My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, July 14, 2012

Cornbread Salad

I've been waiting for two months to post this. Making sure everyone had plenty of garden fresh tomatoes. Elizabeth Rankin is by far the best cook I've found in this area. She makes everything look easy, and cooks everything. Hand her a 40 pound country ham and she acts like it's no big deal. She makes her own beaten biscuits. That should be enough said right there.

She has made this for many church functions and in my opinion it's the best cornbread salad out there. Elizabeth uses leftover cornbread so of course so do I. I'll give you the recipe as it was in the Special Olympics Cookbook where I believe she got the recipe. I forgot to write all that down.

about 6 servings
print recipe

1 box cornbread mix
8 tablespoons sugar, use less if you want
Mix cornbread as directed on box with added sugar, bake. Cool completely and crumble into a pretty glass bowl.

4 medium tomatoes, diced
2 medium onions, diced
1 large green pepper
1/2 pound bacon, fried and crumbled
1/2 cup sweet pickles, diced, not pickle relish

1/2 cup pickle juice
1 cup good mayonnaise
1 tablespoon sugar

Mix dressing and add to salad just before serving.

Thank you Elizabeth!


  1. Bev, even though I'm reading this while I'm having my coffee (I'm giving up AM news for blogging), it sounds so YUMMY!!!...:)JP

  2. well this is something new to me, really new, wow,

  3. This sounds really delicious, a Southern "panzanella" salad. Makes me want to bake up a cornbread just to make this. xo


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