Tuesday, April 2, 2013

Cornbread Salad (It's Better Than It Sounds)

There's a great lunch place near my office called Moose Market, and they make a dish called Cornbread Salad which, frankly, I didn't want to eat because it looked and sounded disgusting to me. Then I tried it following strong recommendations by my buddy {Erica}, and I was HOOKED. Erica mentioned that she had tried to recreate it at home and gave me a list of what she had put into her version. I made it for Easter, and here's the recipe I ended up landing on. Pretty much, I just stole Erica's ingredients and added a can of corn. It was quite well-received at Easter dinner with the fam!

Cornbread Salad a la Moose Market

  • One package of sweet yellow corn bread, prepared
  • Half a small jar of sweet gherkins, chopped up in food processor
  • 1 can of sweet whole kernel corn
  • 1/2 cup red onion, chopped up in food processor
  • 1/2 cup red bell pepper, chopped up in food processor
  • 3/8 cup Miracle Whip

1. Bake the cornbread according to the instructions on the package (or make your own cornbread like Erica does!).

2. After the cornbread is baked, let it cool, then crumble it all up really well and place in a mixing bowl.

3. Dump in the can of corn.

4. Chop up the onions, peppers, and pickles in a food processor (you could just dice them up if you're gross and like big chunks of onions and stuff). 

5. Dump your veggies into the cornbread/corn mixture.

6. Now it's time to add the Miracle Whip. Do this in small increments because a little goes a long way. I ended up putting in a full 1/4 cup, then another half of the 1/4 cup. It was good, but I really think I could have gotten away with less. It's all about whether you like things mayonnaise-y. I don't.

7. Definitely let it chill in the fridge for a couple hours, then serve chilled-ish. Maybe take it out of the fridge a few minutes before eating so it can acclimate a little. Enjoy!

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