Cornbread Salad

“Sweet, with a kick” best describes this recipe from Sherron Goldstein, a well-known author and cooking teacher from Birmingham, Alabama. By using cornbread, Goldstein adds a definite Southern flair to this Italian bread salad. This salad is as delicious to eat as it is beautiful to look at.–Sheilah Kaufman

LC Make Ahead Advice Note

Author Sheilah Kaufman advises that the salad portion of the recipe can be made early in the day, covered, and refrigerated. You can also make the dressing ahead of time and refrigerate it separately, then toss it with the salad just before serving. How easy peasy is that?!

Cornbread Salad Recipe

  • Quick Glance
  • 30 M
  • 1 H
  • Serves 4 to 6


  • For the cornbread salad
  • 3 cups stale cornbread, cut in 1/2-inch dice
  • 1 cucumber, seeded and diced
  • 1 large tomato, seeded and diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 1/4 cup finely diced red onion
  • 1/4 cup thinly sliced scallions
  • 2 garlic cloves, finely chopped
  • For the honey chipotle vinaigrette
  • 1/4 cup white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon canned chipotle chile in adobe sauce, coarsely chopped (optional)
  • 1 tablespoon honey
  • 1/4 cup chopped cilantro
  • Salt to taste
  • Freshly ground black pepper to taste


  • Make the cornbread salad
  • 1. Preheat the oven to 350°F (175°C).
  • 2. Spread the cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crisp.
  • 3. In a large bowl, place the cucumber, tomato, red and yellow bell peppers, red onion, scallion, and garlic. Toss to mix well. Add the cornbread and gently toss to mix.
  • Make the honey chipotle vinaigrette
  • 4. In a small bowl, combine the wine vinegar, olive oil, chipotle chile, honey, cilantro, and the salt and pepper to taste to make the vinaigrette.
  • 5. Pour the vinaigrette over the salad ingredients and toss to mix well. Let stand 15 to 30 minutes so the bread can absorb the dressing, then serve.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Joan Osborne

May 08, 2007

This salad is as pretty to look at as it’s good to eat. I’ve always enjoyed cornbread salad, but have never made my own. I knew when I saw this recipe I had to give it a go, and I’m so glad I did. We thought it got better the longer it soaked in the dressing. The only thing I’d do differently is not seed the cucumber or tomato. So much flavor lives in the seeds, so there’s no need for this step, unless you can’t tolerate seeds. I don’t think that would hinder the taste of this lovely salad. I’ll be making this one again.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail