Corn Bread Salad with Buttermilk Lime Dressing
Corn Bread Salad
A summery chopped salad with toasted corn bread, juicy tomatoes, crisp greens, sweet corn, red onion, and a tangy buttermilk lime dressing.
Corn bread salad turns a familiar skillet bread into the crunchy, golden backbone of a full summer meal. The cubes are toasted until their edges crisp, then folded with ripe tomatoes, sweet corn, tender greens, and a little red onion for bite.
The dressing is creamy but not heavy: buttermilk, lime, a spoonful of mayonnaise, and olive oil make it tangy enough to balance the sweet corn bread. It soaks slightly into the toasted cubes while leaving enough texture that the salad still feels bright and fresh.
Serve this soon after tossing, when the corn bread has absorbed a little dressing but still holds its shape. It is a natural match for grilled chicken, barbecue, beans, or any warm-weather meal that needs something more substantial than a plain green salad.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
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2
Spread the corn bread cubes on the baking sheet, drizzle with 2 tablespoons olive oil, and toss gently so the cubes keep their shape.
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3
Bake for 15 to 20 minutes, turning once, until the corn bread is dry on the surface and browned at the edges; let it cool for 10 minutes.
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4
Whisk the buttermilk, mayonnaise, lime juice, honey, remaining 1 tablespoon olive oil, salt, and pepper in a large bowl until smooth.
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5
Add the tomatoes, corn, romaine, red onion, and cilantro to the bowl and toss lightly with the dressing.
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6
Fold in the toasted corn bread cubes just before serving, using a wide spoon so they stay mostly intact.
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7
Taste and adjust with more salt, pepper, or lime juice, then serve while the corn bread is crisp at the edges and lightly dressed.
Ingredients
- Corn Bread, cut into 1-inch cubes:8 cups
- Olive Oil:3 tbsp
- Buttermilk:1/2 cup
- Mayonnaise:3 tbsp
- Fresh Lime Juice:2 tbsp
- Honey:1 tsp
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- Ripe Tomatoes, chopped:1 1/2 lb
- Cooked Corn Kernels:2 cups
- Romaine Lettuce, chopped:5 cups
- Red Onion, thinly sliced:1/2 cup
- Fresh Cilantro Leaves:1/2 cup
Tips & Notes
- Use day-old corn bread if possible; it toasts more evenly and holds up better once dressed.
- If the red onion tastes sharp, soak the slices in cold water for 10 minutes and drain well before adding.
- For a heartier meal, add black beans, grilled chicken, or crumbled bacon at the table.
