There are few foods more Southern than a pan of hot, homemade cornbread. Long before biscuits became the star of restaurant bread baskets, cornbread was feeding families across the South. Made from simple pantry ingredients and baked in a well-seasoned cast iron skillet, it’s affordable, comforting and perfectly suited for everything from bowls of beans to backyard barbecues. During the summer, though, I think cornbread is at its very best.
My family’s favorite summer supper doesn’t involve steaks or burgers. Give us a table full of fresh garden vegetables, and we’re happy. Thick slices of ripe tomatoes, sweet cantaloupe, home-fried okra, butter beans, fresh green beans, homemade creamed corn and a giant wedge of fresh-baked cornbread with a side of chow chow is about as Southern as it gets. No meat required, just whatever is coming out of the garden that week, picked fresh and cooked with a little butter, salt and love.
One thing that is required, however, is homemade cornbread.
My dad is the cornbread maker every single time. A few years ago, we all sat down, loaded our plates with vegetables and took our first bite, but something just wasn’t right. After a little questioning, he admitted he’d used a box of Jiffy mix instead of his homemade recipe. Bless his heart. It wasn’t bad, but when you’re expecting the real thing, it was probably the most disappointing summer vegetable meal we’ve ever had. We still laugh about it today, and I don’t think we’ll ever let him live it down.
Thankfully, there are still plenty of places around Spartanburg serving the real deal if you don’t have time to bake your own. One of our family’s longtime favorites is Wade’s Restaurant. Ordering “mixed” has become a tradition for us. When your server asks, “Rolls or cornbread?” there’s actually a third option that many people don’t realize exists. Ask for mixed, and you’ll get half yeast rolls and half cornbread. It’s the best of both worlds, and around our table, it’s the only way to order.
If barbecue is calling your name, don’t overlook the cornbread at Smokin’ Butt Heads BBQ. Pair it with smoked ribs, pulled pork or brisket, and you’ll be reminded why cornbread has earned a permanent place on Southern tables.
As much as I love a warm slice slathered with butter, cornbread can be the star of the meal all by itself. This Loaded Southern Cornbread Salad has become one of my favorite dishes to take to summer cookouts and neighborhood gatherings. It’s colorful, hearty and full of fresh summer flavors. Every time I make it, someone inevitably asks for the recipe before the meal is over- and after one bite, you’ll understand why.
Loaded Southern Cornbread Salad
Ingredients
For the cornbread
• 1 (9x13-inch) pan homemade cornbread, cooled completely and cut into 1-inch cubes
For the salad
• 1 pound bacon, cooked crisp and crumbled
• 2 cups shredded sharp cheddar cheese
• 4 Roma tomatoes, diced
• 2 cups fresh sweet corn kernels (or frozen, thawed)
• 1 green bell pepper, diced
• 6 green onions, sliced
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 avocado, diced (optional, add just before serving)
• Chopped fresh parsley for garnish
For the dressing
• 1 cup mayonnaise
• 1 cup sour cream
• 1 packet ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
Directions
In a medium bowl, whisk together the mayonnaise, sour cream, ranch seasoning, garlic powder and black pepper until smooth.
In a large glass trifle bowl or clear serving dish, layer half of the cornbread cubes, followed by half of the tomatoes, corn, bell pepper, green onions, pinto beans, bacon and cheddar cheese. Spread half of the dressing evenly over the top.
Repeat the layers with the remaining cornbread, vegetables, bacon and cheese, then finish with the remaining dressing. Garnish with chopped parsley and diced avocado, if using.
Cover and refrigerate for at least one hour before serving so the flavors have time to come together.
Serve chilled and be prepared to hand out the recipe. This is one of those dishes that disappears fast and somehow tastes even better after everyone starts asking, “Who brought the cornbread salad?”
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