Friday, August 7, 2015

Bacon-Tomato Cornbread Salad

It must be August. 

It has taken me five days just to type a measly recipe. I console myself with thinking that you are too busy to read blogs anyway.

But I do have several recipes I want to share. Because, if you are like me, you are always looking for new ways to use fresh garden produce.

And I love any combination of bacon and tomato.So when a friend shared this recipe several years ago, I expected it to become a favorite.

And it did. Ed and I can make a meal out of this salad. Sadly, the children don't share our love, turning up their noses at tomatoes - but that just means more for me.

Ed even asked if he could take a bowl of this salad to serve as a snack at his minister's meeting earlier this week. I admit that I thought it was an odd idea. In the past, the kinds of snacks he has taken have been doughnuts or sticky buns - not salad. But I had half a pan of cornbread on the counter and the other ingredients in the fridge so it only took minutes to throw together.

And the bowl was nearly licked clean so apparently, odd or not, salad must have been a permissible snack. Or some men didn't have time to eat supper and were willing to consume anything edible.

I don't think I've ever made bacon-tomato cornbread salad the same way twice. Basically you layer cornbread, corn, ranch salad dressing, canned beans, chopped tomatoes, onion, green sweet pepper, cheddar cheese, and bacon into a bowl and repeat the layers. Amounts are up to your taste but if you want a more detailed direction, I tried to write down what I did.

A clear glass bowl shows up the layers nicely. A trifle dish is perfect if you have one. A 9x13 casserole pan works fine too.

Bacon-Tomato Cornbread Salad

9-inch pan of cornbread, crumbled (I use half a pan of this cornbread recipe. Save the other half for another salad later in the week.)
2 cans pinto beans, drained
1 pint corn, drained
1-2 cups ranch salad dressing
3 tomatoes, chopped
1 onion, chopped
1 green sweet pepper, chopped
2 cups shredded cheddar cheese
8 strips of bacon, fried and crumbled

Layer half of ingredients in glass bowl or 9x13 pan. Repeat layer. Cover and refrigerate 2-3 hours before serving. Best the first day it is made.

For the ranch dressing: I mix 1 cup mayonnaise, 1 cup sour cream, and 1 T. of Ranch dressing mix.

Ed likes to add salsa to this salad to kick it up a notch.

Another way to increase the flavor is to add a can of chopped green chillis and 1/8 teaspoon each of cumin, oregano, and sage to the cornbread before baking.

How are you enjoying fresh tomatoes and other garden veggies this August?


  1. This sounds so good. Not sure about the cornbread though.
    I love it hot from the oven-but cold in a salad, isn't it soggy?

    By the way, I look forward to your posts. Never too busy.
    Hope you have a great week-end!

    1. I was skeptical too, until I tried it. The cornbread isn't soggy - unless you save it for a day or two later. I actually like to give it a few hours to sink some of the juices in the cornbread.

  2. Yum! My mouth is watering and this will go on the menu for next week! Thanks!

  3. Oh boy, this DOES look good!!

    As for my summer veggies....
    This is the first year I have ever tried grilling squash on the BBQ. Oh, so good! I just cut long strips of green and yellow summer squash, brush with olive oil and lay right on the grill. In minutes my strips are incredibly delicious! Can't believe I have only just tried this!

    Love all your amazing recipes and beautiful pics!

  4. I love cornbread salad too! I have used cornbread muffins to make individual salads to each person's preference. Also it works nice if you are cooking for one or two to be able to freeze extra cornbread for a later use.

    1. I love the idea of using cornbread muffins. Then I wouldn't have to worry about having a lot of leftovers that might get soggy.

  5. Thanks for sharing your recipe. Mark said the salad you sent to the minister's meeting was very good. He doesn't like a lot of sugar at bedtime, so was glad for someone to do something much more nutritious.

    1. It is nice to know that the men weren't eating it to be nice. Ed did say that everyone went back for seconds.

  6. This is what cookbooks used to call a man-pleasing recipe, so I can see why the ministers ate it up. It is a variation of the chips and salsa your brothers used to serve their friends (from an earlier post), if you think about it. Thank you for the recipe. I can't wait to make it!

  7. This looks delicious and easy! Thank you so much for sharing.

    I love our veggies slightly sautéed with a little butter and some salt and pepper. I have a hard time keeping our littles , ages 3 and 2, out of the garden. They enjoy eating tomatoes, green beans, peas, and cucumbers right of the vine!

  8. I was just thinking about making cornbread salad since my tomatoes are ripening. How funny that you posted the recipe! I have not ever added corn,but it seems like natural ingredient to be there. I also think it wonderful that Ed wanted it for his meeting..what a compliment to the "chef"!! I have missed your posts this week,but like you,my garden is very productive right now. It has been hard to read until bedtime,and then my eyes have a time staying open. Don't work too hard!

  9. I made this salad and took it to a family gathering. I renamed it "A Man's Salad" after reading what your husband said. It was a hit!! Thanks so much.

  10. oooh, this looks good! I pinned it. I will make this. I found a "cornbread salad" a few years back that I make, but it's slightly different (I blogged about it here:

  11. Pinned it!


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