 21 Sep 2010 16:48:09 +0000

I usually use regular vinegar.

By: Laura

Laura — Tue, 21 Sep 2010 16:20:30 +0000

So I tried this last night (delish – thanks!) but I had a question about making buttermilk – I tried your recipe for it before (when I made biscuits) and it worked perfectly. Last night I was out of regular vinegar and used cider vinegar – it didn’t work (so I thinned out yougurt for both parts) – do you think the kind of vinegar matters? Any thoughts?

By: Emily

Emily — Tue, 15 Jun 2010 22:32:04 +0000

Finally got around to making this last night. I was also making paninis and running around the kitchen like mad, so I forgot the second baking of the cornbread, but it still turned out to die for. I dressed each bowl of salad individually (fairly sparingly) so nothing turned to mush and everyone loved it. The cornbread soaked up the dressing just a tiny bit and tasted exquisite. My mom and I are planning to eat the leftover cornbread dipped in the leftover dressing this afternoon. (We had leftovers of the “sides” because a couple of my brothers just had the plain salad with ranch dressing – they don’t know what they missed!)

That combined with a dessert of the mint souffle cupcakes made for a fabulous dinner. Thanks Deb!

By: Liz D.

Liz D. — Mon, 24 May 2010 02:00:12 +0000

Amazing! A perfect summer salad for those of us who long for the flavors of the South, but can do without everything being deep fried or smothered in gravy (though I do like both of those things, too). This is a delicious, fresh, tasty, tangy, hearty wonderful salad. I only wish I had made it sooner!

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.