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Grandma Ida Maes Cornbread Salad – vegetarian recipe
Stav Kogan

Grandma Ida Mae's Cornbread Salad

A uniquely Southern dish that's a delightful mix of crumbly cornbread, crispy bacon, fresh veggies, and a tangy, creamy dill dressing. This Cornbread Salad is the kind of side dish that steals the show at any holiday table or family potluck.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • Some recipes are more than just food; they're a time machine straight back to childhood. For me, that's my Grandma Ida Mae's Cornbread Salad. If you've never had it, you're in for a treat! It's a uniquely Southern dish that graced every single one of our holiday tables and family potlucks. A delightful mix of crumbly cornbread, crispy bacon, fresh veggies, and a tangy, creamy dill dressing, it's the kind of side dish that steals the show. After years of enjoying it, I've finally perfected her recipe to share with you. It's as close to her love-filled original as I can get!
  • 1 recipe Skillet Cornbread, cooled and crumbled (about 8 cups / 1100g / 38.8 oz)
  • 10 slices bacon, cooked and crumbled
  • 2 medium tomatoes, seeded and diced
  • ½ cup (75 g / 2.65 oz) diced green bell peppers
  • 1 green onion, sliced
  • 1 cup (220 g / 7.8 oz) mayonnaise
  • ½ cup (120 g / 4.2 oz) dill relish
  • ½ cup (120 ml / 4.1 fl oz) dill pickle juice
  • ⅛ teaspoon liquid stevia (or 1 teaspoon / 5 ml / 0.2 fl oz sugar)
  • Salt and ground black pepper, to taste
  • Use day-old, slightly dry cornbread. It holds its shape better and won't turn to mush when you add the dressing.
  • For extra crunch and color, add ½ cup of diced red onion or celery to the vegetable mix.
  • For a beautiful presentation, reserve a little of the crumbled bacon and sliced green onion to sprinkle on top just before serving.

Method
 

  1. In a large serving bowl, combine the crumbled cornbread, crispy bacon, diced tomatoes, green bell peppers, and sliced green onion. Gently toss to distribute the evenly.
  2. Prepare the dressing in a separate small bowl.
  3. Whisk together the mayonnaise, dill relish, pickle juice, and liquid stevia until smooth and creamy.
  4. Pour the dressing over the cornbread mixture and gently fold everything together until well-coated. Be careful not to overmix.
  5. Season generously with salt and pepper to your liking.
  6. Cover the bowl and chill in the refrigerator for at least 2 hours. This allows the flavors to meld together and the cornbread to soften slightly.
  7. Serve cold.
  8. Don't combine the salad until a few hours before you plan to serve to prevent it from becoming too soggy.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 12gFat: 28g

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