• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Salad Recipes

    Cornbread Salad

    Published: Jan 2, 2017 · Modified: Dec 16, 2020 by Marissa Stevens · 28 Comments

    This post may contain affiliate links.

    Jump to Recipe
    Cornbread Salad Pinterest served in a large white bowl with orange trim

    Cornbread Salad is the best way to use leftover Skillet Cornbread or Mexican Cornbread! It's a mouthwatering mixture of buttery crisp cubes of cornbread, bacon, roasted delicata squash, black eyed peas, kale and butter-fried sage all tossed in a tangy vinaigrette. 

    Cornbread Salad served in a white bowl with gray napkin and serving utensils

    Italians make clever use of leftover bread: ribollita in the winter, a hearty soup that evolves all week, and panzanella (bread salad) in the summer, a substantial salad of bread cubes mixed with peak summer produce. It's incredible how summer's jaw-dropping fresh tomatoes, thin slices of onion and basil, and a drizzle of vinegar and peppery olive oil can revive a stale loaf.

    You may remember when I re-imagined panzanella as a deconstructed muffuletta sandwich, i.e., Muffuletta Panzanella, or used leftover pita bread to make Fattoush Salad and in this cornbread salad, I've given it an entirely southern twist: with oven-crisped cornbread cubes, salty bacon, sweet delicata squash, earthy kale, tender blackeyed peas and butter-fried sage.

    Of these four bread salads, it would be tough to pick a favorite, but I do remember the first. We stood at the bottom of a hill in the tiny Tuscan town of Civitella Marittima. We were waiting for Carlo. He arrived, swung open the passenger door, and welcomed us aboard his well traveled VW station wagon.

    We spent the day twisting and bumping along Tuscan roads while Carlo educated us, like a father would his children, about the centuries old traditions of wine making and olive pressing. Without the afternoon drama of an emergency trip to the vet for a viper-bitten dog, it might have been a perfect day. But that's another story.

    The bread salad that Carlo prepared for our lunch inspired me to create this American South version. His consisted of bread, tomatoes, mozzarella, and fresh garden greens lightly dressed in tangy vinaigrette, ingredients that he had on hand. This cornbread salad too came from what I had on hand, an ensemble of ingredients with a southern flare: leftover skillet cornbread, delicata squash, bacon, fresh sage, kale and blackeyed peas.

    This salad is great warm or at room temperature, so don't worry if the ingredients aren't ready at the same time.

    More Must-Try Roasted Vegetable Recipes

    • Roasted Fall Vegetables
    • Roasted Broccoli and Cauliflower
    • Roasted Delicata Squash Salad with Creamy Tarragon Dressing

    Cornbread Salad

    Marissa Stevens
    24 fresh sage leaves may sound like a lot, but, trust me, once they’re chopped and butter crisped you won’t mind. This recipe makes enough for four generous main course servings. 
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Salad
    Cuisine Southern
    Servings 6 people
    Calories 517 kcal

    Ingredients
      

    • ½ recipe skillet cornbread cut into 1-inch cubes (or 12 ounces of other cornbread)
    • 1 delicata squash unpeeled, seeded and cut into ½-inch strips
    • 4 slices bacon cut into ¼-inch strips crosswise
    • 4 tablespoons butter ¼ cup
    • 24 leaves fresh sage coarsely chopped
    • ½ cup water
    • 2 cups frozen black eyed peas
    • 10 ounces kale very thinly sliced
    • 2 tablespoon extra virgin olive oil or more
    • 1 tablespoon red wine vinegar
    • salt and freshly ground black pepper to taste

    Instructions
     

    • Start by making Skillet Cornbread and reserve ½ of it to make this cornbread salad.

    Cornbread Salad

    • Preheat oven to 400°F.
    • Line a rimmed baking sheet with parchment paper and arrange cubes of cornbread in a single layer. Bake for 10 minutes, or until lightly browned. Remove and place cubes in a large salad bowl. (Leave oven on.)
    • Line the same baking sheet with a fresh sheet of parchment paper. Spread delicata squash over the bottom in a single layer; sprinkle bacon pieces over the top. Season with salt and freshly ground black pepper. Bake for 30 to 40 minutes, or until bacon is browned and squash is tender – stir after about 20 minutes. Remove from oven and add to cornbread in salad bowl; toss to combine.
    • Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves; cook and stir until sage begins to crisp and butter smells slightly nutty. Add to cornbread and toss to combine.
    • In the same skillet (no need to wash it out) add water or broth, black eyed peas, and kale. Cook and stir for 4 to 6 minutes, or until peas are thawed and warm and kale has wilted slightly. Remove from heat and drizzle with olive oil, a splash or two of red wine vinegar, and salt and freshly ground black pepper to taste. Add to cornbread mixture and toss to combine. Serve.

    Notes

    A quarter round of my skillet cornbread is just the right amount for this salad, but you can use any cornbread recipe you like.

    Nutrition

    Calories: 517kcalCarbohydrates: 49gProtein: 14gFat: 31gSaturated Fat: 13gTrans Fat: 1gCholesterol: 79mgSodium: 394mgPotassium: 897mgFiber: 8gSugar: 6gVitamin A: 6288IUVitamin C: 67mgCalcium: 173mgIron: 4mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Salad Recipes

    • Caesar Salad
    • Classic Wedge Salad
    • Crab Salad
    • Zucchini Salad with Lemon, Feta and Pine Nuts

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kathleen | Hapa Nom Nom says

      January 06, 2017 at 3:58 pm

      I LOVE Tuscany! Spending a semester abroad there was one of the greatest experiences of my life and your pictures in the previous post you linked are incredible - makes me miss it. And I hope Charlie ended up being ok!

