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Southern Buttermilk Cornbread Salad

Southern Buttermilk Cornbread Salad

Author: Gwyn
This Southern Salad Is A Crowd Pleaser!
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American, Southern
Servings 10 Servings
Calories 66 kcal

Ingredients
  

  • 2 packages cornbread mix plus any additional ingredients called for on the package *Substitute liquid for Buttermilk
  • 1 cup shredded cheddar cheese extra for garnish
  • 3/4 cup sweet” Vidalia” onions diced into small pieces
  • 1 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 yellow bell pepper diced
  • 1 celery stick diced
  • 2 cups real mayonnaise Duke’s is the best!
  • 1 pod garlic diced
  • 1 pinch salt and black pepper to taste
  • 1/4 cup green onions diced for garnish
  • 3/4 cup crumbled prosciutto fried crisp

Instructions
 

  • Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.
  • Allow cornbread to cool completely. Crumble into large pieces into a large bowl.Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.
  • Cover and refrigerate until ready to serve.
  • Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.

Nutrition

Serving: 8ServingsCalories: 66kcalCarbohydrates: 2gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 99mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 478IUVitamin C: 36mgCalcium: 105mgIron: 0.2mg
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