- Ghirardelli Chocolate - Enjoy 20% off Mother's Day Gifts using code BESTMOM20. Offer ends Friday, May 12th.
- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
Salad Days
Today's Recipe of the Week Newsletter is a fantastic, old Texas recipe that many of you probably haven't tried. When you make cornbread salad, be sure to cut up the cornbread into bite-sized pieces. Like large croutons! This is a great dish to bring to pot lucks and picnics. Add it to your Memorial Day cook-out menu!
If you make any of our recipes, let us know what you think on Facebook, or in our message forums!
******************************
You are reading our Recipe of the Week newsletter. In 2017 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
Cornbread Salad
Cornbread salad is an old-fashioned Texas answer to the BLT sandwich. Served cold, it's a delicious meal of cornbread that's torn up croutons-style, and mixed with mayonnaise, crisp crumbled bacon, tomatoes and green onion. We add chopped pecans, although you don't have to. You can also add pimentos and chopped sweet pickles if you like. Use your imagination and experiment with what you like. This is a great dish to bring on a picnic or to a pot luck!
- 1 pan of cooked cornbread (Grandma's Buttermilk Cornbread recipe)
- 10 slices bacon, cooked and crumbled
- 1-½ cups chopped firm, ripe tomatoes
- 1 cup chopped green onions, white and green parts
- 1 cup finely chopped celery
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1-¼ to 1-½ cups mayonnaise or salad dressing, to taste
- ½ cup of chopped pecans
- Tear the cornbread into bite-size pieces and put in a large mixing bowl.
- Add the crumbled bacon, tomatoes, green onion, celery, salt and pepper. Toss to combine. Add the mayonnaise, stirring gently to moisten the salad.
- Add additional mayonnaise, as desired. Cover tightly with plastic wrap and refrigerate at least 2 hours to blend flavors.
- Serve cold.
Note: Variations: Substitute part of the celery with chopped red or green bell pepper, or add a 2-ounce jar of chopped, drained pimientos or 1/2 cup chopped sweet pickles.
Also, for obvious reasons, this dish is best made with cornbread containing no sugar. We recommend our recipe linked above or any of our other cornbread recipes.
Recipe editor Patricia Mitchell
The serving dishes in our photograph are Fiesta dinnerware.
Lone Star List
Important Texas stuff this week.
- Tackle the warm weather with this Blackberry Iced Tea with Mint from Food Banjo, Field and Feast: Tips for Starting a Successful Food Business, Delish Plan: Chilaquiles Eggs Benedict recipe. Fearless Captivations: Where to eat, play and stay in Marfa, Forking Up: Country Fried Steak and Eggs with Habanero Cheddar Gravy and Bourbon Banana Waffles, Arielle Clementine on why Benihana sucks, amongst other things.
- Chocolate Chess Pie recipe from Dinner: A Love Story
- Upcoming Events: Cotton Boll ArtFest in Greenville - at the Audie Murphy/American Cotton Museum June 3 - 4.
- NYT Food: The Case for Hard-Shell Tacos
- All Ablog Austin: Lookout Topo Chico! Austin's own sparkling water about to hit the shelves.
- Amazon Prime teams up with Sprouts in Austin for grocery delivery.
- New Texas Cookbook Review - Check out the FONDA SAN MIGUEL COOKBOOK from University of Texas Press.
- TMBBQ: John Mueller is back - Black Box Barbecue food truck opening in Georgetown.
- DMN: Why Eatzi's, the beloved Dallas market, was a 'disaster' in some other big cities .
- Free shipping on orders over $59!
New Cookbooks We're Reading
- Breakfast in Texas Recipes for Elegant Brunches, Down-Home Classics & Local Favorites
by Terry Thompson-Anderson - QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip
by Lisa Fain - The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens
by Sylvia Casares & Dotty Griffith - Tacos of Texas
by Mando Rayo
- May is National Barbecue Month and National Vinegar Month
- Alexa, shake my salt! California company invents Bluetooth-connected smart salt shaker, no more strenuous twisting or grinding!
- San Antonio Express News: 365 Days of Tacos: Casa Chacon
- MySA: Very few have finished eating Corpus Christi-created taco that's the size of a baby.
- Addie Broyles: How to make ratatouille, just like the movie (that somehow turns 10 this summer).
- 15 Things You Probably Didn't Know about North Carolina bottled Cheerwine soda.
- KUT: Were there ever convicts on Austin's Convict Hill?
- Texas Standard: Trouble may be in store for traditional supermarkets.
- Texas Courthouses: A nice run-down of how Travis County plans to upgrade its 1936 historic courthouse.
- What to do this weekend? Visit a Farmer's Market! COMPLETE LIST OF FARMERS MARKETS IN TEXAS
Video of the Week: Bob Wills and the Texas Playboys sing "Bubbles in My Beer"
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter