Origin Cornbread Salad

Cornbread salad hails from the American South, where cornbread is a staple. Turning leftover cornbread into a layered salad of fresh veggies and savory toppings makes it a fun, crowd-pleasing dish.

Why You’ll Love This Recipe

It’s a delicious twist on both cornbread and salad—every bite delivers creamy, crunchy, tangy, and savory flavors in perfect harmony.

Also Read : Cornbread Salad

Cornbread Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 4 cups crumbled cornbread (homemade or store-bought)

• 1 cup cooked bacon, crumbled

• 1½ cups cherry tomatoes, halved

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup shredded cheddar cheese

• ½ red onion, finely chopped

• 1 green bell pepper, diced

• 1 cup ranch dressing (store-bought or homemade)

• Optional: 2 hard-boiled eggs, chopped

• Garnish: chopped green onions or parsley

Directions

• Prep cornbread: If making homemade, bake it first; cool completely and crumble into bite-sized pieces.
• Layer: In a large bowl or clear trifle dish, layer half the cornbread, then half each of bacon, tomatoes, corn, cheese, onion, and bell pepper.
• Dress: Drizzle half the ranch dressing over the layers.
• Repeat: Add remaining layers of cornbread and veggies, and finish with the rest of the dressing on top.
• Garnish & chill: Sprinkle chopped eggs (if using) and green onions or parsley over the top. Cover and chill at least 1 hour before serving so flavors meld.

Notes

• Make it vegetarian: Skip the bacon and add black beans or chickpeas.
• Stale cornbread works best: It holds its shape and absorbs flavors without becoming mushy.
• Spice it up: Stir a bit of hot sauce into the dressing or add diced jalapeños.
• Storage: Keeps covered in the fridge for up to 2 days—give it a gentle toss before serving.

The post Cornbread Salad appeared first on RecipeWikki.

Origin World’s Best Potato Salad

Potato salad is a beloved dish in many cultures, especially popular in American cookouts. This version takes inspiration from traditional recipes, elevated with fresh herbs and a flavorful dressing.

What I Love About This Recipe

The creamy yet tangy dressing pairs perfectly with tender potatoes and crisp celery. It’s easy to make ahead and gets better as the flavors meld.

Alos Read : Hot Muffuletta Dip

World’s Best Potato Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 pounds Yukon Gold or red potatoes, peeled and cut into chunks

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• 3 celery stalks, finely chopped

• 1 small red onion, finely chopped

• 3 hard-boiled eggs, chopped (optional)

• 2 tablespoons fresh dill or parsley, chopped

Directions

• Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are tender but firm, about 10–12 minutes. Drain and cool slightly.
• In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
• Add the warm potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently toss to coat.
• Sprinkle fresh dill or parsley and mix lightly.
• Chill in the refrigerator for at least 1 hour before serving to allow flavors to develop

Notes

• Use waxy potatoes like Yukon Gold or red potatoes for best texture.
• Adjust the amount of mustard and vinegar for your preferred tanginess.
• Add crispy bacon bits for extra flavor.

The post World’s Best Potato Salad appeared first on RecipeWikki.