Cornbread Bacon Salad

Recipe and photography by Bev Davis.


Tap image to enlarge.

Posted April 14, 2018

I LOVE a good salad.   Years ago, I stopped adding croutons because they were always too hard.  On a whim, I decided to cut a skillet of thin crusty cornbread into small squares.  I added several to this salad.  Crusty outside.  Moist inside.   These croutons are delicious with a salad, greens, chili, soup, black-eyed peas, and pinto beans.   Delighted to share my two recipes.  Pretty blue stoneware provided by Lodge Manufacturing.   

Each bite is delicious!

Square cornbread croutons.



1 cup self-rising white cornmeal mix

1/2 cup self-rising flour, sifted

1/4 cup corn muffin mix

2 tablespoons sugar (optional)

2 large eggs, beaten

1-1/4 cups buttermilk

2 tablespoons vegetable oil

Preheat oven to 400 degrees.  Gather together all ingredients. In large bowl, combine cornmeal mix, sifted flour, and sugar (if using).  Add eggs and buttermilk.  Stir until batter is pourable (small lumps okay). 

Add 2 tablespoons of vegetable oil to a 10" cast iron skillet OR baking dish.  Warm over low heat on top of stove until oil sizzles (but not smoking hot).  Drop a "dot" of batter into hot oil.  If it sizzles, it's ready.  Stir batter before pouring into hot greased skillet.  The batter will be thin in the skillet.  Wear an oven mitt or use pot holders to safely place hot skillet in hot oven.  

Reduce temperature to 375 degrees.  Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean.  The cornbread will be thin and very crusty outside and tender inside.  Let cool 10 minutes. 

Slice into 1/2" square croutons (see video).  Top salad with croutons shortly before serving.  To keep them crusty, do not stir in salad.  Place a few on top of each serving and enjoy. 

Makes 30 to 35 small cornbread croutons.

3 cups Romaine lettuce, rinsed, dried, chopped
2 Roma tomatoes, chopped
4 strips bacon, cooked and broken into small pieces
3 hard boiled eggs, peeled and chopped
1/4 cup red onions, chopped
1/2 cup cheddar cheese, shredded
1/4 cup crumbled blue cheese
salt and ground black pepper to taste
your favorite salad dressing (I used blue cheese)
cornbread croutons (recipe above)

Combine all ingredients (except croutons) in a small bowl. 
Place several croutons on salad before serving. 

Makes 2 servings.
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