How to Make Homemade Cornbread Salad

This weekend, I want to share another family favorite side dish in our house - homemade cornbread salad. This is a cold dish, so make it ahead of time to allow it to chill before the meal it will be served with. Great to eat with holiday meals, for picnics, or as part of a cold summer meal. My family enjoys eating cold meals in the summer - tossed chef salad, homemade cornbread salad, pasta salad, homemade potato salad, and homemade deviled eggs. I'll have recipes for the potato salad and deviled eggs soon.

Ingredients

Martha White buttermilk cornbread mix
2/3 cup milk of your choice (doesn't have to be buttermilk [gross!])
2 medium tomatoes (diced)
1 small onion (diced)
1 large cucumber (outer flesh diced if you don't want the seeds in your salad)
OR 1 small cucumber (diced with the seeds)
1 16 oz. bottle of Kraft peppercorn ranch dressing

Directions

Combine the cornbread mix and milk and bake according to the instructions on the package.
Let cool for a few minutes; it's cool enough when you can touch the cornbread without burning your fingers.
Break the cornbread into a large storage bowl. About 2 inch chunks is good; by the time you finish adding the other ingredients, it will break down into smaller chunks.
Add the diced tomatoes, onion, cucumber. Stir to mix all these ingredients
Add the peppercorn ranch dressing about 2 long squeezes at a time. Stir. Also, "chop" into the cornbread chunks. Repeat this last step until you're satisfied with the consistency. Be sure to stir and chop the dressing into the bottom pieces of cornbread. This can be easily missed.
You'll likely use about half of the bottle of dressing. Save the leftover just in case you need to add more - or want to make another bowl of cornbread salad soon.
Refrigerate.

When you're finished, you'll have a beautiful, colorful, tasty, delicious side dish. If you want to add a dash of salt and pepper, that's fine. Enjoy!

#womenhelpingwomen
#simplyrecipes
#sidedishes

Blessings,

Patricia

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