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This recipe and photo are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's
This is one of the most colorful, and flavorful, salads
you can imagine. The first time I made it, my husband said it reminded
him of a holiday. I thought maybe he meant it tasted like some sort of
chilled stuffing, but he meant because of the holiday colors in it.
I came up with the recipe after having eaten one very similar while at a
women’s retreat in the Guadalupe Mountains of Southeastern New Mexico. I didn’t have the foresight to ask for the recipe, and by the time I
thought about making it for myself, it wasn’t as fresh in my mind as to what was in it. I did a little adding, and taking away, until I came up
with this version that we all seem to like. The only bad part of this recipe is that if there are any leftovers, they do not keep well nor do
they freeze. If you have enough people for the meal though, leftovers shouldn’t be a problem!
Cornbread Salad Recipe
Salad and Salad Dressing,
Yields: 6 servings
Prep time: 30 min
1 1/2 cups prepared
Cornbread (this is great for using up leftover cornbread), diced
3 slices of bacon, crisply-cooked and crumbled after cooling
1 medium jalapeno
chile pepper, deveined and seeds removed then chopped fine
1 large ripe
eggs, hard boiled, peeled and chopped fine
2 medium dill pickles, finely chopped
1 tablespoon pimiento, diced*
1/4 cup mayonnaise, small amount more can be added if salad is too dry
1/4 teaspoon garlic salt
1/4 teaspoon dry parsley flakes
1/8 teaspoon freshly-ground black pepper
* Pimientos are roasted sweet red peppers
that have been preserved in oil. TIP: After opening and using part of
a jar of pimientos, to prolong life of remaining pimientos, add a teaspoon
of white vinegar and refrigerate.
In a large bowl, crumble the cornbread until pieces are
about pea sized or smaller. Add the bacon, onion, jalapeno chile pepper,
tomato, eggs, dill pickle, and pimiento; mix together thoroughly. Add
the mayonnaise, and combine well. NOTE: Mixing
the dry ingredients before adding in the mayonnaise helps to disperse
the ingredients evenly throughout the salad.
If the salad seems to dry, add 1 teaspoon mayonnaise at
a time until it is well coating. Remember, the
cornbread is going to absorb some of the liquid from the tomatoes and
the mayonnaise, so it will not be as dry when you are ready to serve it,
as it seems when mixing it.
Add the garlic salt, parsley, and black pepper, tasting
to make sure it is to your liking. Adjust seasoning if needed.
Refrigerate for at least 2 hours before serving.
Makes approximately 6 servings.