This is the best recipe to use leftover cornbread or buy a pan of cornbread in your grocery’s bakery section.The dressing can be made one day in advance. The cornbread can be made up to two days in advance.This isn’t a pretty dish, but one bite, and you won’t care about what it looks like. Then crumble in some bacon, which makes everything better. I like using black beans, along with shredded cheddar cheese, and vegetables such as red bell pepper, jalapeno, corn, scallions, and tomato for the colors and textures. It makes such a difference.įinally, toss in your favorite type of canned beans. Then, mix in about a tablespoon of bacon fat just for added flavor. You could use bottled ranch dressing, but I like using the powdered mix and adding sour cream and mayonnaise. However, use whatever cornbread you enjoy most. A simple box of Jiffy mix, which we all have in our pantries today, is perfect and easy. I like the sweeter kind because it gives the salad a nice balance. It’s then baked in a lightly greased baking dish. It’s typically made with yellow cornmeal, milk, sugar, wheat flour, and baking soda. Northern or ‘Yankee’ cornbread is sweeter, lighter, higher, and more cake-like. It’s baked in a screaming hot cast iron skillet with melted butter, drippings, or lard, producing a dense, crumbly, dry, flat cornbread with a crispy, crunchy crust. Southern cornbread is thought to be made with stone-ground white cornmeal, salt, buttermilk, and sometimes an egg. This resulted in bakers adding sugar and wheat flour to the cornmeal. The heat from the rollers stripped much of the quality and flavor of the corn. White corn was ground into a meal, combined with water, and baked over an open fire until the early 1800s when buttermilk, eggs, leavening, and pig products were added to improve the texture and flavor.įast forward to the 1900s and the second industrial revolution, when grain mills began using steel rollers to grind the corn. Since corn was so plentiful and wheat didn’t store well in the heat, bread made from cornmeal was consumed daily. But that’s just me.Ĭornbread has been a Southern staple long before biscuits became popular. I believe that the type of cornbread is quite subjective to the tastes of the baker rather than regional. I’ve been fortunate enough to enjoy cornbread from New York City to Houston, Texas, and have to say that I’ve had both types in most places. This is a ‘tale as old as time’…the war of sweet (Northern) cornbread versus unsweetened (Southern) cornbread. Northern Versus Southern Cornbread – Battle Of The Cornbread My family’s favorite Southern-style backyard barbecue buffet not only includes this salad but also Classic Pimento Cheese, Tropical Beet Salad, Pickled Deviled Eggs, Spicy Grilled Jerk Chicken, Vinegar Based Cole Slaw, and a no-churn Sweet Georgia Peach Ice Cream. I used a boxed cornbread mix and made my own ranch dressing. But in a pinch, when you’re short on time, a boxed cornbread mix and bottled ranch dressing work just fine. Making cornbread and ranch dressing allows you to control what goes into your food and customize it to suit your family’s tastes. This is one of those recipes that you can make everything from scratch or take shortcuts, and they’ll both be delicious. Thank you for reading this post, don't forget to subscribe! You know, the one you find yourself craving for days to come. It’s a dish you would expect to see at a barbecue, family reunion, or potluck dinner – homey and satisfying. This old-fashioned recipe for a Southern salad is surprisingly delicious and veggie-filled.
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