You know how you have those pivotal moments in life? Moments that you remember with astonishing clarity? I have a few of those moments. One of them was all about Cornbread Salad. I remember where I was. I remember the table – I remember my plate. I remember it all. That Cornbread Salad changed my life. From hence forth, I was a Cornbread Salad connoisseur.
I know most people remember stuff like their wedding day or when they got to drive the first time. I gotta tell you – I don’t remember most of my wedding day because I was walking around in a complete daze. I have to look at my sign-in book to see who came. As for driving? I can’t remember the first time I did that – although I’m SURE my dad remembers. Sorry, Dad.
Cooking Through Stacy’s Stash this week involves another church cookbook – because they’re my favorite and I have a lot of them. Church food rocks. It’s delicious. And easy. And deliciously easy. And it makes me wanna go to church. That was spiritual.
This cookbook was a wedding gift – ironic since I don’t remember that day. I did write in the front of the book though. I was thinking ahead. It’s from Blountville United Methodist Church in Blountville, Tennessee. Thank you to whoever gave it to me – I forgot to write that part down. Oops.
When I saw the recipe for Cornbread Salad, I didn’t have to go any further to decide what to make for y’all this week. It was like a sign from heaven…a sign from heaven in a church cookbook. This just gets more spiritual as we go along.
God bless Shirley, whoever she was – and her friend Mary Jane for posting her recipe. I want to hug them. Church people hug. And eat. And eat while they hug. It’s spiritual, ya know.
I didn’t have to change much in this recipe except to make these items homemade. I used this amazing delicious recipe for Grain Free Sandwich Bread from Nourished and Nurtured. It’s fabulous. So easy and it tastes just like cornbread!!!!!!!!!!!!!!!!! I make it often – and I eat every crumb. Hallelujah.
This is the perfect time of year for this salad because veggies are in abundance! You can use whatever you have laying around…veggie I mean. Don’t use Play Doh or dust bunnies.
This is more of a GENERAL IDEA instead of a recipe. You just use what you want – the veggies and cornbread you like. And just throw it all together. It’s a miracle salad. And yes, I continue with the clichés.
I used: tomatoes, onion, green peppers, celery, cilantro, cucumbers, ham, and ranch dressing. You could also use chicken or bacon in place of the ham…or leave the meat out if you just want this as a side. We like it as a main dish.
I use the recipe for Ranch Dressing from The Grocery Shrink. Layer everything together and dinner is served. This is a PERFECT potluck dish…unless you’re like me and don’t want to share. That’s not spiritual is it? And so, the clichés end. Oops.
- Cornbread, baked and crumbled (Pioneer Woman’s Skillet Cornbread)
- ¾ cup Ranch Dressing
- Veggies of your desire: tomatoes, cucumbers, peppers, onion, cilantro, celery, etc.
- Meat: bacon, ham, turkey or chicken cooked and diced
- Shredded cheese
- Chop vegetables in the amount that you desire.
- Alternate in dish with all ingredients: cornbread, ranch, veggies, meat, and cheese. Make two layers of everything, ending in cheese.
- Serve immediately or refrigerate overnight – we like it both ways.
Yield: 6 servings (I fix an 8 cup bowl full).