Description
A savory, creamy Southern-inspired salad featuring golden cornbread cubes, crisp vegetables, and a tangy dressing. A bean-free alternative to traditional corn salads.
Ingredients
Scale
- 4 cups cornbread, cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp apple cider vinegar
- 1 red bell pepper, finely diced
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Cut cooled cornbread into uniform 1-inch cubes.
- Finely dice the red bell pepper, celery, and red onion.
- In a medium bowl, whisk together mayonnaise, sour cream, and apple cider vinegar until smooth.
- In a large mixing bowl, combine the diced vegetables and shredded cheddar cheese.
- Gently fold the cornbread cubes into the vegetable mixture.
- Pour the dressing over the mixture and toss gently with a spatula to coat.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American