Pioneer Woman Cornbread Salad
Discover the magic of the Southern culinary tradition with the Pioneer Woman Cornbread Salad Recipe.
Equipment
- 9x9-inch baking pan (for the cornbread)
- Large mixing bowl
- Whisk
- Knife and chopping board
- Measuring cups and spoons
Ingredients
- Cornbread (Prepared a day in advance, cut into chunks)
- Cherry tomatoes, halved 1 cup
- Green bell pepper, diced 1
- Red onion, finely chopped ½
- Black beans, drained and rinsed (15 oz) 1 can
- Grated cheddar cheese 1 cup
- Sour cream ½ cup
- Mayonnaise ⅓ cup
- Lime juice 1 tablespoon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by preparing your cornbread a day in advance, allowing it to slightly harden.
- In a large mixing bowl, combine cherry tomatoes, green bell pepper, red onion, and black beans.
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, salt, and pepper until well combined.
- Gently fold the dressing into the vegetable mixture.
- Add cornbread chunks to the mixture, ensuring they’re distributed evenly.
- Top the Pioneer Woman Cornbread Salad with grated cheddar cheese.
- Garnish with fresh cilantro, if desired.
- Chill for at least an hour before serving.
Notes
- Using day-old cornbread ensures it maintains its texture when mixed with wet ingredients.
- Feel free to add in other veggies like corn or diced cucumber for added crunch.
- The salad can be refrigerated for up to 2 days, but best consumed fresh.
- Consider making your own cornbread for an authentic touch.
- A dash of hot sauce can add a spicy kick if desired.