Cornbread Salad


For our family birthday / Memorial Day party, I decided to make a large serving of Cornbread Salad, which my sister, Ann, and I learned about at Shirley’s Restaurant on Watauga Lake near our home in Roan Mountain. I made a double batch of cornbread the night before and left it on the counter to dry out a bit. The rest is easy.  First, crumble the cornbread into a large bowl.

Chop up vegetables, such as tomatoes, cucumbers, zucchini, peppers, onion, red onion — almost any raw edible vegetable. Don’t forget some chopped parsley and/or cilantro.

Throw the veggies into the cornbread.

Add Ranch dressing. You can use bottled. I make my own, since it’s only buttermilk, mayo, garlic powder, Italian spices, salt, pepper, and whatever else is handy on the spice rack.

Toss and refrigerate.

It’s perfect for a picnic or side — a hillbilly salad from the Tennessee mountains. 

I’m hoping even this little fellow (below) will enjoy it. We almost share a birthday! He’s my youngest grandchild, Liam, age two, born nine days before me on the calendar.




3 thoughts on “Cornbread Salad

  1. I just might try this! AND share some with Myra and David Hogan :). BTW, I was privileged to give the Mother’s Day message at church and started out mentioning about my dyed chicks (and yellow duck) when I was a girl. Myra told me your dog got her baby chick…..such a sad story. I think she’s worked through the grief.

    Thanks for the recipe!
    Jane Bateman

  2. Looks good – I think I might like being a hillbilly! Sounds like you just had a recent birthday – so Happy Birthday! My b’day is today (May 30th) – I am 39 again but this time I am also officially “Medicare age”. LOL!

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