Broccoli Cornbread Salad Recipe

Broccoli Cornbread Salad is a delightful mix of fresh broccoli florets, crispy bacon, sweet cranberries, and crunchy nuts or seeds tossed in a creamy dressing with a hint of tanginess. It’s a perfect blend of flavors and textures to satisfy your taste buds.

We usually eat this as a light meal, but it can be a side salad.

Broccoli Cornbread Salad Recipe

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

• Broccoli florets, cut into bite-sized pieces
• bacon bits
• dried cranberries
• red onion diced, raw or pickled
• sunflower seeds or chopped pecans, walnuts, or almonds
• cider vinegar
• granulated sugar or coconut sugar, honey, or brown sugar
• Mayonnaise – I recommend Blue Plate or Duke’s. You can use all mayonnaise and omit the Greek yogurt. However, I think it’s too rich using all mayo. The Greek yogurt or sour cream adds a nice tang and lightens the dressing slightly.
• Greek yogurt or sour cream
• Salt, this depends on how salty the bacon is
• ground black pepper, more or less if needed

Cornbread

• 8.5-ounce package of Jiffy cornbread mix
• egg
• whole milk

Equipment

For the cornbread, you’ll need a small 6- or 8-inch cast iron skillet or muffin tin. For the salad, you’ll need a chef’s knife, cutting board, colander, a couple of large mixing spoons, measuring cups, measuring spoons, a large serving bowl, a large airtight container, and a whisk.

Broccoli Cornbread Salad Method

To make this salad, prepare the cornbread according to the package instructions. Once baked and cooled, cut it into cubes. (Some people prefer to crumble it into small pieces, so do what you like best.) Then, in a large bowl, combine the broccoli florets, bacon bits, dried cranberries, diced red onion, and sunflower seeds.

In a separate bowl, whisk together the cider vinegar, sugar, mayonnaise, Greek yogurt or sour cream, salt (if desired), and black pepper. Pour the dressing over the salad ingredients and toss until everything is well coated.

Cooking Tips

Now, here are a few cooking tips to make sure your broccoli cornbread salad turns out perfectly:

1. Make sure the cornbread is completely cooled before cubing it. Warm cornbread will become soggy and lose its texture.
2. Day-old, slightly dry cornbread is perfect for Cornbread Salad.
3. Feel free to customize the salad with your favorite nuts or seeds. Sunflower seeds, pecans, walnuts, or almonds all work well in this recipe.
4. Likewise, try raisins instead of dried cranberries. Fresh blueberries or strawberries add a nice bright element.
5. You can use raw red onions or pickled red onions. I prefer pickled. Here’s my easy recipe for No Cook Pickled Red Onions.

Broccoli Cornbread Salad FAQ

Q: Can I make this salad ahead of time?
A: Yes, you can prepare and combine the broccoli salad and dressing 2 to 12 hours ahead of time and store them in the refrigerator. Add the cornbread before serving to prevent it from getting too soggy.

Q: Can I use store-bought cornbread instead of Jiffy mix?
A: Absolutely! You can use store-bought or homemade cornbread. The Jiffy mix is convenient and adds a slight sweetness to the salad.

Q: Can I make this salad vegetarian?
A: Yes, simply omit the bacon or replace it with a vegetarian bacon alternative.

Broccoli cornbread salad is a delicious and versatile dish that’s perfect for picnics, potlucks, or as a side dish for any meal. With its vibrant colors and satisfying flavors, it’s sure to become a favorite in your recipe collection. Enjoy!

More recipes you’ll enjoy!

• Bacon Broccoli Cheese Buttermilk Cornbread
• SWEET ONION CORNBREAD
• Buttermilk Sausage Jalapeno Cheese Cornbread
• Southern Cheesy Jalapeno Bacon Skillet Cornbread
• Sweet Potato Sour Cream Cornbread Recipe