      You really knocked this panzanella out of the park! I love your southern twist with winter veggies! With all that snow you guys are getting up there - I bet this is brightening up those grey days! Happy New Year my dear 🙂

      Reply
      • Marissa says

        January 10, 2017 at 3:54 pm

        I forgot all about you living in Tuscany, Kathleen. Do you still speak Italian? I'm hopeless at learning languages...

        Thanks so much for the kind words on the salad. And, you're right about ALL THE SNOW. We're starting to call it the Snowpocalypse!

        Reply
    2. Helen @ Scrummy Lane says

      January 05, 2017 at 8:50 am

      Hi Marissa! HAPPY NEW YEAR TO YOU!

      I love that you've given this lovely Italian salad a local spin. Cornbread just has to be one of the world's most satisfying foods. Never thought to put it in a salad, but now I'm going to try it!

      Reply
      • Marissa says

        January 10, 2017 at 3:50 pm

        So true, Helen. I love a warm slice of cornbread slathered in butter - heaven! I hope you give it a try in panzanella, I think you'll enjoy it. xo

        Reply
    3. Cheyanne @ No Spoon Necessary says

      January 05, 2017 at 7:33 am

      5 stars
      Your trip to Tuscany sounds fabulous... minus that trip to the vet of course! Can I just say I LOVE the way your brain works?!? This panzanella is absolutely GENIUS!!!! I am seriously swooning over here! I love the healthy mixed with a bit of naughty cornbread! This is totally how I do healthy eating! Can not WAIT to try this!!!
      Side note: I hope you had a wonderful holiday, dear! Happy New Year!! 🙂

      Reply
      • Marissa says

        January 10, 2017 at 3:49 pm

        That trip to the vet was something! The poor dog's eyes were swirling and he could barely walk. But what tough little pup, he survived!

        You and I are definitely simpatico on healthy eating!! xo

        Reply
    4. Sabrina says

      January 03, 2017 at 7:06 pm

      Such a creative take on panzanella! Sounds delish!

      Reply
      • Marissa says

        January 04, 2017 at 3:31 pm

        Thanks, Sabrina!

        Reply
    5. Faith (An Edible Mosaic) says

      January 03, 2017 at 6:38 am

      Now this is my kind of salad - I could eat this for any meal of the day and be a very happy girl! The combination of flavors and textures going on in here sounds perfect...and I can never resist delicata squash! Happy New Year, my sweet friend. xoxo

      Reply
      • Marissa says

        January 04, 2017 at 3:30 pm

        Isn't delicata the best?! I love it with nothing on it, so sweet. Happy New Year to you, Faith! xoxo

        Reply
    6. Andrea Haberlein says

      November 29, 2016 at 1:14 pm

      Yum!

      Reply
      • Marissa says

        January 02, 2017 at 3:30 pm

        Thank you, Andrea!

        Reply
    7. Mallory says

      July 29, 2014 at 6:26 am

      Ummm, genius! Did not think you could make panzanella salad any better than it already is...and then we bring cornbread to the table! Holy smokes!

      Reply
      • Marissa says

        January 02, 2017 at 3:30 pm

        Thank you, Mallory!

        Reply
    8. Andj says

      February 05, 2014 at 8:54 am

      I just love this combination, and cornbread panzanella is genius. Thank you for the great recipe!

      Reply
      • Marissa says

        April 26, 2014 at 5:00 pm

        Wow, thanks so much Andj!

        Reply
    9. sandra says

      January 16, 2014 at 10:30 am

      zoinks, this looks so good!!

      Reply
      • Marissa says

        April 26, 2014 at 5:00 pm

        Thanks Sandra. It is good, promise!

        Reply
    10. Eileen says

      January 04, 2014 at 10:40 am

      This salad is so beautiful! I don't think I've ever seen cornbread in a panzanella before, and it sounds like such a great change. Sweet and toasty bread with beans and greens? Yes please.

      Reply
      • Marissa says

        January 05, 2014 at 6:22 pm

        aww, thanks Eileen. 🙂

        Reply
    11. Joanne says

      January 04, 2014 at 4:52 am

      If there's one thing that gets me craving salad nonstop, it's panzanella!! Love this version with cornbread!

      Reply
      • Marissa says

        January 04, 2014 at 9:05 am

        Thanks Joanne!

        Reply
    12. Paula @ Vintage Kitchen Notes says

      January 03, 2014 at 4:18 pm

      I love most ways of using stale bread, and panzanella is there at the top. With homemade cornbread it's just amazing Marissa! And to be eating it in the italian countryside, by the VW wagon, just priceless!

      Reply
      • Marissa says

        January 04, 2014 at 9:05 am

        I agree - panzanella and ribollita are two of the best ways to enjoy stale bread. Thanks for the kind words Paula...

        Reply
    13. Lorraine @ Not Quite Nigella says

      January 03, 2014 at 3:37 pm

      I love your Southern version of one of my favourite salads! This is inspired Marissa! 😀

      Reply
      • Marissa says

        January 04, 2014 at 9:04 am

        Wow, thank you Lorraine!

        Reply
    14. Giovanna says

      February 18, 2012 at 3:28 pm

      Really good this new version of Panzanella !!! thank you for these good memories about my dad !!! Charlie is good and still at Podere Vignali !!!

      Reply
      • Marissa says

        January 04, 2014 at 9:03 am

        Sweet Charlie...what a tough little doggie! You and your father are so dear to me...xo

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email