When I make cornbread, I always make extra and then I’ll make cornbread croutons for this particular salad. It’s a nice twist on the same old boring side dishes and it’s got a little bit of a spicy, sassy kick to the flavor as well. The recipe is even better when I’m able to quickly make it from my freeze-dried produce. I also like how it uses herbs and spices that I can have on hand in my indoor herb garden or freeze-dried. This recipe does taste better with fresh ingredients, but I’ve used the Thrive brand of freeze-dried bell peppers with this, reconstituted them and drained well, and I still really enjoyed this recipe. Yummy and easy. What more could I ask?
Cornbread Salad 4 ½ cups of cornbread croutons (cut from cornbread muffins or loaves about ¾ inch cubes. 1 medium-sized red pepper, coarsely chopped 1 medium sized yellow pepper, coarsely chopped ½ cup thinly sliced red onion (or you can use the freeze-dried red onion available in your produce section near the herbs) Preheat the over to 400 degrees F. Place the croutons on the cookie sheet and bake for 10 minutes. Turn them over and back for another 3 to 5 minutes until golden. Remove from the oven and let them cool completely. (You can do this a couple of days in advance.) Combine the croutons and peppers and onions in a bowl.
Begin to prepare the Cilantro-Lime Vinaigrette Dressing: 1 medium size clove garlic, minced Salt and pepper to taste 1/8 teaspoon cayenne pepper 1 T. finely chopped fresh cilantro 1 t. finely grated lime zest 2 T. lime juice 1/3 cup of extra virgin olive oil In a separate bowl whisk together the garlic, salt, pepper, cayenne pepper, cilantro, lime zest, lime juice, and olive oil. Pour the vinaigrette over the salad, toss well, serve at once with plenty of napkins available fort he unsightly drool.
10 Comments
sheri a. · August 18, 2012 at 1:34 am
This sounds like it would go well with my strawberry soup–yum!!
Carrie · August 18, 2012 at 5:44 pm
Thank you, it sounds delicious! Do you have a special cornbread recipe you like? I buy the self rising cornmeal from the store and just add milk, eggs, and oil to it. I’m a little lost when it comes to a good cornbread recipe from scratch. My mother always melted bacon grease in a steel skillet that my father made for her during WW11 from scrap metal in an airplane factory. When it was very hot she poured the cornbread batter in and baked it. I’ve never been able to make cornbread as good as she could!
Lonna · August 19, 2012 at 12:09 am
I have to add my “Yum”! to that as well. It sounds so good. I have to try it soon!.
Renee Rice · August 19, 2012 at 1:29 am
Keep it up Kellene you’re gonna make folks think you’re a southerner. I am eager to try the new twist for me making croutons and the dressings. Much Oblige y’all
Kellene Bishop · August 19, 2012 at 2:47 am
Just wait till you get my One Pot Dinner recipe…Southern Comfort all the way.
Elizabeth · August 19, 2012 at 1:11 pm
I like your variation. Maybe you would like to see how we make it down South. There are not particularly any necessary amounts, just to your own taste. Use sweet corn bread. Crumble into bowl. Add diced onion and celery. Mix and toss with Hellman’s Mayonnaise. Salt and pepper to taste. At this point I usually sprinkle a packet of Equal for extra sweet. People will think you are genius. I don’t eat bell pepper, so celery nicely adds color and crunch. You could also mix in a little chopped parsley, if desired.
Kellene, many thanks for your blog. I always look forward to it and love to see what knowledge you have for us!
Linda · August 20, 2012 at 12:30 am
I so love your blog with all the wonderful information. This blog has made prepping so much easier & fun. Your humor gives me just the boost I need to keep going & doing what is needed during this time, for the welfare of my family.
I have purchased the cases of hot dogs at Sam’s Club. They are large & spicy like sausage & very good. They are only sold in a case at the front of the store. Can these hot dogs be pressure canned & would you add canning salt?
Thank you for all your hard work to provide all this fantastic information for all of us.
Kellene Bishop · August 20, 2012 at 3:01 am
If you were to can hot dogs, I would cut them up in bite sized pieces and not can them whole. Since they are processed meats with a lot of sodium in them already, I wouldn’t put canning salt in them.
Teresa · August 20, 2012 at 11:13 pm
I can hot dogs all the time. I got the recipe from Jackie Clay at Backwoods Home magazine. I grill the hot dogs (or heat them up in the oven), cut them to fit in a wide mouth pint jar, and process them in a pressure canner for 90 minutes. I don’t add water, salt or anything to the jar except the hot dogs. The best ones are the Ball Park franks; they swell up so don’t cut them long – cut them a little shorter so that they will seal. I’ve tried the Bar-S hot dogs, they taste good mixed with chili. The hot dogs texture changes also. The Ball Parks have a texture of a vienne sausage but just a little bit firmer. You could probably add hot sauce if you want them hot. I’ll have to try that – my husband loves hot stuff.
Marly · August 22, 2012 at 10:08 pm
I know this isn’t the right place for this comment, but does any of you know which water filter Kellene recommends? I am ready to purchase one, but I can’t tell from her blog entries which she prefers. Thanks
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